不同腌制工艺对鸡胸肉品质的影响

Effect of different curing processing on quality of chicken breast meat

目的为了选择适合企业生产实际和安全高效的肉品腌制工艺。方法本文以鸡胸肉为原料,分别以高压技术(150 MPa)、真空技术(-86 kPa)以及常压技术三种不同的腌制方法,对比研究了三种腌制工艺中鸡胸肉相关的品质指标特性。结果真空腌制(-86 kPa)条件下鸡胸肉的保水性、挥发性盐基氮、过氧化物值、盐溶蛋白以及亚硝酸含量等指标相对其他组为最优。结论真空腌制技术相对于常压技术,提高了腌制效率以及改善腌制品品质,较高压腌制技术也更安全,操作更方便。

Objective In order to select suitable production, safety and efficient meat curing process for enterprise. Methods Three methods of curing atmospheric pressure technology were used on chicken breast meat respectively, such as high pressure (150 MPa), vacuum technology (-86 kPa) and normal pressure. Then the relevant quality indexes of chicken breast under these three curing processing were compared. Results By vacuum curing (-86 kPa), chicken breast water retention, volatile base nitrogen, peroxide value, the salt soluble protein and the content of nitrite indicators were optimal compared to those of the other groups. Conclusion Vacuum curing technology improved curing efficiency and the quality of curing food relative to normal pres-sure. Its also more safety, more convenient than high-pressure curing technology.