卤煮鸡肉质构测定条件的研究

Study on test conditions of texture profile analysis of stewed chicken

采用TA-XT2i质构仪,通过比较样品摆放方向、测前速度、测试速度、测后速度、压缩比及样品厚度等因素对TPA特征参数的影响,探讨卤煮鸡肉质构特性的测定条件,以期获得最佳测定条件。结果表明:卤煮鸡肉肌纤维方向呈水平摆放时TPA测定的硬度值显著大于竖直摆放的硬度值;随着测前速度、测试速度的增加,回复性无明显变化,其余特征参数均先增大后减小;测后速度对测定结果无显著影响;随着压缩比的增大,硬度、胶着性和咀嚼性呈总体上升趋势,弹性呈下降趋势;随着样品厚度的增加,各特征参数值均显著降低。最终确定在此工艺基础上卤煮鸡肉质构最佳测定条件为:肌纤维呈水平方向、测前速度2.0mm/s、测试速度1.5mm/s、测后速度1.0mm/s、压缩比70%、样品厚度1.0cm。

In order to obtain the optimum test condition of TPA of stewed chicken,the effects of the way of samples placed,pre-test speed,test speed,post-test speed,compression ratio and the thickness of samples on TPA parameters were studied. The results showed that：when the compression along the perpendicular fiber direction, the hardness was significantly bigger than that along the fiber direction. With the increasing of the pre-test speed or test speed, hardness,springiness ,cohesiveness ,gumminess and chewiness all increased firstly and then decreased. Post-test speed had no significant effects on all the TPA parameters. With the compression ratio increasing,hardness,gumminess and chewiness increased,but the springiness decreased. All the parameters decreased with thickness increasing. The optimum test condition of TPA of stewed chicken was as that：the way of sample fiber placed in horizontal direction, pre-test speed 2.0mm/s,test speed 1.5mm/s, posttest speed 1.0mm/s,compression ratio 70%,and the thickness of samples 1.0cm.