加工工艺对白切鸡品质及微生物状况的影响

Effect of Processing Conditions on Quality and Microbial Population of Soft-Boiled Chicken

为探究加工工艺对白切鸡品质的影响,本研究采用在95℃卤水中浸煮18、20、22 min和冰水冷浸8、15 min的工艺组合加工白切鸡,测定产品得率、保水性、p H值、色泽、质构特性和微观结构等品质指标及其在室温放置2 h后的菌落总数。结果表明,相同冷却条件下,随着浸煮时间的延长,白切鸡的产品得率显著降低,鸡肉的保水性显著提升(P<0.05),肌纤维间隙变小,室温条件贮藏2 h后菌落总数显著减少(P<0.05)。冰水冷浸15 min组白切鸡质构特性显著优于冷浸8 min组(P<0.05)。感官评价结果显示:浸煮18 min组白切鸡的口感、风味得分显著低于其他处理组(P<0.05);冷浸时间对口感的影响最为显著(P<0.05);通过浸煮20 min、冰水冷浸15 min得到的白切鸡感官评分最高,结合质构特性得分,推荐为较优的加工方式。本研究为进一步探索白切鸡的标准化和工业化生产提供了一定的理论支持和参考。

In order to investigate the effect of processing parameters on the quality of soft-boiled chicken（SBC）,three different soaking times（18, 20 and 22 min） in hot marinade at 95 ℃ and two different cold dipping times（8 and 15 min） were chosen, and totally six different combinations were designed to produce SBC. SBC was cooked at 25 ℃ for 2 h. The cooking yield, water-holding capacity, pH, color, texture profile analysis, microstructure and sensory properties were determined and aerobic plate count（APC） was measured after storage at ambient temperature for 2 h. Results showed that in the case of fixed cold dipping time, cooking yield decreased significantly while water-holding capacity increased significantly（P〈0.05）; the gaps between muscle fibers became smaller and APC decreased significantly（P〈0.05） with the increase of hot soaking time. The texture properties of SBC with 15 min cold dipping were significantly better than those of SBC dipped for 8 min（P〈0.05）. Sensory evaluation showed that the taste and flavor scores of SBC with 18 min soaking were significantly lower than those of other treatments（P〈0.05）, and different cold dipping time had a significant influence on taste scores（P〈0.05）. In conclusion, 20 min soaking in marinade at 95 ℃ followed by 15 min cold dipping in ice water gave preferable SBC with the highest sensory score. The results of this study provide a theoretical support and information for further exploration of standardized industrial production of SBC.