加工工艺对鸡汤品质的影响及鸡肉品质的质构分析

Effect of Cooking Condition on Quality of Chicken Soup and Texture Analysis of Chicken Muscle

采用感官评定和营养成分分析相结合的方法研究小火煨制时间、原料种类、加盐量以及加盐的先后顺序对鸡汤品质的影响。结果表明：小火煨制时间为100min,肉鸡和土鸡质量比为1：1;加盐量为2g/100g鸡肉,鸡肉质量与水体积比为100：250（m/V）,起锅后加盐的方式制作的鸡汤感官风味和营养成分较好。质构仪对高压处理鸡肉测定的4个参数：硬度、咀嚼性、黏聚性、弹性与感官评定值之间的相关系数分别为0.995、0.9918、0.671、0.579。分析得知鸡肉嫩度大小可以运用质构仪在TPA模式下以硬度和咀嚼性两个参数来反映,而弹性和黏聚性则不能反映鸡肉的嫩度。

Combinatorial analysis of sensory quality evaluation and nutrition compositions of chicken soup was conducted to investigate the effects of heating time,chicken types,addition amount and sequence of salt on quality of chicken soup.Results showed that moderate cooking for 100 min,1：1 of native chicken and broiler,2 g salt amount in 100 g chicken,and salt addition at the end of cooking could provide better quality of chicken soup and richer nutrition components.The parameters such as hardness,chewiness,cohesiveness and elasticity of chicken treated by high-pressure were investigated through texture analyzer.The correlation coefficients between 4 parameters and sensory quality evaluation were determined to be 0.995,0.9918,0.671 and 0.579,respectively.These results exhibited that tenderness of chicken could be determined using texture analyzer through the reflection of hardness and chewiness in the mode of TPA.