煮制条件对卤鸡肉品质的影响

毕姗姗; 赵改名; 柳艳霞; 李苗云; 黄现青; 孙灵霞

doi:10.13386/j.issn1002-0306.2014.08.046

煮制条件对卤鸡肉品质的影响

河南省肉制品加工与质量安全控制重点实验室河南农业大学食品科学技术学院

基金项目:

国家自然科学基金资助项目(31271895)；

详细信息

作者简介:
毕姗姗 (1988-) , 女, 硕士研究生, 研究方向:肉制品加工与质量控制。;

中图分类号: TS251.55
计量
- 文章访问数: 172
- HTML全文浏览量: 29
- PDF下载量: 563
出版历程
- 收稿日期: 2013-09-15

Effect of cooking conditions on quality of stewed chicken

Henan Key Lab of Meat Quality and Safety Control, College of Food Science and Technology, Henan Agricultural University

摘要

摘要: 通过研究90℃和95℃两个温度条件下不同煮制时间对卤鸡肉品质的影响,以期获得卤鸡肉的适宜煮制条件。结果显示,卤煮温度和卤煮时间均显著影响卤鸡腿的品质(p<0.05)。同温下煮制10~120min,卤鸡腿的出品率、汤pH均大体呈现下降趋势,亮度L*、黄度b*、羰基值逐渐增加,红度a*值无明显变化,卤鸡腿pH、嫩度先增后降;煮制相同时间,两温度的出品率除20min外90℃始终高于95℃,亮度L*在30min之前90℃显著低于95℃(p<0.05),40min开始变化不再显著(p>0.05),黄度b*和红度a*无显著差异,剪切力除60min和90min外90℃均高于95℃,pH从60min开始90℃高于95℃,羰基含量在60min之后95℃开始明显高于90℃;60min是两温度在卤煮过程中品质差异显著的时间拐点。
- 卤煮温度 /
- 卤煮时间 /
- 卤鸡腿 /
- 品质变化
Abstract: The effect of different cooking time at 90℃ and 95℃ on the quality of chicken were studied to obtain the suitable conditions of the cooked chicken. Results showed that the temperatures as well as the type of cooking time had significant effects on the quality of chicken legs (p<0.05) . With the increasing of the cooking time ( 10 ~ 120min) , production rate of the chicken legs and pH of the chicken soup generally showed a downward trend, while the value of carbonyl, L* and b* of the cooked chicken legs increased gradually, but the value of a* had no significant diversification, shearing and pH of the chicken increased at first but decreased later at the same temperature. As to yield, 90℃ was always higher than 95℃ except for 20min at the same time of coking. L* of the cooked chicken legs at 90℃ was significantly below 95℃ (p<0.05) before 30min, however, that began to change unsignificantly from 40min (p>0.05) . The value of a* and b* had no significant difference.As to shearing, 90℃ was higher than 95℃ in addition to 60min and 90min. pH at 90℃ was higher than 95℃from 60min and carbonyl content at 95℃ was higher than 90℃ after 60min. Thus, 60min became the time inflection between the two temperatures of the quality of cooked chicken legs.
- cooking temperature /
- cooking time /
- chicken legs /
- quality change

HTML全文

参考文献(22)

