白切鸡食用品质评定方法研究
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摘要
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.
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.
引文
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[8]Wang H,Zhang X,Wang G,et al.Bacterial community and spoilage profiles shift in response to packaging in yellow-feather broiler,a highly popular meat in Asia[J].Front Microbiol,2017,8:2588-2593.
[9]魏心如,李伟明,闫海鹏,等.冷却鸡肉肉色色差计评定方法标准化[J].食品科学,35(24):189-193.Wei XR,Li WM,Yan HP,et al.Standardization of color measurement of chilled chicken using colorimeter[J].Food Sci,35(24):189-193.
[10]GB 5009.237-2016食品安全国家标准食品pH值的测定[S].GB 5009.237-2016 National food safety standard-Determination of food pH[S].
[11]魏心如,韩敏义,王鹏,等.热处理对鸡胸肉剪切力与蒸煮损失的影响[J].江苏农业学报,2014,30(3):629-633.Wei XR,Han MY,Wang P,et al.Effect of pretreatment conditions on Warner-Bratzler shear force and cooking loss of chicken breast[J].Jiangsu J Agric Sci,2014,30(3):629-633.
[12]魏心如,赵颖,韩敏义,等.冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH 24 h相关性研究[J].食品科学,2014,35(21):50-56.Wei XR,Zhao Y,Han MY,et al.Harmonized methodology for evaluating the water-holding capacity of chicken breast and its correlation with meat color,tenderness and pH 24 h[J].Food Sci,2014,35(21):50-56.
[13]Elortondo P,Ojeda M,Albisu M,et al.Food quality certification:An approach for the development of accredited sensory evaluation methods[J].Food Qual Prefer,2007,18(2):425-439.
[14]刘登勇,董丽,谭阳,等.红烧肉感官描述词汇的建立[J].食品与发酵工业,2015,41(11):157-164.Liu DY,Dong L,Tan Y,et al.Establishment of sensory evaluation description for stewed pork with brown sauce[J].Food Ferment Ind,2015,41(11):157-164.
[2]芮汉明,陈号川,郭凯.微波杀菌白切鸡的工业化生产工艺要点[J].食品与发酵工业,20,34(9):81-83.Rui HM,Chen HC,Guo K.Analysis of key points of microwave sterilization Baiqie chicken in industrial mass production[J].Food Ferment Ind,20,34(9):81-83.
[3]王志江,何瑞琪,蒋爱民,等.超高压处理白切鸡在冷藏过程中微生物和品质的变化[J].食品与机械,2010,26(2):43-46,56.Wang ZJ,He RQ,Jiang AM,et al.Microorganisms and quality variety of pressurized oiled chicken during cold storage[J].Food Mach,2010,26(2):43-46,56.
[4]李鸣,邢通,王虎虎,等.加工工艺对白切鸡品质及微生物状况的影响[J].食品科学,2018,39(11):32-38.Li M,Xing T,Wang HH,et al.Effect of processing conditions on quality and microbial population of soft-boiled chicken[J].Food Sci,2018,39(11):32-38.
[5]陈文波,胡宏海,张春江,等.静电场对白切鸡贮藏中微生物总数的影响[J].肉类研究,2015,(6):15-19.Chen WB,Hu HH,Zhang CJ,et al.Influence and mechanism of electrostatic field on total microbial count in chopped cold chicken[J].Meat Res,2015,(6):15-19.
[6]王志江,何瑞琪,蒋爱民,等.超高压处理白切鸡在冷藏过程中微生物和品质的变化[J].食品与机械,2010,26(2):43-46.Wang ZJ,He RQ,Jiang AM,et al.Microorganisms and quality variety of pressurized boiled chicken during cold storage[J].Food Mech,2010,26(2):43-46.
[7]李鸣,王虎虎,徐幸莲,等.贮藏温度对气调包装白切鸡保鲜效果的影响[J].食品工业科技,2018,39(20):261-267.Li M,Wang HH,Xu XL,et al.Effect of temperature on modified atmosphere packaging soft-boiled chicken[J].Sci Technol Food Ind,2018,39(20):261-267.
[8]Wang H,Zhang X,Wang G,et al.Bacterial community and spoilage profiles shift in response to packaging in yellow-feather broiler,a highly popular meat in Asia[J].Front Microbiol,2017,8:2588-2593.
[9]魏心如,李伟明,闫海鹏,等.冷却鸡肉肉色色差计评定方法标准化[J].食品科学,35(24):189-193.Wei XR,Li WM,Yan HP,et al.Standardization of color measurement of chilled chicken using colorimeter[J].Food Sci,35(24):189-193.
[10]GB 5009.237-2016食品安全国家标准食品pH值的测定[S].GB 5009.237-2016 National food safety standard-Determination of food pH[S].
[11]魏心如,韩敏义,王鹏,等.热处理对鸡胸肉剪切力与蒸煮损失的影响[J].江苏农业学报,2014,30(3):629-633.Wei XR,Han MY,Wang P,et al.Effect of pretreatment conditions on Warner-Bratzler shear force and cooking loss of chicken breast[J].Jiangsu J Agric Sci,2014,30(3):629-633.
[12]魏心如,赵颖,韩敏义,等.冷却鸡肉保水性评定指标标准化及其与肉色、嫩度和pH 24 h相关性研究[J].食品科学,2014,35(21):50-56.Wei XR,Zhao Y,Han MY,et al.Harmonized methodology for evaluating the water-holding capacity of chicken breast and its correlation with meat color,tenderness and pH 24 h[J].Food Sci,2014,35(21):50-56.
[13]Elortondo P,Ojeda M,Albisu M,et al.Food quality certification:An approach for the development of accredited sensory evaluation methods[J].Food Qual Prefer,2007,18(2):425-439.
[14]刘登勇,董丽,谭阳,等.红烧肉感官描述词汇的建立[J].食品与发酵工业,2015,41(11):157-164.Liu DY,Dong L,Tan Y,et al.Establishment of sensory evaluation description for stewed pork with brown sauce[J].Food Ferment Ind,2015,41(11):157-164.
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