以鸡胸肉为实验材料,以pH值﹑肉色﹑蒸煮出品率﹑压榨损失﹑盐溶性蛋白质溶出量和质构特征为评定指标,探讨了滚揉时间和食盐水浓度对鸡肉调理制品食用品质的影响。结果表明:在0～4℃环境中,增加食盐水浓度(0.0%～9.8%﹚,可极显著增加盐溶性蛋白的溶出量,极显著降低了蒸煮损失率和压榨损失率,显著提高鸡肉调理制品的弹性、咀嚼性和降低肉的硬度,对凝聚性和胶着性影响不显著;延长滚揉时间﹙0.0 h～14.0 h﹚可显著增加盐溶性蛋白的溶出量,极显著降低了压榨损失率,显著提高鸡肉调理制品的凝聚性、弹性、咀嚼性和胶着性,而对蒸煮损失率和硬度影响不显著。滚揉处理提高了鸡肉调理制品的pH值、改善了肉色和食用品质。

In order to investigate the effect of vacuum tumbling on chicken eating quality,values of pH,color,cooking rate,expressible moisture,textural properties and protein extraction by salt of chicken breast were evaluated.The results indicated that under the condition of 0~4℃,increasing the salt concentration(0.0%~9.8%) could significantly increase hydration of protein,content of protein extraction by salt improve the cohesion and springiness of prepared chicken products and reduce hardness,while no significant effect on cohesiveness and gumminess.When extending the tumbling time 0h~14h at 0~4℃,the content of protein by salt,the cohesiveness,springiness,chewiness and gumminess of chicken were increased significantly,while there was no significant effect on the hydration of protein and the hardness of chicken.Tumbling raised the pH value of chicken recuperation products,improved chicken recuperation products color and eating quality.