基于感官评价结合理化指标分析低温慢煮过程中鸡胸肉品质变化

Analysis of the Changes of Chicken Breast Quality During the Process of Low Temperature and Slow Cooking Based on Sensory Evaluation and Physicochemical Indexes

以鸡胸肉为原料,通过单因素与正交试验探讨低温慢煮鸡胸肉品质的影响因素,以感官评分、质构、色差、烹饪出品率和成品含水量为指标分析,综合考虑4个因素对低温慢煮鸡胸肉品质的影响。结果表明:低温慢煮鸡胸肉的最佳烹制工艺为鸡胸肉肉条长度4cm,慢煮温度60℃,慢煮时间30min,煎制时间2.5min。所得低温慢煮鸡胸肉口感嫩滑,风味突出,形态平整,具有良好的感官体验。

Taking chicken breast as the raw material,the influencing factors of low-temperature slow-cooked chicken breast quality are studied by single factor test and orthogonal test.The sensory score,texture,color difference,cooking yield and water content of finished product are used as the indexes,the influence of four factors on low-temperature slow-cooked chicken breast quality is comprehensively considered.The results show that the best cooking technology for low-temperature slow-cooked chicken breast is the length of chicken breast strips of 4 cm,the slow cooking temperature of 60℃,the slow cooking time of 30 min,and the frying time of 2.5 min.The low-temperature slow-cooked chicken breast obtained by the best technology is tender and smooth in taste,outstanding in flavor,smooth in shape and good in sensory experience.