不同保水剂对可微波预油炸鸡肉串品质的影响

针对可微波预油炸鸡肉串加工工艺,考察了不同保水剂对产品品质的影响.选用卡拉胶、变性淀粉、柠檬酸钠作为混合磷酸盐的替代物,通过单因素和正交试验,得出变性淀粉对肉品的保水性影响最大,卡拉胶次之,柠檬酸钠最小,三者的最佳配比是卡拉胶质量分数为0.05%,变性淀粉质量分数为0.30%,柠檬酸钠质量分数为0.05%,与最佳配比条件下的复合磷酸盐相比,两者的持水效果基本相同.但在相同的冻藏条件下,添加无磷保水剂的肉品微波失水率显著低于添加磷酸盐保水剂的肉品,无磷酸保水剂的添加使肉品在长时间冻藏后依然具有较好的持水能力.

Impact of Combined Water-Retention Agents on Quality of Microwavable Pre-Fried Chicken Strings

The impact of combined water-retention agents including carrageenan, modified starch and sodium citrate on the quality of microwavable pre-fried chicken strings was studied. According to the results of single factor experiment and orthogonal experiment, the influence of water-retention agents on fried weight loss ratio was in the order of: modified starch>carrageenan > sodium citrate. The results showed that the optimal concentrations of modified starch, carrageenan,sodium citrate in the formula were 0. 05%, 0. 30%, 0. 05%, with a water holding capacity equal to the mixed phosphates. During the frozen storage, water loss ratio under microwave of products with non-phosphorous water-retention agents was much lower than that of traditional phosphates. Our results indicated that products with non-phosphorous water-retention agents maintained good water holding capacity after frozen storage for 40 days.