热处理对鸡胸肉剪切力与蒸煮损失的影响

Effect of pretreatment conditions on Warner-Bratzler shear force and cooking loss of chicken breast

为建立统一、规范的鸡胸肉剪切力的测定方法,本试验研究了不同的预处理（加热中心温度、水浴温度、保温时间、冷却温度）方法对鸡胸肉剪切力值和蒸煮损失的影响。结果显示：不同的加热中心温度（65℃、70℃、75℃、80℃）、水浴温度（70℃、75℃、80℃）、保温时间（0 min、5 min、10 min）和冷却温度（0~4℃、25℃）对鸡胸肉剪切力值和蒸煮损失均有显著影响（P〈0.05）,两者均随中心温度和水浴温度的升高、保温时间的延长而增加。当水浴温度为75℃、中心温度为70℃,保温时间5 min以内,肉样的剪切力值处在一个最稳定的状态,剪切力的变异系数相对较小；冷却至0~4℃的肉样其剪切力值和蒸煮损失较小,且剪切力的变异系数也较小。因此,鸡胸肉剪切力测定的推荐预处理条件为：水浴温度75℃,加热中心温度70℃,立即取出用流水冷却至室温,放至0~4℃冷库中过夜。

The effects of different sample pretreating conditions, including internal temperatures （ 65 ℃, 70 ℃, 75 ℃, 80 ℃）, water-bath temperatures（70 ℃, 75 ℃, 80 ℃）, holding time（0 min, 5 min, 10 min） and chilling tem-peratures（0-4 ℃,25 ℃）, on Warner-Bratzler shear force（WBSF） and cooking loss of chicken breast were studied. The breast WBSF and cooking loss increased with the increase of internal temperature and water-bath temperature and the exten-sion of holding time. Under the condition of water-bath temperature at 75 ℃ and internal temperature at 70 ℃, WBSF was kept stable with the smallest variation coefficient. Breast samples chilled to a temperature between 0 ℃ and 4 ℃ showed the small value of WBSF and reduced cooking loss. In conclusion, the optimal conditions for chicken WBSF measuring were heating in a 75 ℃ water bath to an internal temperature of 70 ℃ and storage at 0-4 ℃ overnight.