| 水煮中心温度对鸡胸肉食用品质的影响 |
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| 引用本文： | 高晓平,黄现青,金迪,赵改名,孙灵霞,柳艳霞,李苗云.水煮中心温度对鸡胸肉食用品质的影响[J].食品与机械,2012,28(3):49-51,58. |
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| 作者姓名： | 高晓平 黄现青 金迪 赵改名 孙灵霞 柳艳霞 李苗云 |
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| 作者单位： | 1. 河南农业大学食品科学技术学院,河南郑州 450002;河南省肉制品加工与质量安全控制重点实验室,河南郑州450002
2. 河南农业大学食品科学技术学院,河南郑州,450002 |
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| 基金项目： | 河南省教育厅自然科学研究计划项目 |
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| 摘 要： | 以鸡胸肉为原料,研究水煮中心温度对鸡胸肉感官品质、蒸煮损失、剪切力、肉色等食用指标的影响,为鸡肉在加工时选择合适的煮制温度提供参考。结果表明:水煮中心温度为90℃时,鸡胸肉的感官品质最佳;在70～90℃时蒸煮损失显著增加,持水性下降速率较快;80℃是鸡胸肉剪切力值改变的关键温度点;70,90℃是鸡胸肉肉色改变的关键温度点。
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| 关 键 词： | 中心温度 鸡肉 食用品质 蒸煮损失 剪切力 肉色 |
Effect of different core temperature of boiled on eating quality of chicken breast |
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| GAO Xiao-ping
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HUANG Xian-qing
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JIN Di
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ZHAO Gai-ming
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SUN Ling-xia
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LIU Yan-xia
,
LI Miao-yun.Effect of different core temperature of boiled on eating quality of chicken breast[J].Food and Machinery,2012,28(3):49-51,58. |
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| Authors: | GAO Xiao-ping HUANG Xian-qing JIN Di ZHAO Gai-ming SUN Ling-xia LIU Yan-xia LI Miao-yun |
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| Affiliation: | 1,2 (1.College of Food Science and Technology,Henan Agricultural University,Zhengzhou,Henan 450002,China;2.Key Lab of Meat Processing,Quality and Safety Control of Henan Province,Zhengzhou,Henan 450002,China) |
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| Abstract: | The experiment use chicken breast as raw material,studying the effect of different core temperature of boiled of chicken breast on sensory quality,cooking loss,shear force,flesh and other food index.The results show that: when core temperature of boiled was 90 ℃,chicken breast was the best in sensory quality;at 70 ℃ to 90 ℃,cooking loss increased significantly,the rate of water holding capacity decreased rapidly;80 ℃ was the critical temperature point in which shear force changed;70 ℃ and 90 ℃ were the critical temperature points in which the flesh of chicken breast changed. |
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| Keywords: | core temperature chicken edible quality cooking losses shear force flesh |
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