| 德州扒鸡加工过程中基本营养指标变化规律研究 |
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| 引用本文： | 刘登勇, 王南, 张庆永, 徐幸莲, 邓亚军, 王赛赛, 宋爱祎. 德州扒鸡加工过程中基本营养指标变化规律研究[J]. 食品工业科技, 2016, (12): 122-126. DOI: 10.13386/j.issn1002-0306.2016.12.016 |
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| 作者姓名： | 刘登勇 王南 张庆永 徐幸莲 邓亚军 王赛赛 宋爱祎 |
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| 作者单位： | 1.渤海大学食品科学与工程学院辽宁省食品安全重点实验室生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心;2.山东德州扒鸡股份有限公司;3.南京农业大学国家肉品质量安全控制工程技术研究中心 |
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| 摘 要： | 通过对德州扒鸡及卤制老汤在不同加工阶段的基本营养指标进行测定,探究扒鸡的综合营养性及各营养指标在加工过程中的变化规律,以期对扒鸡产品的工艺改进提供参考。实验显示:扒鸡在加工过程中,肉中的氯化钠含量显著上升(p<0.05);p H在升温卤煮后最高,且变化幅度在0.29以内;水分含量虽逐渐降低,但总体流失较少;总糖含量自升温卤煮起逐渐降低;脂肪含量在升温卤煮阶段最高,而后降低,成品中含量为7.22%;蛋白质自高温焖煮阶段逐渐降解。各营养指标含量在降温焖煮后都趋于稳定。老汤中的营养成分丰富且稳定,并与肉之间存在着明显的动力传质作用:其中氯化钠含量显著下降(p<0.05);水分含量增加,范围在0.24%以内;p H的变化对汤的品质无较大影响;脂肪含量较低,约在0.16%~0.21%之间;糖与蛋白质含量并无显著性差异(p>0.05)。结果表明:扒鸡成品的氯化钠与脂肪含量较低、蛋白质含量较高,卤制老汤营养成分丰富且稳定;升温卤煮阶段对各个营养指标的含量变化影响较大,降温焖煮后各个营养指标的变化趋于平衡。
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| 关 键 词： | 德州扒鸡 基本营养 变化规律 |
| 收稿时间： | 2015-11-12 |
Study on change of basic nutrition components of Dezhou braised chicken during processing |
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| LIU Deng- yong, WANG Nan, ZHANG Qing-yong, XU Xin-lian, DENG Ya- jun, WANG Sai-sai, SONG Ai-yi. Study on change of basic nutrition components of Dezhou braised chicken during processing[J]. Science and Technology of Food Industry, 2016, (12): 122-126. DOI: 10.13386/j.issn1002-0306.2016.12.016 |
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| Authors: | LIU Deng- yong WANG Nan ZHANG Qing-yong XU Xin-lian DENG Ya- jun WANG Sai-sai SONG Ai-yi |
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| Affiliation: | 1.College of Food Science and Technology,Bohai University,Food Safety Key Lab of Liaoning Province,National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;2.Shandong Dezhou Braised Chicken Co.,Ltd.;3.National Center of Meat Quality and Safety Control,Nanjing Agricultural University |
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| Abstract: | This paper was undertaken the change of basic nutrition components of Dezhou braised chicken and bittern during processing,which was in order to investigate the reasonable comprehensive nutritional properties during the processing and provided some references for the products ' technology improvement. Experiment showed that: in the processing,the sodium chloride content in the chickent increased significantly( p < 0.05). The variations of p H were less than 0.29 and the highest after heating Luzhu.Moisture content decreased,but the loss was small.Total sugar content declined since heating Luzhu. Crude fat content was highest in heating Luzhu and then declined. It was 7.22% in products finally.Protein content declined since high temperature braised. Each nutrition components were stabled during the cooling braise processing. There was a mass dynamics transfer between the bittern and chicken. And the bittern was rich of nutrition. The sodium chloride content decreased significantly( p < 0.05) however the moisture content increased within 0.24% of the bittern during the processing.The change of p H has no significant impacts on the character of it. The crude fat content was between 0.16% and0.21%.The total sugar and protein content was no significant difference( p > 0.05).The above results showed that it had low sodium chloride and fat,high protein content in the braised chicken products.The nutrition components in bittern was abundant and stable. Heating Luzhu was the most effective factor on chicken and each nutritioncomponents went to balance after cooling braise. |
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| Keywords: | Dezhou braised chicken basic nutrition components change rules |
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