食品工业科技Issue(5)：108-112,5.
加热对三黄鸡腿肉特性的影响研究
Effects of thermal treatment on characteristics of tender chicken thigh
摘要
Abstract
The effects of thermal treatment on physiochemical properties and microstructure of tender chicken thigh were investigated.The results demonstrated that the greatest increment in cooking loss was observed between 75℃ and 85℃.With increasing temperature,the redness a* value decreased continuously,while the value of L* and b * increased continuously between 55～75℃.pH reached its maximum at 75℃.The hardness of chicken thigh increased steadily,springiness and chewiness reached a maximum at 75℃ and 85℃, respectively, followed by a significantly decrease with temperature increasing.The solubility of salt-soluble protein decreased with temperature increasing while the solubility of heat-soluble collagen increased.SEM micrographs showed that from 55℃ to 65℃, thermal shrinkage of endomysium and perimysium occurred originally, muscle fiber diameter decreased and the gap between muscle fibers widened, followed by a obvious phenomenon of granulation at 65℃.After that, fiber diameter gradually increased and the gap narrowed, adjacent muscle fiber arrangement became more compact and firm, the shear force increased markedly.The above results indicated that the temperature around 75℃ had the most significant influence on characteristics of chicken thigh.关键词
三黄鸡/鸡腿肉/质构/微观结构/特性Key words
tender chicken/ chicken thigh/ texture/ microstructure/ property分类
轻工纺织引用本文复制引用
吴兵,张立彦..加热对三黄鸡腿肉特性的影响研究[J].食品工业科技,2011,(5):108-112,5.基金项目
公益性行业(农业)科研专项(nyhyzx07-038). （农业）
