碱处理对鸡肉粉物化性质及加工特性的影响

食品科学 ›› 2008, Vol. 29 ›› Issue (9): 125-129.

碱处理对鸡肉粉物化性质及加工特性的影响

张燕, 张永明, 林敏, 张倩

贵州大学生命科学学院；青岛正大集团研发部

出版日期:2008-09-15 发布日期:2011-12-08

Effects of Alkali Treatment on Physicochemical and Processing Properties of Chicken Breast Meat Powder

ZHANG Yan, ZHANG Yong-Ming, LIN Min, ZHANG Qian

1.College of Life Science,Guizhou University,Guiyang 550025,China; 2.Department of Research and Development,Qingdao Chia Tai Group,Qingdao 266071,China

Online:2008-09-15 Published:2011-12-08

摘要/Abstract

摘要： 本实验以鸡肉粉物化性质与加工特性为研究重点,对不同碱浓度(0.25%～1.00%)和不同温度(70～100℃)处理后的鸡肉蛋白,采用光学显微镜、质构分析仪、扫描电镜、X-衍射等现代仪器,分析检测其物理与化学特性变化。结果表明,鸡肉结构的破坏程度、鸡肉蛋白质的溶解性随碱浓度和温度的增加而增加;碱浓度和温度对鸡肉蛋白质构特性有显著影响(p≤0.05);碱处理可导致鸡肉蛋白质非晶化现象发生。

关键词: 鸡胸肉, 碱处理, 蛋白溶解性, 质构特性

Abstract: This study focused on physicochemical and processing properties of chicken breast meat powder for exploring new products of chicken meat instead of traditional chicken products. The characteristics of alkaline soluble proteins from chicken meat were investigated under various conditions within an alkaline concentration range of 0.25 % to 1.00 % and a temperature range of 70 ℃ to 100 ℃. The physical and chemical properties of chicken breast meat powder treated by alkali were investigated using light microscopy,texture analyse, SEM and X-ray diffractometry.The results showed that the change of the chicken muscle structure and the solubility of protein markedly increase with increases of alkaline concentration and heating temperature; Effect of alkali concentration and heating temperature on texture hardness and adhesiveness of proteins shows significant difference(p ≤ 0.05); The X-ray diffraction pattern showed that the formation of protein noncrystallite structure results from alkaline treatment.

Key words: chicken breast meat, alkali treatment, solubility, texture

张燕, 张永明, 林敏, 张倩. 碱处理对鸡肉粉物化性质及加工特性的影响[J]. 食品科学, 2008, 29(9): 125-129.

ZHANG Yan, ZHANG Yong-Ming, LIN Min, ZHANG Qian. Effects of Alkali Treatment on Physicochemical and Processing Properties of Chicken Breast Meat Powder[J]. FOOD SCIENCE, 2008, 29(9): 125-129.

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