不同加工工艺对预调理乳鸽感官品质及理化特性的影响

Effect of Different Processing Technologies on Sensory Quality and Physicochemical Properties of Pre-Prepared Squab

该研究以新鲜乳鸽为原材料,经过腌制、低温风干、强化高温成熟、预煮、烤制等加工处理制作预调理乳鸽产品。研究了风干时间、强化高温成熟时间、预煮时间、烤制时间等条件对乳鸽产品感官品质的影响,通过正交试验优化乳鸽产品加工工艺,并分析不同加工工艺对产品品质及理化指标的影响。结果表明,4种加工工艺在乳鸽加工过程中均对产品感官品质有显著影响,且强化高温成熟对于乳鸽的感官品质有重要贡献。乳鸽产品游离氨基酸总量受强化成熟温度影响显著,强化高温处理后的样品游离氨基酸总量显著高于对照组(P<0.05),且主要鲜味氨基酸和人体必需氨基酸也显著高于对照组(P<0.05)。通过正交试验优化后发现,当低温风干时间为12 h,强化高温成熟时间为0.5 h,预煮时间为15 min,烤制时间为25 min时,加工的乳鸽感官品质相对较好,肉质细嫩多汁,五香味浓郁且表皮有光泽,色泽饱满红亮,表皮口感酥脆,鲜香可口,回味悠长,感官评分最高。

In this study,fresh squabs are used as the raw materials to make pre-prepared squab products through processing treatments such as marination,low-temperature air-drying,intensified high-temperature ripening,pre-cooking and roasting.The effects of air-drying time,intensified high-temperature ripening time,pre-cooking time and roasting time on the sensory quality of squab are studied,the processing technology of squab products is optimized by orthogonal test,and the effects of different processing technologies on the quality and physicochemical indexes of the products are analyzed.The results show that the four processing technologies all have significant effects on the sensory quality of products during the processing of squab,and intensified high-temperature ripening has an important contribution to the sensory quality of squab.The total amount of free amino acids of squab products is significantly influenced by the intensified ripening temperature,the total amount of free amino acids of the samples treated with intensified high temperature is significantly higher than that of the control group(P<0.05),and the content of main umami amino acids and human essential amino acids is also significantly higher than that of the control group(P<0.05).After optimization by orthogonal test,it is found that the sensory quality of the processed squab is relatively good when the low-temperature air-drying time is 12 h,the intensified high-temperature ripening time is 0.5 h,the pre-cooking time is 15 min and the roasting time is 20 min.The meat is tender and juicy,the aroma of five spices is strong,the skin is shiny,the color is full and bright red,the skin is crisp,the taste is delicious,the aftertaste is long,and the sensory score is the highest.