加工方式对添加复合脂肪替代物生鲜鸡排品质的影响

为研究未包裹、包裹及油炸加工对添加复合脂肪替代物生鲜鸡排品质的影响,以鸡胸肉为原料,研究了生鲜鸡胸肉、未包裹生鲜鸡排、包裹后生鲜鸡排的保水性(滴水损失、离心损失、蒸煮损失)、结合水与不易流动水含量、蛋白质和脂肪含量、贮藏过程中的TVB-N和pH、油炸熟制后挥发性风味物质。结果表明:包裹后生鲜鸡排的保水性较生鲜鸡胸肉和未包裹鸡排得到改善;三种鸡肉不易流动水含量无显著差异(p>0.05);未包裹和包裹生鲜鸡排蛋白质、脂肪含量较生鲜鸡胸肉显著升高(p<0.05);在贮藏过程中,包裹处理和复合脂肪替代物的添加可减缓鸡肉TVB-N和pH的增长,对维持新鲜度有积极作用;生鲜鸡排经油炸熟制后风味成分种类有所增加:生鲜鸡胸肉、未包裹生鲜鸡排、包裹后生鲜鸡排分别检出27、31、31种主要挥发性风味化合物。包裹作用有利于提高添加复合脂肪替代物生鲜鸡排的品质,研究结果可为生鲜鸡肉产品品质改良提供参考。

Effect of processing methods on the quality of fresh chicken chops adding compound fat substitutes

In order to study the effect of non-wrapped,wrapped and fired processing methods on the quality of fresh chicken chops adding compound fat substitutes,the chicken breast was selected as raw materials,the water retention(drip loss,centrifugal loss and cooking loss),contents of bound water and free water,contents of protein and fat,TVB-N and pH during storage,the volatile flavor compounds after fired of fresh chicken breast,non-wrapped fresh chicken and wrapped fresh chicken were studied. The results showed that the water retention of the wrapped fresh chicken was better than fresh chicken breast and non-wrapped fresh chicken chops;There was no significant difference in the free water of three kinds of chicken chops(p>0.05);The protein and fat contents of non-wrapped and wrapped fresh chicken chops were increased significantly(p<0.05);During the storage,the wrapped processing and compound fat substitutes adding could slow the increasing of TVB-N and pH in chicken,which had positive effect on the freshness. The type of volatile flavor compounds of fresh chicken chops were increased after fired:fresh chicken breast,non-wrapped fresh chicken chops,wrapped fresh chicken chops were detected 27,31,31 kinds of major volatile flavor compounds. Wrapped processing was helpful to improve quality of fresh chicken chops adding compound fat substitutes,the result can provide reference for the quality improvement of fresh chicken products.