超声结合低温清卤两段热加工对鸡肉品质和风味的影响
Research on the Effect of Ultrasonic Combined with Low-temperature Brining Two-stage Thermal Processing on Chicken Quality and Flavor
张佳伟 1汪峰 2韩森森 3李新林 4许玉娟 1周辉5
作者信息
- 1. 合肥工业大学食品与生物工程学院,安徽合肥 230009
- 2. 安徽省万乘食品有限公司,安徽六安 237000
- 3. 蒙城预制菜产业发展研究院,安徽蒙城 233500
- 4. 肥西老母鸡食品有限公司,安徽合肥 230061
- 5. 合肥工业大学食品与生物工程学院,安徽合肥 230009;蒙城预制菜产业发展研究院,安徽蒙城 233500
- 折叠
摘要
为探究超声预处理及低温卤煮两段加工对鸡肉品质和风味的影响,本研究以鸡胸肉为研究对象,通过单因素和正交试验研究预煮时间、卤煮时间、预煮温度、卤煮温度对低温清卤鸡肉品质的影响,以剪切力和感官评价为目标值,获得优化鸡胸肉低温清卤的工艺参数.其次,以高温卤煮组(high temperature,HT)和未超声组(without-ultrasonic pretreatment,WUP)为对照,在超声预处理及低温卤煮组(ultrasonic pretreatment and low temperature brine group,UP)的最佳工艺基础上,测定了全质构(texture profile analysis,TPA)、水分含量、颜色、脂质氧化(thiobarbituric acid reactive substances,TBARS)、肌原纤维小片化指数(myofibril fragmentation index,MFI)、蛋白质溶解度和挥发性风味物质水平.结果表明,UP组的最佳工艺为预煮时间 10 min,卤煮时间 3h,预煮温度 45℃,卤煮温度 69℃.与HT组相比,UP组质地参数(硬度,内聚性,弹性,回复性)显著降低(P<0.05),水分含量显著升高(P<0.05),鸡肉颜色属性得以改善,亮度 L*值和红度a*值显著升高(P<0.05),脂质氧化水平显著降低(P<0.05).MFI和蛋白溶解度结果显示超声结合低温卤煮两段加工更大程度地降低了肌原纤维的完整程度,增加了总蛋白的溶解度.感官分析结果表明,低温卤制鸡胸肉虽然气味得分低于高温卤制鸡胸肉,但口感更加鲜嫩可口.气相色谱-质谱法(gas chromatography-mass spectrometry,GC-MS)结果进一步说明超声结合卤煮两段加工能够增加鸡肉挥发性风味物质的种类及含量,但在高温卤煮中鸡肉挥发性醛类物质的含量更多.综上,与其它清卤工艺相比,超声结合低温清卤两段加工提升了鸡肉产品的品质和风味.
Abstract
This study aimed to investigate the effects of ultrasonic pre-treatment and low-temperature brining two-stage processing on the quality and flavor of chicken meat.The chicken breast meat was chosen as the research subject.Single-factor and orthogonal experiments were conducted to examine the influence of pre-cooking time,brining time,pre-cooking temperature,and brining temperature on the quality of low-temperature brined chicken meat.Shear force and sensory evaluation were used as target values to obtain optimized process parameters for low-temperature brining of chicken breast meat.Furthermore,using a high-temperature brining group(HT)and without-ultrasonic pretreatment group(WUP)as controls,measurements were taken for texture profile analysis(TPA),moisture content,color,lipid oxidation(thiobarbituric acid reactive substances,TBARS),myofibril fragmentation index(MFI),protein solubility,and volatile flavor substance levels in the ultrasonic pretreatment and low-temperature brine group(UP)based on the optimal process.The results showed that the optimal process for the UP group was a pre-cooking time of 10 minutes,a brining time of 3 hours,a pre-cooking temperature of 45℃,and a brining temperature of 69℃.Compared to the HT group,the UP group exhibited significantly reduced texture parameters(hardness,cohesiveness,springiness and resilience)(P<0.05),significantly increased moisture content(P<0.05),improved chicken meat color properties with significantly increased lightness(L*)and redness(a*)values(P<0.05),and significantly reduced lipid oxidation levels(P<0.05).The MFI and protein solubility results indicated that the combination of ultrasound and low-temperature brining effectively reduced the integrity of myofibrils and increased the solubility of total protein.According to the results of sensory analysis,low-temperature marinated chicken breast was found to have a more tender and delicious taste,although it received a lower score for odor compared to high-temperature marinated chicken breast.Gas chromatography-mass spectrometry(GC-MS)results further demonstrated that the two-stage processing of ultrasound and brining increased the variety and content of volatile flavor substances in chicken meat,but the content of volatile aldehydes was higher in high-temperature brining.In conclusion,compared to other brining processes,the combination of ultrasound and low-temperature brining in a two-stage process improved the quality and flavor of chicken meat products.
关键词
低温卤制/超声预处理/工艺优化/品质/风味Key words
low-temperature brine production/ultrasonic pretreatment/process optimization/quality/flavor引用本文复制引用
基金项目
合肥市关键共性技术研发项目(2021GJ079)
出版年
2024
国家科技期刊平台
NSTL
维普
万方数据