食品工业科技Issue(5)：296-298,3.
烘烤条件对鸡肉糜脯品质影响的研究
Study on the quality of dried chicken meat gruel slice influenced by baking conditions
摘要
Abstract
Based on the material of chicken meat,the influence of baking process of dried chicken meat gruel slice on the color, hardness and sensory evaluation scores was studied. Through the orthogonal experiment, the optimum baking conditions can be drawn: baking temperature 60℃, the moisture content after baking 42％, roasting temperature 120℃,the final moisture content of 25％.The range analysis showed that the final moisture content of dried chicken meat gruel slice was the most influential factor to the color, hardness and sensory evaluation scores.关键词
鸡肉糜脯/烘烤条件/色泽/硬度/感官评价Key words
dried chicken meat gruel slice/ baking conditions/ color /hardness/ sensory evaluation分类
轻工纺织引用本文复制引用
刘欣,李汴生,阮征,郭伟波,林光明..烘烤条件对鸡肉糜脯品质影响的研究[J].食品工业科技,2011,(5):296-298,3.基金项目
广东省教育部产学研结合项目(2009B090300002). （2009B090300002）
