肉鸡烤翅热杀菌过程的热穿透特性及品质动力学

Heat Penetration Characteristics and Quality Kinetics of Roasted Broiler Chicken Wings During Heat Sterilization

研究了不同含水率（w=30%~40%）肉鸡烤翅在热杀菌过程中（杀菌值F=0~5 min）的热穿透特性、品质变化规律及其动力学.结果表明：随着含水率的降低,罐头冷点加热速率系数fh、冷却速率系数fc、加热滞后因子jh、冷却滞后因子jc均降低;相同升温时间及保温时间下,含水率低的烤翅样品积累的F值更大;F值对烤翅的水分活度aw无显著影响（P〉0.05）;烤翅的硫代巴比妥酸（TBA）值变化遵循零级动力学方程,其变化速率k随含水率降低而增大;低强度的热杀菌有利于改善肉鸡烤翅的剪切力、硬度及咀嚼性,其下降曲线均遵循一级动力学方程,且受热杀菌破坏的速率均随着含水率的降低而减小.

This paper deals with the heat penetration characteristics,quality change and quality kinetics of roasted broiler chicken wings with different moisture contents（ w = 30% ~ 40%） sterilized at different lethality values（ F =0 ~ 5min）. The results indicate that（ 1） the heating and cooling rate indexes（ fhand fc） as well as the heating and cooling lag factors（ jhand jc） both decrease with the decrease of moisture content;（ 2） samples with lower moisture content may reach a higher lethality value at the same heating and holding time;（ 3） F value has no obvious effect on the water activity aw（ P〉0. 05）;（ 4） the curves of TBA value obey the zero-order kinetic equation and the corresponding reaction rate k increases with the decrease of moisture content;（ 5） sterilization with low lethality value helps to improve the shear force,hardness and chewiness of roasted broiler chicken wings,and the corresponding decreasing curves all obey the first-order kinetic equation; and（ 6） the damage rates of shear force,hardness and chewiness all decrease with the decrease of moisture content.