食品科学 ›› 2017, Vol. 38 ›› Issue (11): 116-121.doi: 10.7506/spkx1002-6630-201711019

• 基础研究 • 上一篇    下一篇

反复卤煮过程中扒鸡卤汤物理及感官特性变化分析

刘登勇,刘 欢,张庆永,徐幸莲,何羽薇   

  1. 1.渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013;2.山东德州扒鸡股份有限公司,山东 德州 253003;3.南京农业大学 国家肉品质量安全控制工程技术研究中心,江苏 南京 210095;4.北京朗迪森科技有限公司,北京 100101
  • 出版日期:2017-06-15 发布日期:2017-06-19

Changes in Physical and Sensory Characteristics of Dezhou Braised Chicken Brine during Repeated Braising

LIU Dengyong, LIU Huan, ZHANG Qingyong, XU Xinglian, HE Yuwei   

  1. 1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China; 2. Shandong Dezhou Braised Chicken Co. Ltd., Dezhou 253003, China; 3. National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China; 4. Beijing LDS Technology Co. Ltd., Beijing 100101, China
  • Online:2017-06-15 Published:2017-06-19

摘要: 目的:探析反复卤煮过程中扒鸡卤汤物理及感官特性变化,以期为扒鸡的标准化生产提供理论依据。方法:对反复卤煮过程中扒鸡卤汤的稳定性动力学指数(turbiscan stability index,TSI)、透射光强度、粒径、浊度、黏度及色差值多个指标进行分析。结果:随着卤煮次数的增加,TSI值、透射光强度、粒径和亮度值(L*)整体上先降低后基本保持不变,浊度、黏度、红度值(a*)和黄度值(b*)值整体上先增加后基本保持不变。老汤整体TSI值为0.5,透射光强度为0.35%,平均粒径为25.46 μm,浊度为1 089 NTU,黏度为0.42×10-2 Pa·s,L*、a*、b*值分别为22.63、0.61和6.48。另外,TSI值、透射光强度、色差值、粒径和浊度之间存在相关性。结论:反复卤煮后,扒鸡卤汤逐渐演化为一个成分较为稳定的复杂多组分分散体系,老汤经过多年反复使用,体系粒径、浊度和色差值指标最佳,适合扒鸡的加工及其质量标准化控制。

关键词: 扒鸡, 卤煮, 卤汤, 物理特性, 感官特性

Abstract: Objective: In this study, we aimed to analyze changes in the physical and sensory properties of Dezhou braised chicken brine during its repeated use for the purpose of providing a theoretical basis for standardized production of Dezhou braised chicken. Methods: Turbiscan stability index (TSI), transparency, particle size, turbidity, viscosity and color parameters of fresh and used braised chicken brine were measured. Results: TSI, transparency, particle size and L* value firstly declined and then tended to be stable, and turbidity, viscosity, a* and b* values increased until reaching a plateau with repeated use of the braised brine. The overall evaluation showed that TSI, transparency, particle size, turbidity, viscosity, and L*, a* and b* values of the brine were 0.5, 0.35%, 25.46 μm, 1 089 NTU, 0.42 × 10-2 Pa·s, 22.63, 0.61 and 6.48, respectively. Furthermore, TSI, transparency, color parameters, particle size and turbidity had significant correlations with each other. Conclusion: The braised chicken brine gradually became a complex and stable multicomponent system during repeated use, achieving the best particle size, turbidity and color parameters, and it was suitable for braised chicken processing and quality standardization.

Key words: braised chicken, braising, brine, physical characteristics, sensory characteristics

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