食品与发酵工业 >

2022 , Vol. 48 >Issue 13: 204 - 210

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028776

研究报告

不同预处理方式对盐焗鸡食用品质的影响

  • 尹家琪 ,
  • 李凌云 ,
  • 袁惠雄 ,
  • 韩敏义 ,
  • 王晓明
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  • 1(南京农业大学 食品科技学院,江苏 南京,210095)
    2(农业部肉品加工重点实验室 江苏省肉类生产与加工质量安全控制协同创新中心,江苏 南京,210095)
    3(温氏食品集团股份有限公司,广东 云浮,527400)
第一作者：硕士研究生(韩敏义副研究员为通信作者,E-mail:myhan@njau.edu.cn)

收稿日期: 2021-07-26

  修回日期: 2021-09-08

  网络出版日期: 2022-08-03

基金资助

国家重点研发计划资助项目(2019YFC1606200);温氏股份科技重大专项(WENS-2020-1-ZDZX-007);财政部和农业农村部:国家现代农业产业技术体系资助项目(CARS-41)

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Effects of different pretreatments on the quality of salt-baked chicken

  • YIN Jiaqi ,
  • LI Lingyun ,
  • YUAN Huixiong ,
  • HAN Minyi ,
  • WANG Xiaoming
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  • 1(College of Food Technology, Nanjing Agricultural University, Nanjing 210095, China)
    2(Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
    3(Wens Food Group Co.Ltd., Yunfu 527400, China)

Received date: 2021-07-26

  Revised date: 2021-09-08

  Online published: 2022-08-03

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摘要

采用不同保水预处理方式,冷卤水浸泡、磷酸盐浸泡、注射滚揉、超声波处理盐焗鸡,对其出品率、色泽、质构、感官评分和挥发性风味物质含量进行分析,探究不同保水预处理方式对盐焗鸡食用品质的影响。结果表明,冷卤水组样品出品率最高,磷酸盐组和注射滚揉组的亮度值L*显著高于其他3组(P＜0.05)。超声波处理组样品的弹性显著减小,但内聚性无显著变化(P＞0.05)。注射滚揉组的感官评分最高。醛类作为盐焗鸡的主要挥发性风味物质,在注射滚揉组含量最高,而超声波处理组样品含有最为丰富的挥发性风味物质。综合上述结果,考虑注射滚揉处理为改善盐焗鸡食用品质的最优选择。该研究结果可为改善盐焗鸡等酱卤肉制品品质提供理论和技术支持。

关键词： 盐焗鸡; 保水处理; 食用品质; 挥发性风味物质

本文引用格式

尹家琪 , 李凌云 , 袁惠雄 , 韩敏义 , 王晓明 . 不同预处理方式对盐焗鸡食用品质的影响[J]. 食品与发酵工业, 2022 , 48(13) : 204 -210 . DOI: 10.13995/j.cnki.11-1802/ts.028776

Abstract

To explore the effects of different water retention pretreatments on the quality of salt-baked chicken, the yield, color, texture, sensory score and volatile flavor substances content of salt-baked chicken with different water retention methods, such as soaked in cold brine, phosphate, injection rolling and kneading and ultrasonic, were analyzed in the current investigation. The results showed that the sample soaked in cold brine had the highest yield, while the L* value of the phosphate group, the injection rolling and kneading group were significantly higher than other ones (P<0.05). The springiness of the samples with ultrasonic treatment was significantly decreased, but the cohesiveness was not significantly changed (P＞0.05). The sensory score of the injection rolling and kneading group was the highest among the different treatment groups. Aldehydes, as the main volatile flavor substances of salt-baked chicken, was the highest content in the injection rolling and kneading group. However, the ultrasonic treatment group had the most abundant volatile flavor substances. Based on above results, injection rolling and kneading were considered as an optimum strategy to improve the quality of salt-baked chicken. This study could provide theoretical and technical support for improving the quality of salt-baked chicken and other marinated meat products.

Key words： salt-baked chicken; water retention pretreatment; edible quality; volatile flavor substances

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