煮制条件对卤鸡肉品质的影响

Effect of cooking conditions on quality of stewed chicken

通过研究90℃和95℃两个温度条件下不同煮制时间对卤鸡肉品质的影响,以期获得卤鸡肉的适宜煮制条件。结果显示,卤煮温度和卤煮时间均显著影响卤鸡腿的品质（p〈0.05）。同温下煮制10~120min,卤鸡腿的出品率、汤pH均大体呈现下降趋势,亮度L＊、黄度b＊、羰基值逐渐增加,红度a＊值无明显变化,卤鸡腿pH、嫩度先增后降;煮制相同时间,两温度的出品率除20min外90℃始终高于95℃,亮度L＊在30min之前90℃显著低于95℃（p〈0.05）,40min开始变化不再显著（p〉0.05）,黄度b＊和红度a＊无显著差异,剪切力除60min和90min外90℃均高于95℃,pH从60min开始90℃高于95℃,羰基含量在60min之后95℃开始明显高于90℃;60min是两温度在卤煮过程中品质差异显著的时间拐点。

The effect of different cooking time at 90℃ and 95℃ on the quality of chicken were studied to obtain the suitable conditions of the cooked chicken. Results showed that the temperatures as well as the type of cooking time had significant effects on the quality of chicken legs（p0.05）. With the increasing of the cooking time（ 10 ~ 120min）, production rate of the chicken legs and pH of the chicken soup generally showed a downward trend,while the value of carbonyl,L＊ and b＊ of the cooked chicken legs increased gradually,but the value of a＊ had no significant diversification,shearing and pH of the chicken increased at first but decreased later at the same temperature. As to yield,90℃ was always higher than 95℃ except for 20min at the same time of coking. L＊ of the cooked chicken legs at 90℃ was significantly below 95℃（p0.05） before 30min,however,that began to change unsignificantly from 40min（p0.05）. The value of a＊ and b＊ had no significant difference.As to shearing,90℃ was higher than 95℃ in addition to 60min and 90min. pH at 90℃ was higher than 95℃from 60min and carbonyl content at 95℃ was higher than 90℃ after 60min. Thus,60min became the time inflection between the two temperatures of the quality of cooked chicken legs.