食品与机械2012，Vol.28Issue(3)：49-51,58,4.DOI:10.3969/j.issn.1003-5788.2012.03.013
水煮中心温度对鸡胸肉食用品质的影响
Effect of different core temperature of boiled on eating quality of chicken breast
摘要
Abstract
The experiment use chicken breast as raw material, studying the effect of different core temperature of boiled of chicken breast on sensory quality, cooking loss, shear force, flesh and other food index. The results show that: when core temperature of boiled was 90℃, chicken breast was the best in sensory quality; at 70℃ to 90℃, cooking loss increased significantly, the rale of water holding capacity decreased rapidly;80℃ was the critical temperature point in which shear force changed; 70℃ and 60℃ were the critical temperature points in which the flesh of chicken breast changed.关键词
中心温度/鸡肉/食用品质/蒸煮损失/剪切力/肉色Key words
core temperaturei chickeni edible qualityi cooking losses:shear force/ flesh引用本文复制引用
高晓平,黄现青,金迪,赵改名,孙灵霞,柳艳霞,李苗云..水煮中心温度对鸡胸肉食用品质的影响[J].食品与机械,2012,28(3):49-51,58,4.基金项目
河南省教育厅自然科学研究计划项目(编号:2010A550007) （编号:2010A550007）
