调理鸡肉制品的加工条件对鸡肉质地的影响

以鸡胸肉为原料,通过研究鸡肉的加工条件(切片厚度、食盐添加量、磷酸盐添加量以及腌制、滚揉和热处理三段时间)对鸡肉剪切力、韧性和蒸煮损失率的影响,筛选出最佳鸡肉质地的加工条件。在单因素试验基础上进行正交试验考察磷酸盐添加量、腌制时间、滚揉时间和热处理时间对鸡肉的协同作用。结果表明:鸡肉的最优加工条件为鸡肉片厚度8 mm、腌制液(啤酒)中食盐添加量0.1%、磷酸盐添加量0.1%、腌制处理时间60 min;滚揉中食盐添加量1.5%、滚揉时间15 min、热处理时间8 min。鸡肉剪切力、韧性和蒸煮损失率分别为2230.10g、10 503.88g·s和5.33%。

Effects of Processing Conditions on Texture Properties of Prepared Chicken Products

The present work was carried out to investigate the effects of processing conditions （slice thickness, salt,phosphate, marinating time, tumbling time, and cooking time） on shear force and cooking loss of prepared chicken breast meat products. Phosphate, marination time, tumbling time, and cooking time were investigated by one-factor-at-a-time approach and their synergistic effects were evaluated by orthogonal array design. The optimal processing conditions were determined as follows： a slice thickness of 8 mm, marinating for 60 min with a marinade （beer） containing 0.1% salt and 0.1% phosphate, tumbling for 15 rain after addition of 1.5% salt, and cooking for 8 rain. The shear force, toughness and cooking loss of chicken meat under the optimal conditions were 2 230.10 g, 10 503.88 g.s and 5.33%, respectively.