摘要
以预油炸后的鸡米花为研究对象,探究-18℃冻藏0~60 d对预油炸鸡米花脂肪氧化、色泽、脆性以及感官品质的影响,确定预油炸鸡米花最佳冻藏时间,通过测定鸡米花内芯肉过氧化物值(POV)、硫代巴比妥酸值(TBARS)和外壳酸价判断脂肪氧化程度,同时测定鸡米花外壳脆性、颜色和进行感官评定。结果表明:随着冻藏时间的延长,鸡米花内芯肉的POV、TBARS和外壳酸价均显著增加(P<0.05);外壳亮度值和红度值显著上升,且在冻藏40 d后亮度值增加速率显著增大(P<0.05);而外壳脆性在冻藏30 d后显著降低(P<0.05)。预油炸鸡米花经微波复热后感官评定结果表明冻藏40 d后的外壳脆性显著降低,同时内芯肉酸败味显著增大。综合分析得出结论:预油炸鸡米花在-18℃冻藏40 d内食用品质最佳。
The effects of frozen storage time on the lipid oxidation,colour,crispness and sensorial characteristics of pre-fried popcorn chicken stored at-18 ℃ from 0 to 60 days were investigated in this study in order to determine the optimal storage time.The lipid oxidation was evaluated by the peroxide value（POV）,thiobarbituric acid-reactive substances（TBARS）and acid value of popcorn chicken.Results showed that the POV,TBARS and acid value of popcorn chicken inner meat increased during storage at-18 ℃（P〈0.05）.The lightness and redness of crust increased during 40 d storage and the crispness decreased after stored for 40 d（P〈0.05）.According to the sensorial evaluation,the crust crispness of microwave-heated popcorn chicken decreased and rancid flavor of inner meat increased significantly after 40 d（P 〈0.05）.It was concluded that the pre-fried popcorn chicken stored at-18 ℃ within 40 d has a best quality characteristic.
出处
《食品研究与开发》
CAS
北大核心
2017年第14期183-187,共5页
Food Research and Development
基金
黑龙江省应用技术研究与开发重点计划(GA15B302)
关键词
预油炸鸡米花
冻藏
脂质氧化
脆性
pre-fried popcorn chicken
frozen storage
lipid oxidation
crispness
