不同预处理方式对盐焗鸡食用品质的影响 尹家琪.pdf

不同预处理方式对盐焗鸡食用品质的影响_尹家琪 : .
食品与发酵工盐焗鸡的主要
挥发性风味物质，在注射滚揉组含量最高，而超声波处理组样品含有最为丰富的挥发性风味物质。综合上述结果，考
虑注射滚揉处理为改善盐焗鸡食用品质的最优选择。该研究结果可为改善盐焗鸡等酱卤肉制品品质提供理论和技术支
持。
关键词 盐焗鸡；保水处理；食用品质；挥发性风味物质
DOI: .11-1802/
Effects of different pretreatments on food quality of salt-baked chicken
YIN Jiaqi 1 ,2 ，LI Lingyun 3 ，YUAN Huixiong3 ，HAN Minyi1 ,2 ,3 ，WANG Xiaoming 3
（ of Food Technology, Nanjing Agricultural University, Nanjing 210095, China;2 .Key Laboratory of Meat Products Processing, Ministry
of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China;
3 .Wens Food Group Co. Ltd., Yunfu 527400, China）
Abstract To explore the effects of different water retention pretreatments on the quality of salt-baked chicken, the yield,
color, texture, sensory score and volatile flavor substances content of salt-baked chicken with different water retention
methods, such as soaked in cold brine, phosphate, injection rolling and kneading and ultrasonic were analyzed in the current
investigation. The results showed that the sample soaked in cold brine had the highest yield, while the L* value of the
phosphate group, the injection rolling and kneading group were significantly higher than other ones (P < ). The
springiness of the samples with ultrasonic treatment was significantly decreased but the cohesiveness was not significantly
changed (P＞). The sensory score of the injection rolling and kneading group was the highest among the different
treatment groups. Aldehydes, as the main volatile flavor substances of salt-baked chicken, had the highest content in the
injection rolling and kneading group. However, the ultrasonic treatment group h