食品与发酵工业 >

2026 , Vol. 52 >Issue 3: 329 - 338

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042971

研究报告

不同淀粉裹糊对冻融循环下鸡柳品质的影响

  • 余健 ,
  • 纪维凡 ,
  • 葛成荡 ,
  • 杜浩 ,
  • 闫晗 ,
  • 王欣怡 ,
  • 李培燕 ,
  • 吴晓伟
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  • (安徽科技学院 食品科学与工程学院,全谷物营养与高值化利用联合共建学科重点实验室,功能农业与功能食品安徽省重点实验室,安徽 滁州,239000)
第一作者:硕士研究生(李培燕讲师和吴晓伟教授为共同通信作者, E-mail:lipy@ahstu.edu.cn;wuxw@ahstu.edu.cn)

收稿日期: 2025-04-09

  修回日期: 2025-07-01

  网络出版日期: 2026-03-13

基金资助

安徽省人社厅安科吴晓伟省级技能大师建设项目(811526);安徽省教科文卫体工会吴晓伟劳模创新工作室;安徽科技学院绿色食品徽菜现代产业学院(822260);寿县科技计划项目(2023SY33);安徽科技学院引进人才项目(SPYJ202106);2024年国家级大学生创新训练计划项目(202410879087)

收起

Effects of different starch coating on quality of chicken fillet under freeze-thaw cycle

  • YU Jian ,
  • JI Weifan ,
  • GE Chengdang ,
  • DU Hao ,
  • YAN Han ,
  • WANG Xinyi ,
  • LI Peiyan ,
  • WU Xiaowei
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  • (Associated Discipline Key Laboratory of Whole Nutrition and High-value Utilization, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, School of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China)

Received date: 2025-04-09

  Revised date: 2025-07-01

  Online published: 2026-03-13

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摘要

为筛选出在冻融循环条件下可保持鸡柳品质稳定的淀粉基裹糊配方,该研究以中筋面粉裹糊为对照组,以6种淀粉与中筋面粉按质量比4∶6配制裹糊为实验组,测定未经冻融糊的裹糊率、黏度、冻融循环前后的热特性、析水率和冻融处理后经油炸鸡柳的水油含量、色泽、质构、微观结构、感官品质等。结果表明:外加淀粉降低了裹糊的黏度和裹糊率。除马铃薯淀粉组,冻融使其他淀粉组的起始糊化温度(T0)上升。玉米淀粉组析水率增幅仅2.55%。蚕豆淀粉组外壳水分含量由26.72%降至23.71%,其他组增加。蕉芋淀粉组和豌豆淀粉组外壳含油量分别由27.76%增至29.31%,26.54%增至27.26%,其他组下降。与对照组相比,外加淀粉使鸡柳的亮度值(L*)和红度值(a*)升高。冻融后,玉米淀粉组L*和a*增加,黄度值(b*)下降,其他组L*增加,a*和b*下降。外加淀粉显著降低外壳的硬度(P<0.05),从28.24 N降至17.39 N。扫描电镜结果显示,玉米淀粉组和马铃薯淀粉组内芯肌肉纤维变化小。玉米淀粉组感官评价最好。该研究对提升冷链运输裹糊肉制品的品质具有重要的理论指导意义。

关键词： 裹糊; 淀粉; 冻融循环; 鸡柳; 品质

本文引用格式

余健 , 纪维凡 , 葛成荡 , 杜浩 , 闫晗 , 王欣怡 , 李培燕 , 吴晓伟 . 不同淀粉裹糊对冻融循环下鸡柳品质的影响[J]. 食品与发酵工业, 2026 , 52(3) : 329 -338 . DOI: 10.13995/j.cnki.11-1802/ts.042971

Abstract

In order to screen out the starch-based coating formula that maintains the stable quality of chicken fillet under freeze-thaw cycle, this study used medium gluten flour as the control group, and six kinds of starch were mixed with medium gluten flour at the ratio of 4∶6 as the experimental group.The coating rate and viscosity of the batter without freeze-thaw cycle, as well as the thermal properties, water precipitation rate before and after freeze-thaw cycle, and the water and oil content, color, texture, microstructure, sensory quality of fried chicken fillet after freeze-thaw treatment were determined.The results showed that the addition of starch reduced the viscosity and coating rate of the paste.Except for the potato starch group, freeze-thawing increased the initial gelatinization temperature (T0) of other starch groups.The water separation rate of corn starch group only increased by 2.55%.The moisture content in the crust of broad bean starch group decreased from 26.72% to 23.71%, while other groups increased.The oil content in the crust of canna starch group and pea starch group increased from 27.76% to 29.31%, 26.54% to 27.26%, respectively, while other groups decreased.Compared with the control group, the addition of starch externally increased the L*and a*of chicken fillet.After freeze-thawing, L*and a* in corn starch group increased, while b* decreased, in the other groups, L* increased, while a* and b*decreased.The addition of starch significantly (P<0.05) reduced the hardness of the crust from 28.24 N to 17.39 N.The scanning electron microscope results showed that the core muscle fiber in the corn starch group and potato starch group changed little.The sensory evaluation of corn starch group was the best.This study has important theoretical guiding significance for improving the quality of coated meat products during cold chain transportation.

Key words： coating; starch; freeze-thaw cycle; chicken fillet; quality

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