通过单因素试验确定熬煮时间、温度和压力的最佳水平,在此基础上,以感官评分为主指标,以可溶性固形物和可溶性蛋白为辅指标,运用响应面分析法优化高压即食鸡汤的最佳熬煮工艺参数以达到缩短鸡汤熬煮时间和节约能源的目的。结果表明,最佳熬煮工艺参数为时间53 min、温度113 ℃、压力0.19 MPa,在此参数下得到鸡汤的感官评分8.42、可溶性固形物2.97%、可溶性蛋白16.26 mg/mL,与预测值相近。
In order to shorten the cooking time of chicken soup and save energy, response surface analysis was used to obtain the best cooking process parameters based on sensory evaluation and soluble solids and soluble protein. The optimum cooking time, temperature and pressure which were determined by single factor experiments. The response surface analysis results showed that the optimal cooking parameters were: cooking 53 min at 113 ℃ and 0.19 MPa. The sensory score was 8.42, soluble solids was 2.97% and soluble protein was 16.26 mg/mL, all were close to the predicted values.
[1] POWELL T H, HUNT M C, DIKEMAN M E. Enzymatic assay to determine collagen thermal denaturation and solubilization[J]. Meat Science, 2000,54(4):307-311.
[2] 张颖.冻干药膳鸡汤加工关键工艺的研究[D]. 雅安:四川农业大学, 2015.
[3] BAJOVIC B, BOLUMAR T, HEINZ V. Quality considerations with high pressure processing of fresh and value added meat products[J]. Meat Science, 2012,92(3):280-289.
[4] 王志江,郭善广,蒋爱民,等. 超高压处理对熟制鸡肉品质的影响[J]. 食品科学, 2008,29(9):78-82.
[5] JUNG S, GHOUL M, DE LAMBALLERIE-ANTON M. Influence of high pressure on the color and microbial quality of beef meat[J]. Lebensmittel-Wissenschaft Und-Technologie-Food Science And Technology, 2003,36(6):625-631.
[6] KNORR D, HEINZ V, BUCKOW R. High pressure application for food biopolymers[J]. Biochimica Et Biophysica Acta-Proteins and Proteomics, 2006,1 764(3):619-631.
[7] BOONYARATANAKORNKIT B B, CHAN B P, CLARK D S. Pressure effects on intra- and intermolecular interactions within proteins[J]. Biochimica Et Biophysica Acta-Proteins and Proteomics, 2002,1 595(1/2):235-249.
[8] TOKIFUJI A, MATSUSHIMA Y, HACHISUKA K, et al. Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet[J]. Meat Science, 2013,93(4):843-848.
[9] SIKES A L, TOBIN A B, TUME R K. Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters[J]. Innovative Food Science & Emerging Technologies, 2009,10(4):405-412.
[10] 曾清清,张立彦. 熬煮条件对鸡骨高汤品质的影响研究[J]. 食品工业科技, 2014(1):106-110.
[11] 周涛.热反应鸡汤呈味物质变化研究[D]. 重庆:西南大学, 2016.
[12] 岳馨钰.瓦罐鸡汤特征滋味成分研究及工艺条件对其品质的影响[D]. 武汉:华中农业大学, 2009.
[13] 李兴艳.兔肉成熟过程中理化及蛋白质功能性质的变化[D]. 重庆:西南大学, 2014.
[14] GB/T 10786—2006 罐头食品的检验方法[S].
[15] 余力.方便鸡汤的加工工艺及其货架期预测研究[D]. 重庆:西南大学, 2016.
[16] KRYSTYNA PALKA A H D. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating [J]. Meat Science, 1999,51(3):237-243.
[17] 张静妍.牛骨汤与排骨藕汤常压及高压炖制工艺研究[D]. 武汉:华中农业大学, 2014.
[18] 刘超楠.不同加工工艺对淘汰蛋鸡浓缩汤品质影响的研究[D].雅安:四川农业大学, 2014.
[19] LEDWARD R A L D. Lawrie′s Meat Science[M]. 周光宏,译. 第七版. 北京:中国农业大学出版社, 2009.
[20] 张小强.热处理对鸡汤品质的影响[D]. 郑州:河南农业大学, 2008.
[21] 杜华英,叶慧,高国清,等. 不同熬制方法对鸡汤品质的影响[J]. 肉类研究, 2013(7):26-29.
[22] LU Min, A R, RUNA A, GUAN X, et al. Optimization of preparation process for allylamine-bacterial cellulose via graft copolymerization by response surface methodology[J]. Chemical Research in Chinese Universities, 2014,30(3):527-530.
[23] SHEW Y W, KWONG C K. Optimisation of the plated through hole (PTH) process using experimental design and response surface methodology[J]. The International Journal of Advanced Manufacturing Technology, 2002,20(10):758-764.
[24] ROUSH W B,DETERSEN R G,ARSCOTT G H. An application of response surface methodology to research in poultry nutrition[J]. Poultry Science,1979,58(6):1 504-1 507.
