不同干制方式对鸡肉干品质及风味的影响

Effect of Different Drying Methods on the Quality and Flavor of Chicken Jerky

采用热风干制、真空干制、微波干制3种干制方法制备鸡肉干,比较不同干制方式对鸡肉干感官评价、色泽、剪切力、硬度、咀嚼性、弹性等物理特性以及呈味核苷酸、游离氨基酸、味精当量(EUC)等风味品质的影响。结果表明,热风干制组感官评价综合评分最高,但微波干制组口感评分最高;微波干制组制成的鸡肉干硬度、咀嚼性、剪切力显著低于热风干制组和真空干制组;热风干制制成的鸡肉干其游离氨基酸总量、鲜味或甜味氨基酸和鲜味核苷酸(IMP、AMP、GMP)的含量最高;计算了3种干制方式制得鸡肉干的味精当量值(EUC),其中热风干制组EUC值为24.59 g MSG/100 g,显著高于真空干制组和微波干制组。综合而言,热风干制更适合生产高品质的鸡肉干。

Three drying methods,namely hot air drying,vacuum drying and microwave drying,were used to prepare chicken jerky.The effects of different drying methods on the sensory evaluation,shear,hardness,chewiness,elasticity and other physical properties of chicken jerky,as well as the flavor qualities such as flavoring nucleotides,free amino acids,and the equivalence of monosodium glutamate(EUC)were compared.The results showed that the hot air-dried group had the highest overall sensory evaluation score,but the microwave-dried group had the highest taste score;the hardness,chewiness and shear force of the microwave-dried chicken jerky were significantly lower than those of the hot airdried and vacuum-dried groups;the hot air-dried chicken jerky had the highest content of total free amino acids,fresh or sweet amino acids and fresh nucleotides(IMP,AMP,GMP);The three drying methods were used to calculate the MSG equivalent value(EUC)of chicken jerky,with the hot air drying group having an EUC value of 24.59 g MSG/100 g,which was significantly higher than the vacuum drying and microwave drying groups.Overall,the hot air drying method is more suitable for producing high quality chicken jerky.