【摘要】 探讨了腌制液中不同食盐、鲜味成分和香辛料的添加量对盐焗风味鸡胸肉腌制过程中腌制吸收率、出品率、水分含量、质构特性、感官评分的影响。结果表明，随着腌制液中食盐添加量的增加，鸡胸肉的腌制吸收率、出品率、水分含量、感官评分均先上升后下降，当食盐添加量为20%时均达最大值，硬度和咀嚼性逐渐升高；鲜味成分和香辛料的添加对鸡胸肉的腌制吸收率、出品率、水分含量和质构特性均无显著影响，但对鸡胸肉的感官评分影响显著。经响应面法优化得到最佳的盐焗风味腌制液配方为食盐添加量22.06%、鲜味成分添加量0.53%、香辛料添加量0.66%,此时鸡胸肉咸味适宜，滋味和盐焗香味浓郁且协调。更多还原

【Abstract】 The effects of different addition amount of salt, umami components and spices in marinade on the marination absorption rate, yield, moisture content, texture properties and sensory score of salt-baked flavor chicken breast during pickling are investigated. The results show that with the increase of salt addition amount in marinade, the marination absorption rate, yield, moisture content and sensory score of chicken breast firstly increase and then decrease. When the salt addition amount is 20%, they all reach the maximum values. The hardness and chewiness gradually increase. The addition of umami components and spices has no significant effects on the marination absorption rate, yield, moisture content and texture properties of chicken breast, but it significantly affects the sensory score of chicken breast. The optimal salt-baked flavor marinade formula is obtained through response surface method optimization as follows: the addition amount of salt, umami components and spices is 22.06%, 0.53%, 0.66% respectively. At this time, the chicken breast has appropriate saltiness, and the taste and salt-baked aroma are rich and harmonious.更多还原