白切鸡食用品质评定方法研究
目的 建立一套客观评定白切鸡产品食用品质的标准方法。方法 以色差法、剪切力法、离心和压榨损失法以及主观评分法测定样品的色泽、嫩度、保水性和感官评定。结果 取样位置、样品尺寸和测定条件的变化对白切鸡的食用品质评定具有显著影响。最终选取鸡胸肉进行颜色评价、选取背部进行pH值评定、将鸡胸肉切成尺寸为1 cm×1 cm×4 cm的体积进行嫩度评定、转速为5000 g/min和加压条件为35 kg/5 min进行保水性评定, 在上述条件下变异系数最小, 结果最为稳定; 白切鸡的感官特征复杂而多变, 任何单一描述词都无法对其准确描述。结论 成功构建出白切鸡感官评定判定方法, 可为传统白切鸡的生产现代化改造提供技术支撑。
Objective To establish a set of standard methods for the objective evaluation of the quality of soft-boiled chicken. Methods The chromatic aberration, shear force, centrifugal losses and subjective scoring were respectively used to evaluate the color, tenderness, water-holding capacity and sensory evaluation for soft-boiled chicken. Results The changes of sampling location, sample size and measurement conditions had significant influences on the evaluation of edible quality of soft-boiled chicken. Finally, breast meat was selected for color evaluation and back was selected for pH evaluation. The tenderness of the chicken breast was assessed by cutting it into a size of 1 cm×1 cm×4 cm. The lowest coefficient of variation and most stable result were observed in the samples treated with 5000 g/min to evaluate the centrifuge loss and 35 kg for 5 min to evaluate the pressure loss. Under the above conditions, the coefficient of variation was the least and the result was the most stable. The sensory characteristics of soft-boiled chicken were so complex and variable that no single description could accurately describe it. Conclusion This study successfully established an evaluation system of the sensorial characteristics of soft-boiled chicken, which provided references for modernizations of traditional soft-boiled chicken.
标题：白切鸡食用品质评定方法研究
英文标题：Standardization for testing the edible quality of soft-boiled chicken
作者：
董洋 南京农业大学食品科技学院
李文成 南京农业大学食品科技学院
李鸣 江苏省肉类生产与加工质量安全控制协同创新中心
王虎虎 南京农业大学食品科技学院;江苏省肉类生产与加工质量安全控制协同创新中心
徐幸莲 江苏省肉类生产与加工质量安全控制协同创新中心
中文关键词:白切鸡,食用品质,评价,标准化,
英文关键词:soft-boiled chicken,edible quality,evaluation,standardization,
发表日期：2018-10-08
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