摘要
分别以炒、炖、焖3种方法对鸡肉进行烹饪,比较烹饪方式对鸡肉挥发性香气、形态的影响。结果表明:烹饪后鸡肉的感官品质特性发生了显著变化,鲜肉挥发性成分中醛类物质显著高于醇类和烷烃类,烹饪后鸡肉中挥发性成分主要是醛类和烷烃类物质,醛类和醇类物质含量显著降低,降低程度大小顺序均为:炒>焖>炖;而烷烃类物质含量显著增加,增加程度大小顺序均为:炒>焖>炖,并且检测出几个新的高分子物质;烹饪后鸡肉的硬度、弹性、内聚性和咀嚼性均大幅度升高,3种烹饪方式中,炒能显著降低鸡肉硬度和咀嚼性,且弹性和内聚性较高;而焖具有增加鸡肉的硬度和咀嚼性,且降低弹性和内聚性的趋势。
Chicken was cooked by three methods which were frying,braising and stewing,to compare the changes of volatile aroma and texture of cooking chicken.Results showed that after cooking chicken sensory quality characteristics changed dramatically.Aldehydes content was significantly higher than alcohols and alkanes in volatile components of fresh meat.However,the volatile compositions of cooking chicken were mainly aldehydes and alkane substances,and aldehydes and alcohols content decreased significantly,with the order of decreasing degree：fried 〉braised〉 stewed;But alkane matter content increased significantly with the same order of increasing degree as above.After cooking,some new macromolecules were detected too.Of the three cooking ways,the hardness and chewiness of fried chicken were the lowest,but elasticity and cohesiveness were the highest;the hardness and chewiness of braised chicken tended to be the highest,but elasticity and cohesiveness were the lowest.
出处
《食品与机械》
CSCD
北大核心
2015年第1期33-36,共4页
Food and Machinery
基金
宁波市科技计划项目(编号:2012C92014)
宁波市江北区科技计划项目(编号:2013B08)
关键词
烹饪方式
鸡肉
挥发性香气
质构
cooking method
chicken
volatile aroma
texture
