白切鸡食用品质评定方法研究

Standardization for testing the edible quality of soft-boiled chicken

目的建立一套客观评定白切鸡产品食用品质的标准方法。方法以色差法、剪切力法、离心和压榨损失法以及主观评分法测定样品的色泽、嫩度、保水性和感官评定。结果取样位置、样品尺寸和测定条件的变化对白切鸡的食用品质评定具有显著影响。最终选取鸡胸肉进行颜色评价、选取背部进行pH值评定、将鸡胸肉切成尺寸为1 cm×1 cm×4 cm的体积进行嫩度评定、转速为5000 g/min和加压条件为35 kg/5 min进行保水性评定,在上述条件下变异系数最小,结果最为稳定;白切鸡的感官特征复杂而多变,任何单一描述词都无法对其准确描述。结论成功构建出白切鸡感官评定判定方法,可为传统白切鸡的生产现代化改造提供技术支撑。

Objective To establish a set of standard methods for the objective evaluation of the quality of soft-boiled chicken.Methods The chromatic aberration,shear force,centrifugal losses and subjective scoring were respectively used to evaluate the color,tenderness,water-holding capacity and sensory evaluation for soft-boiled chicken.Results The changes of sampling location,sample size and measurement conditions had significant influences on the evaluation of edible quality of soft-boiled chicken.Finally,breast meat was selected for color evaluation and back was selected for pH evaluation.The tenderness of the chicken breast was assessed by cutting it into a size of 1 cm×1 cm×4 cm.The lowest coefficient of variation and most stable result were observed in the samples treated with 5000 g/min to evaluate the centrifuge loss and 35 kg for 5 min to evaluate the pressure loss.Under the above conditions,the coefficient of variation was the least and the result was the most stable.The sensory characteristics of soft-boiled chicken were so complex and variable that no single description could accurately describe it.Conclusion This study successfully established an evaluation system of the sensorial characteristics of soft-boiled chicken,which provided references for modernizations of traditional soft-boiled chicken.