摘要
以鸡肫腌制品中游离氨基酸含量、食盐含量和水分含量为主要指标,探讨采用超声波腌制对鸡肫腌制效果的影响,同时优化其腌制工艺条件.结果表明:超声处理可缩短腌制时长,一定程度上可提高腌制鸡肫的保水力,增大游离氨基酸含量.且鸡肫超声腌制的最佳工艺参数为腌制盐液浓度14%、超声波功率160 W、腌制温度35℃、腌制时间120 min;在此条件下,测得鸡肫中的食盐含量为6.23%,游离氨基酸含量为172.57 mg/100g,水分含量为75.69%,综合评分达89.76.
Taking free amino acid content, salt content and moisture content as main index, effects of ul-trasonic treatment on pickling chicken gizzards were investigated, and optimal conditions of pickling process were explored in this paper. The results showed that ultrasonic treatment could shorten curing time,improve water holding capacity and increase the free amino acid content. The optimum parameters for pickled chicken gizzard is pickled salt solution concentration 14%, ultrasonic power 160W, at 35℃for 120min;under this condi-tion, the measured salt content in chicken gizzard was 6.23%, the content of free amino acid 172.57mg/100g, moisture content 75.69%, and the comprehensive score reached 89.76.
出处
《韩山师范学院学报》
2016年第3期72-77,共6页
Journal of Hanshan Normal University
基金
国家星火计划项目(项目编号:2015GA780014)
广东省普通高校工程技术开发中心项目(项目编号:GCZX-A1415)
关键词
鸡肫
超声波
腌制
效果
chicken gizzard
ultrasound treatment
pickled
effects
