不同加工工艺对微波鸡肉串品质的影响

Impact of Different Processing Techniques on Quality of Microwavable Chicken Strings

围绕肉串加工的3种不同工艺,即未经预处理用微波直接烹饪、经过预油炸处理用微波二次烹饪和油炸全熟用微波复热,考察产品的质构、色泽、失水率和可接受性。结果表明:油炸过程影响质构效果显著,使色泽加深,失水率增加,产率下降,有助于风味的形成并提高了产品的可接受性;而微波工艺对质构、红度影响显著,增加高水分含量产品的失水率,使产品的可接受性变差。预油炸工艺路线可使生鸡肉串微波失水率降低44.17%～53.42%,与深度油炸相比肉品得率提高21.04%,使鸡肉串在微波加热后保持新鲜的感官特征。

The quality of chicken strings including texture, color, water loss ratio and sensory acceptability is evaluated according to three different processing techniques： microwave cooking, microwavable pre-fried cooking, and deep-fried technique with microwave reheating. The results suggested that frying had a significant effect on the texture of the product, deepened the color, increased water loss ratio, and decreased the productivity. The frying also contributed to the changes of aroma profile and enhanced the sensory acceptability. While the results showed that microwave processing obviously affected the texture and redness of the products, increased the water loss ratio of the products with high moisture content, and lead to dissatisfaction with the sensory acceptability. Our results indicated that the pre-fried processing decreased the water loss ratio of the sample by 44.17 %-53.42 % in the microwave processing, while the productivity increased up to 21.04 % compared with the deep-fried products. In general, chicken strings are kept in attractive quality by the combination of pre-fried process and second cooking by microwave.