不同杀菌条件对软包装肉鸡鸡翅感官品质的影响

Effect of Different Sterilization Conditions on Organoleptic Quality of Retort Pouch Packed Broiler Chicken Wings

对比分析了相同杀菌值F=6 min下,不同杀菌温度(115、121、127℃)对软包装肉鸡鸡翅品质及感官的影响。试验结果表明,相同的环境升温时间6 min,达到相同的杀菌值F=6 min时,115、121、127℃的恒温时间分别为35、15、11 min,降温时间分别为12.5、13.5、15.5 min。杀菌温度对鸡翅色泽、质构TPA、剪切力的影响显著(P<0.05);杀菌温度越高,L*、b*值越大,而a*越小;不同杀菌温度处理后鸡翅的TPA与剪切力的变化具有协同性,127℃处理后的鸡翅剪切力值及硬度、弹性、咀嚼性等指标值最大。感官分析比较得出,不同杀菌温度处理后的鸡翅之间气味和滋味差异不大,而高温短时鸡翅外观更好,咀嚼性、弹性更高,总体口感更佳。因此,鸡翅的高温短时杀菌,不仅效率高,且色泽好,剪切力高,对鸡翅品质破坏小。

Quality, sensory evaluation of retort pouch packed broiler chicken wings sterilized to a common lethality value of 6min at three different temperatures （ 115,121,127℃ ） were studied. The results showed that the process time was 35, 15, llmin, and the environmental cooling time was 12.5, 13.5, 15.5min at 115, 121 and 127℃ respectively when a common lethality value reached 6min at the same environmental heating time of 6min. The color, TPA and shear force value had significant change at different sterilization temperatures （P 〈 0.05）. The L＊ , b＊ val- ue increased, whereas the a＊ value decreased with the increase of sterilization temperature. TPA parameters and shear force value, the change of which had synergistic effect, had the maximum value after the sterilization at 127~C. The result of sensory evaluation showed that the chicken wings had no significant change in flavor and taste at different sterilization temperatures, while the high-temperature short-time sterilization （HTST） had better color, higher chewiness, springiness and overall acceptance. It is concluded that the HTST of chicken wings has higher efficiency, better color and higher shear force, and can efficiently maintain the original quality.