摘要
考察了加热对三黄鸡腿肉物理化学特性及微观结构的影响。结果表明:鸡腿肉的蒸煮损失在75～85℃间随温度增加而显著增大;肉的红度a*值不断减小,而在55～75℃间亮度L*和黄度b*值不断增大;pH在75℃时达到最大;硬度随温度升高持续增大,而弹性、咀嚼性则分别在75℃和85℃达到最大值后又显著减小;盐溶性蛋白溶解度随温度升高逐渐减小,胶原蛋白溶解度却逐渐增加;在55～65℃间肌内膜、肌束膜先发生热收缩,肌纤维直径减小,肌纤维间隙增大,在65～75℃间肌纤维间隙内出现明显的"颗粒化"现象,而后随温度的升高肌纤维间隙逐渐减小,肌纤维直径逐渐增大,相邻肌纤维彼此排列紧实、致密,剪切力显著增大。以上结果表明,温度在75℃左右对鸡腿肉的各种特性影响最为显著。
The effects of thermal treatment on physiochemical properties and microstructure of tender chicken thigh were investigated.The results demonstrated that the greatest increment in cooking loss was observed between 75℃ and 85℃.With increasing temperature,the redness a＊ value decreased continuously,while the value of L＊ and b＊ increased continuously between 55～75℃.pH reached its maximum at 75℃.The hardness of chicken thigh increased steadily,springiness and chewiness reached a maximum at 75℃ and 85℃,respectively,followed by a significantly decrease with temperature increasing.The solubility of salt-soluble protein decreased with temperature increasing while the solubility of heat-soluble collagen increased.SEM micrographs showed that from 55℃ to 65℃,thermal shrinkage of endomysium and perimysium occurred originally,muscle fiber diameter decreased and the gap between muscle fibers widened,followed by a obvious phenomenon of granulation at 65℃.After that,fiber diameter gradually increased and the gap narrowed,adjacent muscle fiber arrangement became more compact and firm,the shear force increased markedly.The above results indicated that the temperature around 75℃ had the most significant influence on characteristics of chicken thigh.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第5期108-112,共5页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(nyhyzx07-038)
关键词
三黄鸡
鸡腿肉
质构
微观结构
特性
tender chicken
chicken thigh
texture
microstructure
property