[1]	张素君.关于加工工艺对油炸鸡肉产品质量的影响研究[D].青岛:中国海洋大学, 2008.
[2]	刘登勇, 周光宏, 徐幸莲.我国肉鸡加工业的现状及发展趋势[J].食品科学, 2005, 26 (11) :14-19.
[3]	Koohmraie M, Geesink G H.Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system[J].Meat Science, 2006, 74 (1) :34-43.
[4]	Huff-Lonergan E, Lonergan S M.Mechanisms of waterholding capacity of meat:The role of postmortem biochemical and structural changes[J].Meat Science, 2005, 71 (1) :194-204.
[5]	Morzel M, Gatellier P, Sayd T, et al.Chemical oxidation decreases proteolytic susceptibility of skeletal muscle myofibrillar proteins[J].Meat Science, 2006, 73 (3) :536-543.
[6]	FuentesV, Ventanas J, Morcuende D, et al.Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure[J].Meat Science, 2010, 85 (3) :506-514.
[7]	Ventanas S, Ventanas J, Tovar J, et al.Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams:Effect on chemical composition, oxidative status and sensory traits[J].Meat Science, 2007, 77 (2) :256-264.
[8]	Faustman C, Sun Q, Mancini R, et al.Myoglobin and lipid oxidation interactions:Mechanistic bases and control[J].Meat Science, 2010, 86 (1) :86-94.
[9]	黄明, 黄峰, 张首玉, 等.热处理对猪肉食用品质的影响[J].食品科学, 2009 (8) :189-192.
[10]	甄少波, 李兴民, 邹磊, 等.不同蒸煮温度对CO气调包装肉色泽稳定性和蛋白质变性程度的影响[J].食品研究与开发, 2010 (5) :173-176.
[11]	李改.热加工对鸡胸肉品质的影响[D].郑州:河南农业大学, 2011.
[12]	Wattanchant S.Effect of heat treatment on changs in texture, structure, and properties of Thai indigenous chicken muscle[J].Food Chemistry, 2005, 93:337-348.
[13]	S Traore, L Aubry, P Gatellier, et al.Effect of heat treatment on protein oxidation in pig meat[J].Meat Science, 2012 (5) :14-21.
[14]	丁武, 李志成, 张静.畜产食品工艺学实验指导[M].北京:中国农业出版社, 2005:4-10.
[15]	彭增起, 蒋爱民.畜产品加工学实验指导[M].北京:中国农业出版社, 2005:23-33.
[16]	Youling L, Xiong.A comparison of the rheological characteristics of different factions of chicken myofibrillar proteins[J].Journal of Food Biochemistry, 1992 (16) :217-227.
[17]	Martinaud A, Mercier Y, Marinova P, et al.Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems[J].Journal of Agricultural and Food Chemistry, 1997, 45:2481-2487.
[18]	张立彦, 吴兵, 包丽坤.加热对三黄鸡胸肉嫩度、质构及微观结构的影响[J].华南理工大学学报, 2012, 40 (8) :116-121.
[19]	吴兵, 张立彦.加热对三黄鸡腿肉特性的影响研究[J].食品工业科技, 2011, 32 (5) :108-112.
[20]	Ma H J, Ledward D A.High pressure thermal treatment on the texture of beef muscle[J].Meat Science, 2004, 68:347-355.
[21]	周婷, 陈霞, 刘毅, 等.加热处理对北京油鸡和黄羽肉鸡质构以及蛋白特性的影响[J].食品科学, 2007, 28 (12) :74-77.
[22]	崔旭海, 孔保华.蛋白氧化及对肉制品品质和功能性的影响[J].肉类研究, 2008, 117 (11) :27-31.

施引文献(9)

期刊类型引用(8)

1.	林继辉，陈琳榕，冯庆玲，谢三都，戴玉梅. 沙棘果总黄酮提取工艺及抗氧化性研究. 云南民族大学学报(自然科学版). 2024(02): 178-185 . 百度学术
2.	韩冬月，姚妮，王楚茵，方芳，关君. 芦荟大黄素-铝螯合物的合成表征及抗氧化活性研究. 中国现代中药. 2022(03): 452-458 . 百度学术
3.	戢得蓉，刘松奇，熊坤艳，李梦，胡明虎. 雪莲果叶总黄酮超声波辅助酶法提取工艺优化及抗氧化活性研究. 食品与机械. 2021(02): 179-185 . 百度学术
4.	黄九林，彭博，丁瑜瑜，赵小龙. 大黄素-硒(Ⅳ)配合物的合成、表征及抗氧化活性研究. 化学试剂. 2021(07): 992-995 . 百度学术
5.	赵美奇，陈莉，钱现，董晗睿，李晓娜，杜迅. 基于铜离子检测的天然染料变色织物的制备. 纺织导报. 2021(09): 34-36+38 . 百度学术
6.	王勤，申键. 中药金属配合物研究进展. 北方药学. 2021(06): 193-196 . 百度学术
7.	马玲龙，熊亚红，付银莲，陈实，乐学义. 山奈酚-3’, 8-二磺酸钠及其铜(Ⅱ)配合物的制备与抗氧化活性研究. 食品科技. 2020(04): 206-212 . 百度学术
8.	李茜珣，陈永虎，沈家聪，刘翠翠，陈君立，韩丽琴. 红景天黄酮与Mn~(2+)配位反应的动力学研究. 吉林医药学院学报. 2020(06): 411-414 . 百度学术