注射-滚揉工艺对鸡腿制品品质的影响

Effect of injection-tumbling process on the quality of chicken legs' products

各种机械处理会影响肉制品的品质,其中注射和滚揉是鸡腿制品加工过程中两个最重要的机械处理方式。实验以出品率、保水性、嫩度、质构为评价指标,研究鸡腿重量、注射率、滚揉时间对鸡腿制品品质的影响。结果表明,加工鸡腿过程中可以通过调节鸡腿重量、注射率、滚揉时间来提高产品出品率,并确保产品适宜的保水性和嫩度。当注射率较低时,以15%±2%的注射率为例,滚揉时间在0～4h内对鸡腿制品的滚揉出品率和产品出品率影响显著,鸡腿重量也有影响;当注射率较高时,以25%±2%的注射率为例,滚揉时间和鸡腿重量对鸡腿品质影响不显著。

Quality of meat products was affected by tumbling were two important methods for products of a variety of mechanical processing. And injection and chicken legs. The relationship among weight of chicken legs, injection rate, tumbling time and quality of chicken leg products by index of production rate ,water holding capacity,tenderness,texture,etc, were studied. The results showed that., higher yield, proper water holding capacity and tenderness could be could be made by regulating leg weight,injection rate and tumbling time. When the injection rate was low,taking 15%±2% of the injection rate as an example,yield of tumbling and product were significantly influenced by tumbling time during ON4h. When the injection rate was high,taking the injection rate 25%±2% as an example,kneading time and chicken weight had no significant effect on quality of chicken legs.