肉鸡翅根烘烤过程中品质变化

Study on quality changes of broiler chicken wing roots during drying and roasting

为研究肉鸡翅根烘烤过程中品质变化,测定分析了优化工艺条件下样品在热风干燥(90℃)和高温烤制(170℃)过程中水分活度aw、色泽、质构特性和硫代巴比妥酸(TBA)值变化,并对比分析了烤翅成品(REP)与市售产品(SH1、SH2)的品质特性。结果表明:肉鸡翅根烘烤过程aw下降9.3%,与干燥阶段相比,烤制阶段aw下降速率较大;烘烤过程中,色泽L*、a*、b*均呈现先上升后下降的趋势;硬度、咀嚼性及剪切力均逐渐上升,干燥阶段是脱水和质构强化的主要阶段;TBA值逐渐增大,且干燥阶段积累的TBA值是烤制阶段的3.92倍;对比市售产品发现,REP的水分含量、盐度、色泽亮度L*和红度a*及质构指标硬度、咀嚼性和剪切力均落在市售产品范围内,且TBA值最低;感官评价表明,REP及SH1具有最佳口感和较高的可接受性,30%左右的水分含量是较为合适的干燥度,该水分下的烤翅产品外观良好、烤香浓郁,且富有嚼劲。

In this study, broiler chicken wing roots were used as material to study their quality changes during drying and roasting. Water activity （aw） , color, texture property and TBA value of samples produced under optimum conditions were measured during hot-air drying （90℃） and roasting （170℃） at high temperature. Qualities of roast- ed chicken wings product （REP） and market products （SH1, SH2） were compared and analyzed. The results showed that aw of chicken wings decreased by 9.3% during the whole process and the decline rate at roasting stage was larger than that at drying stage. During drying and roasting, L＊ , a ＊ and b ＊ of samples increased and then fell. As the moisture content decreased, hardness, chewiness and shear force of chicken wings raised. Hot-air drying stage was the main process of dehydration and texture enhancement. Because of lipid oxidation, the TBA value increased. The accumulation amount of TBA value at drying stage was 3.92 times more than that during roasting. By comparison, moisture content, NaC1 content, L＊ , a＊ and texture properties of REP were within the range of market products, while the TBA value was the lowest. The result of sensory evaluation showed that REP and SHI had the best overall taste and high acceptance. So the suitable moisture content of roasted chicken wings should be over 30%.