鸡肉丸加工工艺对其品质的影响

Effect of processing technology on the quality of chicken meatball

试验旨在确定鸡肉丸最优品质的配方和工艺。以鸡胸脯肉为原料,采用单因素和正交实验研究鸡脂肪、复合磷酸盐、腌制时间、加热温度对鸡肉丸品质(包括产品的色泽、味道、口感以及坚实度等)的影响。实验结果表明:复合磷酸盐添加量对鸡肉丸的颜色影响最大;当复合磷酸盐的添加量为0.5%时,鸡肉丸保水性最佳;鸡肉丸最优品质的配方和工艺为:鸡脂肪添加量15%,复合磷酸盐添加量0.5%,腌制时间10h,加热温度85℃,此条件下制得的鸡肉丸外表光滑,白黄色,具有良好的弹性,水煮后用手捏不会轻易破裂,且手松开后能够迅速恢复,具有鸡肉特有的风味,同时没有比较明显的香精味,速冻后切开鸡肉丸体其剖面比较平整,没有明显的冰晶状物。

The optimum quality formula and technology ot chicken meatball were Oetermmed. The chicken breast was taken as the raw material, the single factor and orthogonal experiment were adopted, and the effects of chicken fat, compound phosphate, curing time and heating temperature on the quality of chicken meatball （ including the color, taste, mouth feel, firmness and so on） were studied. The results showed that the addition amount of compound phosphate had the maximum effect on the color of chicken meatball. When the addition amount of compound phosphate was 0. 5% , the water retention of chicken meatball was the best. The optimum quality formula and technology of chicken meatball were the addition amount of chicken fat 15%, the addition amount of compound phosphate 0.5%, curing time 10h and heating temperature 85℃. The chicken meatball was made in this condition, the appearance was smooth and white -yellow, and it had good elasticity. It would not rupture easily when pinched by hand after water boiling, and after hand loose it could recover rapidly, and it had peculiar flavor of chicken meat, meanwhile, it had no relatively obvious essence flavor. The profile of chicken meatball was leveling after quick -frozen and cutting, and it had no obvious ice crystal expressing emotion.