【作者】 王艳芳； 林捷； 郑华； 田雅清； 林清娜；

【Author】 WANG Yan-fang;LIN Jie;ZHENG Hua;TIAN Ya-qing;LIN Qing-na;College of Food Science,South China Agricultural University;

【机构】 华南农业大学食品学院；

【摘要】 为研究不同腌制时间和盐水浓度对三黄鸡品质的影响,采用湿腌的方法对育龄90d的整只三黄鸡在腌制过程中与品质相关的指标进行测定分析。结果发现,在4℃的腌制环境下,延长腌制时间(0~12h)可显著提高鸡肉的含盐量、保水性、亮度值L~*和红度值a~*,且鸡腿肉的含盐量、保水性显著大于鸡胸肉(P<0.05);pH值在5.63~6.10之间,TVB-N逐渐上升,腌制12h后的TVB-N值均低于15mg/100 g。增大盐水浓度(0~10%)可显著提高鸡肉的含盐量、弹性、内聚性并降低肉的蒸煮损失、硬度、剪切力和咀嚼性(P<0.05),对回复性影响不显著(P>0.05)。研究表明,三黄鸡在4℃、8%的盐水浓度下腌制10h可以改善鸡肉的色泽、保水性、嫩度和质构等方面的性质。更多还原

【Abstract】 To study the effect of different curing time and salt concentration on the three yellow broilers quality,using the wet salted method the research had determined the related index on during ageing of 90 days whole three yellow broilers in the process of curing and analyzed the corresponding position of the quality of meat.The results have showed that prolonged the curing time(0~12h)can significantly increase the salinity,water-retaining property,lightness(L~* value)and red degree(a~* value) of the chicken in 4°C.Moreover the salinity and water-retaining property of thigh are significantly greater than that of chicken breast(PO.05),and the pH value is between 5.63~6.10,and the TVB-N values with gradually increased were lower than 15mg/100 g after 12 h curing.In addition,increasing the salt concentration(0~10%)can significantly improve the salinity,elasticity and cohesion of meat,and reduce the cooking loss,hardness,chewiness and the shearing force of meat(.P<0.05),while the effect on the recovery was not significant(P>0.05).The study showed that three yellow broilers were cured in 8%salt concentration for 10 h under 4°C can improve the color,water-retaining property,tenderness,texture and other qualities.更多还原