炖鸡肉及鸡汤的品质研究

采用正交设计方法,通过感官评定、理化分析其蛋白质、脂肪、干物质、风味物质以及组织学变化,研究炖鸡烹饪对原料鸡品种、原料鸡年龄、食盐的用量、冷冻状态、加热时间和火力等对鸡汤、鸡肉品质的影响.结果发现,肉鸡的肉质比老母鸡的好,汤汁则相反.在中火慢炖添加适量盐的条件下,肉质和汤汁较好,其中冷冻状态的肉质最好,热鲜状态的汤汁最好.因此,最佳烹调参数为火力800W、烹饪时间2h、加1.5％食盐.

Quality Characteristics of Stewed Chicken Meat and Chicken Soup

Stewing is one of the most traditional Chinese recipes. This study was designed to investigate the effects of chicken breed and age, salt concentration, storage type （fresh, chilled and frozen）, stewing time and fire power on quality characteristics of stewed chicken meat and chicken soup such as sensory attributes and physiochemical properties （protein, fat, dry matter, flavor components and histological traits） using an orthogonal array design. The results showed that broiler meat had a better palatability than hen meat, while converse results were observed for chicken soup. The meat and soup stewed with medium power for a long time in the presence of an appropriate salt concentration had better quality. The stewed chicken from frozen meat showed the best quality, while the quality of the chicken soup from fresh meat was the best. The optimal recipe parameters were found as stewing for 2 h at a fire power of 800 W with the addition of 1.5% salt.