鸡肉炒炖加工过程中品质的变化

栗俊广; 柳红莉; 相启森; 袁柯; 钱星伊; 白艳红

doi:10.13386/j.issn1002-0306.2017.20.002

鸡肉炒炖加工过程中品质的变化

1. 郑州轻工业学院食品与生物工程学院
2. 食品生产与安全河南省协同创新中心

基金项目:

“十三五”国家重点研发计划(2016YFD0400403)；河南省科技攻关计划项目(172102110136)；河南省重大科技专项(141100110800)；

详细信息

作者简介:
栗俊广 (1987-) , 男, 博士, 讲师, 研究方向:肉品加工与质量安全控制, E-mail:lijunguang2013@163.com。;

白艳红 (1975-) , 女, 博士, 教授, 研究方向:畜产品加工与质量安全控制, E-mail:baiyanhong212@163.com。;

中图分类号: TS251.55
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出版历程
- 收稿日期: 2017-04-24

Changes of quality in the process of chicken fried and stewed

School of Food and Bioengineering, Zhengzhou University of Light Industry
Collaborative Innovation Center for Food Production and Safety

摘要

摘要: 参照大盘鸡加工工艺,研究鸡肉先炒制后炖制加工过程中水分含量、质构特性和水分状态等品质指标的变化规律,为炒炖加工过程中鸡肉品质形成和控制提供理论依据。采用国标法测定鸡肉p H与水分含量的变化,用物性分析仪测定其质构特性和加压失水率的变化,用低场核磁共振仪分析其水分状态变化。结果表明:炒炖加工过程中鸡肉的硬度、咀嚼性、p H显著增大,水分含量显著下降,加压失水率呈现出炒制后升高炖煮后下降的趋势（p<0.05）;低场核磁共振T₂驰豫时间分析显示,炒炖加工改变了鸡肉中水分存在状态,炒制加工后鸡肉自由水比例升高,不易流动水比例显著降低,再经炖制加工后鸡肉不易流动水比例显著升高,自由水比例显著下降（p<0.05）;相关性分析结果表明,鸡肉在炒炖加工过程中的质构特性变化与水分含量变化和不易流动水变化具有高度相关性。
- 鸡肉 /
- 炒炖加工 /
- 质构特性 /
- 加压失水率 /
- 低场核磁共振
Abstract: The changes of the quality during the processing of chicken stir-fried and stewed were studied by reference to the processing of Dapanji.It provided the theoretical basis for the quality formation and control of chicken during the stir-fried and stewed processing of traditional foods.The moisture content and p H value were determined by the method of Chinese national standard.Texture and pressing loss were measured by the texture analyzer.The state and distribution of water of chicken breast was analyzed by using the low field nuclear magnetic resonance ( LF-NMR) . The results showed that the values of hardness, chewiness and p H increased significantly and the moisture content significantly decreased during the stir-fried and stewed processing, pressing loss increased significantly after stir-frying but significantly decreased after stewing ( p < 0.05) . The LF-NMR result showed that the stir-fried and stewed processing changes the state of water of chicken. The proportion of free water increased significantly while the ratio of immobilized water significantly decreased after the stir-fried processing, but the proportion of free water was decreased significantly while the ratio of immobilized water was significantly after the stewed processing ( p < 0.05) .The correlation analysis showed that the texture characteristic of the chicken stir-fried and stewed was highly correlated with the change of water content and the change of non-flowing water content.
- chicken /
- stir-fired and stewed processing /
- texture /
- pressing loss /
- low field nuclear magnetic resonance (LF-NMR)

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