冻藏及原料肉品种对不同包装扒鸡口感品质关键指标的影响

Effect of frozen and species of raw chicken on the taste quality of Dezhou Braised Chicken in different packaging

为研究鸡肉原料差异对不同包装(充气包装、真空包装)扒鸡口感品质的影响,实验选用经不同处理(冰鲜、冷冻)的不同品种(普通肉鸡、鉴别雏)原料鸡肉所制得的扒鸡,对每种产品的口感品质对比分析。结果表明:充气包装组扒鸡,以冰鲜鸡(普通肉鸡、鉴别雏)为原料的剪切力值分别为28.21、27.37 N,显著(P<0.05)高于冻鸡,但冰鲜鸡与冻鸡的保水性差异不显著(P>0.05),以鉴别雏为原料的扒鸡剪切力、保水性普遍高于普通肉鸡;真空包装组扒鸡,2种鸡种的剪切力值均为冰鲜鸡高于冻鸡,同时,以冻鉴别雏为原料的剪切力及保水性高于冻普通肉鸡,保水性结果均为鉴别雏高于普通肉鸡。综合而言,冰鲜鸡(普通肉鸡和鉴别雏)更适合充气包装,鉴别雏的冻鸡更适合真空包装。

Dezhou Braised Chicken having the reputation of＂Top 1 Braised Chicken in China＂due to its attractive appearance,taste and flavor. This paper reports the taste quality of Dezhou Braised Chicken affected by factors including different packaging（ modified atmosphere vs vacuum packaging）,different raw chicken（ ordinary vs Jianbie chicken） and different processing methods（ chilled vs frozen）. The taste quality was judged by shear force,water holding capacity and moisture content. The results indicated that the sheer forces of chilled ordinary and Jianbie chickens treated with modified atmosphere packaging（ MAP） were 28. 21 and 27. 37,respectively,which are significantly（ P 0.05） higher than that of frozen chicken. However,the water holding capacity between chilled and frozen chickens was similar. The sheer force and water holding capacity of Jianbie chick was generally higher than that of normal chicken.With vacuum packaging（ VP）,the sheer force of chilled poultry was higher than that of frozen chicken. The sheer force and water holding capacity of frozen Jianbie chick were higher than that of frozen normal chicken. The water holding capacity of Jianbie chick was higher than that of normal chicken. In summary,MAP was more suitable for chilled poultry.In contrast,VP frozen was more suitable for Jianbie chick.