食品科学 ›› 1998, Vol. 19 ›› Issue (10): 57-61.

• 食品科学 • 上一篇    下一篇

清蒸鸡腿热物性的研究

 马兴胜, 张培茵, 石长波   

  1. 黑龙江商学院
  • 出版日期:1998-10-15 发布日期:2011-12-13

 MA  Xing-Sheng, ZHANG  Pei-Yin, SHI  Chang-Bo   

  • Online:1998-10-15 Published:2011-12-13

摘要: 以清蒸鸡腿为菜例,利用感官检验和物性测定方法,研究了胶原蛋白水解和肌肉纤维分离对肉的嫩化作用及纤维蛋白凝固对肉的韧化作用在不同热加工条件下对清蒸鸡腿影响程度及变化规律。结果表明:感官检验结果与物性测定值有很好的相关性,等温加热曲线和等时加热曲线均符合y=axb的规律,清蒸鸡腿的最佳口感温度与时间符合X(t)=(a'/a)(1/b)X(b'/b)(T)的规律,蛋白质受热时对物性值的影响符合y=k+aXb的规律。

关键词: 清蒸, 鸡腿, 热物性

Abstract: The paper systermatically studied the varitional pattern of tenderness of steamed chicken legs under various temperature and time conditions, by using sensory examine and physics survey methods, and the influence to tenderness of tenderization by the hydrolysis of collagen to gelatin and the separation of muscle fiber and of tough action by the coagn-lation of muscle fiber protein. The result shows that the results of sensory examine and physics survey have good corelation, the heat and time isotherms accord with Y =aXb, the best temperature and bine of steamed chicken sensory accord X(t) = (a’/a) (1/b) X(b’/b)(T), the influence of heating protein to tenderness accord Y = K + aXb.