热加工程度对鸡肉食用品质的影响

热加工方法及程度对鸡肉的食用品质有着非常重要的影响,以鸡胸肉和鸡腿肉为例,对其进行常压煮制及高压煮制,研究热加工程度对蒸煮损失率、多汁性、嫩度、风味的影响。结果显示:常压煮制中心温度为85 ℃保温30 min,鸡胸肉的蒸煮损失率为30.3%、剪切力为27.9 N、综合评分指数最高为29.4,食用品质最佳。中心温度为90 ℃保温30 min,鸡腿肉的蒸煮损失率为27.4%、剪切力为38.9 N、综合评分指数最高为29.6,食用品质最佳。在70 kPa,保压时间为15 min时,鸡胸肉和鸡腿肉食用品质最佳,综合评分指数分别为28.7和26.8。电子鼻风味分析结果显示,热加工方式和程度对鸡胸肉和鸡腿肉的风味均具有较明显的影响。

Effect of the Degree of Thermal Processing on the Quality of Chicken Products

The method and degree of hot processing have a very important influence on the food quality of chicken.This experiment took chicken breast and chicken leg as an example and cooked them under atmospheric pressure and high pressure to study the influence of hot processing degree on cooking loss rate,juiciness,tenderness and flavor.The results showed that:the central temperature of normal pressure cooking was 85 ℃,and the temperature was kept for 30 min.The cooking loss rate of chicken breast was 30.3%,the shear force was 27.9 N,and the comprehensive score index was 29.4,which indicated the best food quality.The central temperature was 90 ℃ for 30 min,the cooking loss rate of chicken leg was 27.4%,the shear force was 38.9 N,and the comprehensive score index was 29.6,which indicated the best food quality.When the pressure holding time was 15 min at 70 kPa,the quality of chicken breast and chicken leg was the best,and the comprehensive score index was 28.7 and 26.8,respectively.The results of electronic nose flavor analysis showed that the way and degree of hot processing had a significant influence on the flavor of chicken breast and chicken leg.