真空滚揉—超高压制备调理鸡胸肉的工艺优化

Optimization of vacuum tumbling combined ultra high-pressure treatment preparation of conditioned chicken breast

以保水率和蒸煮损失率为评价指标,分别采用正交试验和响应面分析法优化低磷保水剂配比和真空滚揉—超高压制备调理鸡胸肉工艺条件,并对处理后的调理鸡胸肉的质构指标进行测定。研究结果表明,最佳低磷保水剂配比为焦磷酸钠0.2%、淀粉7.0%、碳酸氢钠1.5%,最佳真空滚揉—超高压制备工艺条件为真空滚揉时间31 min、超高压处理时间10 min、压力190 MPa,经处理后调理鸡胸肉的平均保水率为13.69%,并且具有较好的质构品质。通过复合低磷保水剂及真空滚揉结合超高压技术能够改善调理鸡胸肉制品保水性和品质。

Water retention rate and cooking loss rate were used as the evaluation index.To optimize the proportion of low phosphorus water retaining agent and the technological conditions of conditioning chicken breast prepared by vacuum tumble-ultra-high pressure,orthogonal test and response surface analysis were used respectively,and the texture indexes of the treated chicken breast were measured.The results showed that the optimal low-phosphorus water-retaining agent were formulated as follows:sodium pyrophosphate 0.2%,starch 7.0%,and sodium bicarbonate 1.5%.The optimized conditions of vacuum rolling ultra high-pressure process were ultra-high pressure processing for 10 min with,pressure 190 MPa after a vacuum tumble for 31 min.The average water retention rate of the treated chicken breast meat was detected as 13.69%,and it had good texture quality.The combination of low-phosphorus water-retaining agent and vacuum tumble ultra-high pressure technology could be improved the water retention rate and quality of conditioned chicken breast.