食品工业科技2017，Vol.38Issue(21)：26-30,5.DOI:10.13386/j.issn1002-0306.2017.21.006
卤煮时间对酱卤鸡腿品质的影响
Effect of cooking time on quality of sauce stewed chicken leg
摘要
Abstract
The effect of different cooking time on quality of sauce-brines chicken leg was studied at 95 ℃.After cooking 0,0.5,1.0,1.5,2.0,2.5,3.0,3.5,4.0 h,the cooking yield,moisture content,T2 relaxation time,color value,pH and texture of chicken leg were measured taking yellow-feather chicken drumstick as the research object.The results showed that with the increasing of cooking time,the cooking yield,T23 peak area and L* value of the cooked chicken leg increased gradually.pH showed a downward trend,while,there was a negative correlation between pH and hardness.At 1.5 h,the chicken leg yield was 71.2％ with color-uniform,surface tawny and light-brown inside.Meanwhile,at this point the chicken leg was pH6.43,weak acid,easily digested and absorbed,and the hardness,chewiness and resilience met the taste of product.In conclusion,the sauce stewed chicken leg obtained best quality and taste by cooked at 95 ℃ for 1.5 h.关键词
酱卤鸡腿/卤煮时间/低场核磁共振/质构/品质变化Key words
sauce stewed chicken leg/cooking time/low-field NMR/texture/quality分类
轻工纺织引用本文复制引用
谢美娟,何向丽,李可,栗俊广,白艳红..卤煮时间对酱卤鸡腿品质的影响[J].食品工业科技,2017,38(21):26-30,5.基金项目
“十三五”国家重点研发计划项目(2016YFD0400) （2016YFD0400）
河南省高校科技创新人才支持计划项目(15HASTIT033) （15HASTIT033）
郑州轻工业学院博士启动科研基金项目(13501050050) （13501050050）
河南省重大科技专项(161100110900) （161100110900）
食品生产与安全河南省协同创新中心研究生科技创新基金项目(FCICY201615,FCICY201618). （FCICY201615,FCICY201618）
