响应面法优化中式炖煮专用鸡肉原料的处理工艺

Optimization of Processing Conditions for Chicken Carcass to Be Used as Ingredient of Chinese Stewed Chicken by Response Surface Methodology

为研发一款适合炖煮烹饪的专用黄羽鸡肉原料,既能提升炖煮后鸡肉的口感,又能改善包装后黄羽肉鸡的外观,采用低温热处理和真空贴体包装技术等一系列处理工艺,以黄羽肉鸡为研究对象,以咀嚼性为衡量指标,探讨加热温度、保温时间和排酸时间等因素对鸡肉口感的影响。结果表明:在单因素试验基础上,用响应面法进一步优化,确定最终工艺优化参数为加热温度55℃、保温时间20min、排酸时间2h,此条件下咀嚼性增加率为48.89%,与预测值接近;通过扫描电镜观察对照组和处理组鸡肉的肌纤维,发现贮藏48h的处理组鸡肉超微结构仍与刚宰杀的热鲜鸡相似,可极大程度保护鸡肉原有的组织结构。

In order to develop a special raw material of yellow-feather chicken suitable for stewing, which can not only improve the taste of stewed chicken, but also improve the appearance of packaged yellow-feather broiler, a series of processing procedures such as low-temperature heat treatment and vacuum laminating packaging were adopted. The effects of heating temperature, heating time and chilling time on the chewiness of chicken meat were studied. These three variables were optimized using combination of one-factor-at-a-time method and response surface methodology. The optimum conditions were determined as follows: heating temperature 55 ℃, heating time 20 min, and chilling time 2 h. Under these conditions, the percentage increment of chewiness was 48.89%, which was consistent with the predicted value. The ultrastructure of the treated chicken stored for 48 hours was still similar to that of fresh chicken by scanning electronic microscopy, which proves that these treatments can greatly maintain the structural integrity of chicken meat during storage.