摘要
对白切鸡微波杀菌后的质构特性进行了感官评定和机械测定,发现其硬度、弹性、粘聚性、恢复性的感官评定值和机械测定值均呈线性相关,且相关极显著,而咀嚼性不显著。根据质构测定的结果,确定了微波杀菌后对白切鸡质构保存较好的杀菌工艺为:白切鸡重量800±20g(每次1只),微波频率2450MHz,微波功率670W,微波时间7min。
The sensory evaluation and instrumental measurement was used to evaluate the texture of Baiqie chicken, The result showed the relationships between the sensory evaluation and instrumental measurement on hardness, spring, cohesiveness and reversion were correlated well, but the chewiness was not, The best technology of microwave treatment was. Baiqie chicken wet 800 ± 20g, microwave frequency 2450MHz, microwave power 670W, microwave time 7min.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第3期138-140,共3页
Science and Technology of Food Industry
基金
农业部项目(nyzx07-038)
广东省科技攻关重大专项(2007A020400006)
关键词
白切鸡
微波处理
质构
Baiqie chicken
microwave treatment
texture
