超声波辅助腌制对卤鸡爪出品率和保藏期品质的影响

Effects of Ultrasonic Assisted Curing on the Yield and Quality of Marinated Chicken Feet

研究了不同超声波辅助腌制的功率(60,80,100 W)和时间(30,40,50min)对卤鸡爪出品率和保藏期品质的影响。结果表明:采用80 W,30min的超声波腌制将产品出品率提高了11.84%;而且经适当短时间、低功率的超声波辅助腌制后,卤鸡爪的感官品质得到提高,保存18天后菌落总数降低了5.51×104 cfu/g,TVB-N值降低了5.6mg/kg,亚硝酸盐含量降低了6.7mg/kg,卤鸡爪的组织完整性及其保藏期品质也得以保证。

The effects of various ultrasonic power（60,80,100 W）and time（30,40,50 min）on the yield and quality of marinated chicken feet are studied in this paper.The results show that the yield increases by 11.84% under the conditions of ultrasonic power of 80 W,ultrasonic time of 30 min.And after suitable short time and low-power ultrasonic assisted curing,the sensory quality of marinated chicken feet is improved,the total number of colonies decreases by 5.51×10^4 cfu/g after 18 days＇ storage,and the TVB-N value decreases by 5.6 mg/kg.The nitrate content reduces by 6.7 mg/kg,and the integrity and preservation quality of marinated chicken feet are also guaranteed.