马铃薯淀粉添加量对真空滚揉调理鸡柳品质的影响

目的 探讨马铃薯淀粉结合真空滚揉腌制技术对调理鸡柳品质特性的影响。方法 通过测定调理鸡柳的出品率、蒸煮损失、水分含量、水分活度、色差、质构特征和剪切力等指标，探究不同马铃薯淀粉添加量（0.5、1.0、1.5、2.0和2.5%，w/w）对真空滚揉腌制调理鸡柳品质特性的影响。结果 随着马铃薯淀粉添加量的增加，调理鸡柳的出品率、嫩度、弹性、回复性、凝聚性、亮度值和红度值显著提高（P < 0.05）。然而，调理鸡柳的水分含量、水分活度、蒸煮损失、硬度则随着淀粉添加量的增加而显著下降（P < 0.05），黄度值没有显著变化（P > 0.05）。结论 马铃薯淀粉的添加对真空滚揉腌制的调理鸡柳品质特性具有良好的促进作用，且以2.0%为最佳添加量。本研究为更高品质的调理鸡柳的工业生产提供技术支撑。

Effects of potato starch addition on the quality of vacuum tumbled prepared chicken fillet

Objective To investigate the effect of potato starch combined with vacuum tumbling and marinating technology on the quality characteristics of prepared chicken fillet. Methods The effects of different potato starch additions (0.5, 1.0, 1.5, 2.0 and 2.5%, w/w) on the quality characteristics of vacuum tumbled marinated prepared chicken fillet were investigated by measuring the yield, cooking loss, moisture content, water activity, color difference, textural characteristics and shear force of prepared chicken fillet. Results The yield, tenderness, springiness, resilience, cohesiveness, lightness and redness/greenness of prepared chicken fillet significantly increased with the increasing addition levels of potato starch (P < 0.05), while the moisture content, water activity, cooking loss, and hardness of prepared chicken fillet significantly decreased (P < 0.05), and no significant changes were observed in the yellowness/blueness (P > 0.05). Conclusion Addition of potato starch can promote the quality profiles of vacuum tumbled prepared chicken fillet, and 2.0% is the optimal addition level. This study could provide technical support for the industrial production of higher quality prepared chicken fillet.