不同保水剂及腌制方式对微波香辣鸡翅保水性的影响

本文以鸡翅为研究对象，探究保水剂及腌制方式对微波香辣鸡翅保水性的影响，为微波类调理肉制品保水性研究提供了详细的理论依据。以复合磷酸盐、k-卡拉胶和麦芽糊精为保水剂影响因素，以pH、肌原纤维蛋白水合特性、剪切力、离心损失率、微波损失率为评价指标，进行保水剂配方优化试验，确定最优保水剂配方为:复合磷酸盐添加量0.33%，k-卡拉胶添加量0.21%，麦芽糊精添加量0.24%，在此配方条件下鸡翅pH、溶解度、疏水性、剪切力、离心损失率、微波损失率分别为6.34、57.29%、25.76 μg、25.76 N、19.06%、24.57%，其规范化综合评分达到最大值0.9846；以腌制时间为影响因素，静置腌制为空白对照，腌制液吸收率、出品率、感官评分及水分分布为评价指标，探究腌制方式对鸡翅保水性的影响，当腌制时间达到2 h，滚揉腌制组相较于静置腌制组其腌制液吸收率、出品率、感官评分、P₂₁、P分别提升了56.44%、7.56%、10.73%、10.18%、14.95%，静置腌制组与滚揉腌制组T₂₁分别为25.708、21.465 ms，表明经过滚揉腌制，鸡翅保水性有较大程度提升。在上述保水剂配方及腌制条件下得到的微波香辣鸡翅硬度适中、弹性好、口感嫩滑。

Effect of Different Water-retention Agents and Marination Methods on the Water-holding Capacity of Microwave Spicy Chicken Wings

The effects of water retaining agents and marination methods on the water-holding capacity (WHC) of microwave spicy chicken wings were explored in this study, and it provided a full theoretical framework for the study of WHC in microwave-type seasoned meat products. The optimal formulation of water retention agent was investigated in this research with the addition of complex phosphate, k-carrageenan, and maltodextrin as influencing factors and pH, myogenic fibrin hydration characteristics, shear force, centrifugal loss rate and microwave loss rate as indexes. After optimization, the optimal water retention agent formulation was 0.33% of compound phosphate, 0.21% of k-carrageenan, and 0.24% of maltodextrin, with pH, solubility, hydrophobicity, shear force, centrifugal loss rate and microwave loss rate of chicken wings being 6.34, 57.29%, 25.76 μg, 25.76 N, 19.06%, and 24.57%, respectively, and the normalized composite scores reached a maximum value of 0.9846. A static marination group was used as a blank control, and indicators such as marinade absorption rate, yield, sensory scores and moisture distribution were used to study the effect of marination methods on the water retention of chicken wings. When the marination time was increased to 2 h, the absorption rate of marinade, yield, sensory scores, P₂₁, and P in the tumbling marination group increased by 56.44%, 7.56%, 10.73%, 10.18%, and 14.95%, respectively, when compared to the static marination group, and the relaxation time T₂₁ was 25.708 and 21.465 ms in the static and tumbling marination groups, respectively, indicating that the water retention of the tumbled-cured chicken wings was greatly improved. The microwave spicy chicken wings produced under these conditions were moderately firm, elastic, and tender.