摘要
本实验旨在研究在95℃条件下,不同卤煮时间对酱卤鸡腿品质的影响。以黄羽肉鸡琵琶腿为研究对象,在煮制0、0.5、1.0、1.5、2.0、2.5、3.0、3.5、4.0 h后,对样品出品率、水分含量及迁移变化、色差值、p H以及质构指标进行测定。结果表明:随着卤煮时间的延长,出品率及T23峰面积逐渐降低;亮度L*值逐渐下降,红度a*值和黄度b*值逐渐增加;p H波动下降;而硬度则呈现出先增加后下降的趋势。经研究,在卤煮1.5 h时,鸡腿出品率为71.2%;色泽均匀,表面呈黄褐色,内部呈浅棕色;p H为6.43,呈弱酸性,易于人体消化吸收;硬度、咀嚼性及弹性符合产品应有的口感。综合以上研究,鸡腿经95℃卤煮1.5 h后得到的酱卤鸡腿口感和品质最佳。
The effect of different cooking time on quality of sauce-brines chicken leg was studied at 95 ~C.After cooking 0,0.5, 1.0,1.5,2.0,2.5,3.0,3.5,4.0 h, the cooking yield, moisture content, T2 relaxation time, color value, pH and texture of chicken leg were measured taking yellow-feather chicken drumstick as the research object.The results showed that with the increasing of cooking time,the cooking yield, T23 peak area and L^＊ value of the cooked chicken leg increased gradually, pH showed a downward trend, while, there was a negative correlation between pH and hardness.At 1.5 h, the chicken leg yield was 71.2% with color-uniform, surface tawny and light-brown inside. Meanwhile, at this point the chicken leg was pH6.43, weak acid, easily digested and absorbed, and the hardness, chewiness and resilience met the taste of product. In conclusion, the sauce stewed chicken leg obtained best quality and taste by cooked at 95 ℃ for 1.5 h.
作者
谢美娟
何向丽
李可
栗俊广
白艳红
XIE Mei-juan HE Xiang- li LI Ke LI Jun- guang BAI Yan- hong(College of Food and Biology, Zhengzhou University of Light Industry,Zhengzhou 450001, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第21期26-30,共5页
Science and Technology of Food Industry
基金
"十三五"国家重点研发计划项目(2016YFD0400)
河南省高校科技创新人才支持计划项目(15HASTIT033)
郑州轻工业学院博士启动科研基金项目(13501050050)
河南省重大科技专项(161100110900)
食品生产与安全河南省协同创新中心研究生科技创新基金项目(FCICY201615
FCICY201618)
