微波预油炸鸡胸肉块工艺条件的优化

Optimization of mcrowave pre- fried conditioning of chicken breast

以鸡胸肉为原料,研究微波预油炸调理鸡胸肉制品的加工工艺。分别采用低火力(160 W)、中火力(480 W)、高火力(800 W)加热鸡胸肉0、15、30、45、60、75、90 s,采用质构分析仪测试法(TPA)和聚丙烯酰胺凝胶电泳(SDSPAGE)分析复热后肌浆蛋白和肌原纤维蛋白的变化情况。结果表明,随着微波加热火力和时间的增加,肌浆蛋白变性程度越来越迅速,鸡块的肌原蛋白发生了一定程度的降解,肌原纤维蛋白的热稳定性高于肌浆蛋白,经含水量和脆性分析,推荐采用中火力(480 W)加热45 s的组合,中心温度能够达到75℃,为最优的复热条件,此时产品的弹性和粘聚性达到最大值。

As raw materials,chicken breast is to research the processes and key technologies of microwave prefried conditioning chicken products.The change in sarcoplasmic protein and myofibrillar protein were evaluated with different microwave intensity and different re- heated microwave in chicken breast： low fire（ 160 W）,medium fire（ 480 W）,high fire（ 800 W）,and heating time： 0、15、30、45、60、75、90 s,at the same time,the TPA and SDS-PAGE analysis of the changes of the sarcoplasmic and myofibrillar proteins were studied. The results showed that with increase of heating power and time,the denaturation degree of sarcoplasmic protein increased significantly,myofibrillar proteins of chicken breast were degraded,the thermal stability of myofibrillar protein was higher than that of sarcoplasmic protein. Combing crispness with water content,the optimum reheating condition was 45 s at medium fire（ 480 W）,for the time being,the flexibility and cohesiveness of products were up to the maximum and sensory acceptability was the highest.