魔芋胶结合高静压处理对鸡胸肉糜品质的影响

本文以鸡胸肉为原料,研究高静压处理作用对添加魔芋胶鸡肉糜品质特性的影响。以蒸煮损失率、色泽和质构剖面分析(TPA)参数为测定指标,以魔芋胶添加量、压力水平、保压时间3个因素进行单因素实验;在此基础上进行正交实验,得出魔芋胶添加0.6%、压力200 MPa、保压5 min时,鸡肉糜制品有最佳处理效果。此条件下,鸡肉糜的蒸煮损失率为41.14%±0.81%,硬度11312.47 g,比未添加魔芋胶、未进行高静压处理的情况(蒸煮损失率50.83%±0.54%、硬度5774.36 g)有了很大的改善,出品率提高,凝胶效果较佳。研究结果表明,魔芋胶结合高静压处理可以降低鸡肉糜的蒸煮损失率、提高鸡肉糜制品的出品率,改善鸡肉糜的凝胶效果。 

Effect of gum combination ultra high pressure treatment on the quality of chicken meat products

Chicken breast was selected as raw materials to discuss the effect of ultra high pressure( UHP) treatment and gum on the quality of minced chicken products.In single factor experiment,gum addition,pressure levels and holding time were selected to optimize the water loss rate,color,gel property for minced chicken products. The results showed that konjac gum added 0.6%,pressure of 200 MPa,pressure for 5 min and minced chicken products had the best treatment effect as follows: cooking loss rate of 41.14% ± 0.81%,hardness of 11312.47 g. It had been greatly improved than that without adding konjac gum,no high hydrostatic pressure treatment( cooking loss rate of 50.83% ± 0.54%,hardness of 5774.36 g),high yield rate,better gel effect.This study indicated that UHP treatment with gum addition could reduce the cooking loss rate of minced chicken products,improve the yield of minced chicken products and improve the gel effect of minced chicken products.