静置时间对鸡肉糜凝胶性质的影响

Effect of Resting Time on Gel Properties of the Chicken Minced Meat Gel

以鸡胸肉为原料,充分剪切后的鸡肉糜于4℃条件下静置不同时间(0~48 h),分析鸡肉糜触变性和流变特性,探究静置时间对鸡肉糜凝胶性质的影响。结果显示:鸡肉糜具有假塑性、触变性及弱凝胶性质(G'>G"),且鸡肉糜黏度、触变性及弹性(G')和黏性(G")随着静置时间延长而逐渐增加;随着静置时间增加,鸡肉糜凝胶的蒸煮损失率显著增加(P<0.05);静置24 h后的鸡肉糜凝胶持水率、咀嚼性和黏性、静置12 h后的鸡肉糜凝胶强度和硬度、静置36 h后的鸡肉糜凝胶弹性均呈显著增加(P<0.05)。以上结果证实肉糜触变性对鸡肉糜凝胶特性有显著影响,静置处理具有调节肉制品加工性质和产品质量的潜力。

Chicken breast as the raw material was fully sheared and then the obtain minced meat was rested at 4℃for different time(0~48 h).The thixotropy and rheological properties of the chicken minced meat was further analyzed,and the effect of resting time on the properties of the chicken minced meat gel was also investigated.The results showed that the chicken minced meat exhibited pseudoplasticity,thixotropy and weak gel properties(G'>G''),and the viscosity,thixotropy,elasticity(G')and viscosity(G'')of the chicken minced meat gradually increased with the increase of resting time.The cooking loss rate of the chicken minced meat gel significantly increased(P<0.05)with the increase of resting time.The water-holding capacity,chewiness and viscosity of the chicken minced meat gel rested for 24 h,the strength and hardness of the chicken minced meat gel rested for 12 h,and the elasticity of the chicken minced meat gel rested for 36 h showed a significant increase(P<0.05).The above results show that the thixotropic properties of the chicken minced meat obviously affect the gelling properties,and the resting treatment has the potential to adjust the processing properties and the quality of meat products.