研究了肉鸡、蛋鸡鸡翅100℃热处理过程品质变化反应动力学模型。结果表明:在120 min的热处理过程中,肉鸡鸡翅蒸煮损失明显高于蛋鸡,而面积收缩明显小于蛋鸡,蒸煮损失、面积收缩率变化均遵循修正一级动力学方程;肉鸡、蛋鸡鸡翅色泽变化经过白化和褐变2个阶段,在褐变过程色泽指标(L*,a*,b*,△E)遵循零级反应动力学方程;热处理过程,蛋鸡鸡翅韧性远高于肉鸡,剪切力的变化曲线均出现2个峰,第1个峰均在加热的第30 min,其增韧和嫩化阶段遵循一级反应动力学方程;热处理过程,蛋鸡鸡翅质构指标(硬度、弹性、内聚性、咀嚼性和回复性)均高于肉鸡,其中硬度、弹性和咀嚼性变化曲线均有一个明显峰值,其增加阶段均遵循一级反应动力学方程。

The kinetics of reactions caused quality changes in broiler chicken wings during thermal processing at 100℃ was evaluated.The results showed that the cook loss of broiler chicken wings was much higher,while the shrinking was much lower than layer chicken.The curves of cook loss and area shrinkage during heating obeyed modified first-order kinetic equation.Color changes of broiler and chicken wings involved whitening and browning phases during heating.In the browning phases,the curves of color changes(L*,a*,b*,△E) obeyed zero-order kinetic equation.The toughness of layer chicken wings was much higher than broiler during heating.The curves of shear force following heating indicated two peaks,the first of which occurred at 30min processing.Both toughening phase and tenderizing phase around the first peak were modeled using a first-order kinetic equation.The texture indicators of layer chicken wings were higher than broiler during heating.The curves of hardness,springiness,chewiness after heating had one obvious peak,all the increasing phases were first-order kinetic equation.