加工工艺对白切鸡品质及微生物状况的影响

为探究加工工艺对白切鸡品质的影响，本研究采用在95 ℃卤水中浸煮18、20、22 min和冰水冷浸8、 15 min的工艺组合加工白切鸡，测定产品得率、保水性、pH值、色泽、质构特性和微观结构等品质指标及其在室 温放置2 h后的菌落总数。结果表明，相同冷却条件下，随着浸煮时间的延长，白切鸡的产品得率显著降低，鸡肉 的保水性显著提升（P＜0.05），肌纤维间隙变小，室温条件贮藏2 h后菌落总数显著减少（P＜0.05）。冰水冷浸 15 min组白切鸡质构特性显著优于冷浸8 min组（P＜0.05）。感官评价结果显示：浸煮18 min组白切鸡的口感、风 味得分显著低于其他处理组（P＜0.05）；冷浸时间对口感的影响最为显著（P＜0.05）；通过浸煮20 min、冰水冷 浸15 min得到的白切鸡感官评分最高，结合质构特性得分，推荐为较优的加工方式。本研究为进一步探索白切鸡的 标准化和工业化生产提供了一定的理论支持和参考。

Effect of Processing Conditions on Quality and Microbial Population of Soft-Boiled Chicken

In order to investigate the effect of processing parameters on the quality of soft-boiled chicken (SBC), three different soaking times (18, 20 and 22 min) in hot marinade at 95 ℃ and two different cold dipping times (8 and 15 min) were chosen, and totally six different combinations were designed to produce SBC. SBC was cooked at 25 ℃ for 2 h. The cooking yield, water-holding capacity, pH, color, texture profile analysis, microstructure and sensory properties were determined and aerobic plate count (APC) was measured after storage at ambient temperature for 2 h. Results showed that in the case of fixed cold dipping time, cooking yield decreased significantly while water-holding capacity increased significantly (P < 0.05); the gaps between muscle fibers became smaller and APC decreased significantly (P < 0.05) with the increase of hot soaking time. The texture properties of SBC with 15 min cold dipping were significantly better than those of SBC dipped for 8 min (P < 0.05). Sensory evaluation showed that the taste and flavor scores of SBC with 18 min soaking were significantly lower than those of other treatments (P < 0.05), and different cold dipping time had a significant influence on taste scores (P < 0.05). In conclusion, 20 min soaking in marinade at 95 ℃ followed by 15 min cold dipping in ice water gave preferable SBC with the highest sensory score. The results of this study provide a theoretical support and information for further exploration of standardized industrial production of SBC.