食品工业科技2024，Vol.45Issue(3)：207-217,11.DOI:10.13386/j.issn1002-0306.2023040259
超声结合低温清卤两段热加工对鸡肉品质和风味的影响
Research on the Effect of Ultrasonic Combined with Low-temperature Brining Two-stage Thermal Processing on Chicken Quality and Flavor
摘要
Abstract
This study aimed to investigate the effects of ultrasonic pre-treatment and low-temperature brining two-stage processing on the quality and flavor of chicken meat.The chicken breast meat was chosen as the research subject.Single-factor and orthogonal experiments were conducted to examine the influence of pre-cooking time,brining time,pre-cooking temperature,and brining temperature on the quality of low-temperature brined chicken meat.Shear force and sensory evaluation were used as target values to obtain optimized process parameters for low-temperature brining of chicken breast meat.Furthermore,using a high-temperature brining group(HT)and without-ultrasonic pretreatment group(WUP)as controls,measurements were taken for texture profile analysis(TPA),moisture content,color,lipid oxidation(thiobarbituric acid reactive substances,TBARS),myofibril fragmentation index(MFI),protein solubility,and volatile flavor substance levels in the ultrasonic pretreatment and low-temperature brine group(UP)based on the optimal process.The results showed that the optimal process for the UP group was a pre-cooking time of 10 minutes,a brining time of 3 hours,a pre-cooking temperature of 45℃,and a brining temperature of 69℃.Compared to the HT group,the UP group exhibited significantly reduced texture parameters(hardness,cohesiveness,springiness and resilience)(P<0.05),significantly increased moisture content(P<0.05),improved chicken meat color properties with significantly increased lightness(L*)and redness(a*)values(P<0.05),and significantly reduced lipid oxidation levels(P<0.05).The MFI and protein solubility results indicated that the combination of ultrasound and low-temperature brining effectively reduced the integrity of myofibrils and increased the solubility of total protein.According to the results of sensory analysis,low-temperature marinated chicken breast was found to have a more tender and delicious taste,although it received a lower score for odor compared to high-temperature marinated chicken breast.Gas chromatography-mass spectrometry(GC-MS)results further demonstrated that the two-stage processing of ultrasound and brining increased the variety and content of volatile flavor substances in chicken meat,but the content of volatile aldehydes was higher in high-temperature brining.In conclusion,compared to other brining processes,the combination of ultrasound and low-temperature brining in a two-stage process improved the quality and flavor of chicken meat products.关键词
低温卤制/超声预处理/工艺优化/品质/风味Key words
low-temperature brine production/ultrasonic pretreatment/process optimization/quality/flavor分类
轻工纺织引用本文复制引用
张佳伟,汪峰,韩森森,李新林,许玉娟,周辉..超声结合低温清卤两段热加工对鸡肉品质和风味的影响[J].食品工业科技,2024,45(3):207-217,11.基金项目
合肥市关键共性技术研发项目(2021GJ079). （2021GJ079）
