【作者】 严青；

【导师】 陈卫；

【作者基本信息】 江南大学 ， 食品科学， 2009， 硕士

【摘要】 肉串是我国传统的风味小吃,受到百姓的喜爱。家庭制作肉串的过程繁琐,费时费力;街头露天摊点加工的肉串卫生条件差,质量令人担忧;市售生坯肉串直接微波后的色泽、风味、质构并不理想。预油炸工艺路线解决了生鸡肉串直接微波在品质上存在的问题,减少了微波失水率,提高了肉品微波后的品质,同时与深度油炸工艺相比显著提高了肉品产率。预油炸加工方式与微波二次烹饪的结合为鸡肉方便化产品的开发提供了一种新的研究思路和技术路线。肉的保水性直接关系到肉制品的出品率、嫩度和风味。传统的保水剂是由复合磷酸盐组成,长期摄入磷酸盐对人体健康不利。本研究选用卡拉胶、变性淀粉、柠檬酸钠作为混合磷酸盐的替代物,通过正交试验得出,变性淀粉对肉品的保水性影响最大,卡拉胶次之,柠檬酸钠最小,三者的最佳配比是卡拉胶0.10%,变性淀粉0.40%,柠檬酸钠0.05%。在相同的冻藏条件下,添加无磷保水剂的肉品微波失水率显著低于与添加磷酸盐保水剂的肉品,无磷酸保水剂的添加使肉品在长时间冻藏后依然具有较好的持水能力。研究选用远红外辅助油炸代替普通热传导式油炸,综合比较了两种方式对鸡肉油炸品质的影响。考察了在165±2℃油炸温度下,油炸70-110s过程中肉品的色泽、质构、中心温度、水分含量、含油量和失重率的变化规律。结果表明:除鸡肉的硬度值外,不同的油炸方式和油炸时间对鸡肉各项测定指标均影响显著。以普通热传导式油炸为对照,远红外油炸的鸡肉明度(L*)降低,红度(a*)和黄度(b*)增加;硬度值变化不显著,弹性值略有增加;内部的温度上升均匀、波动小;最高含油量降低33%,最大失重率降低10.21%。因此,远红外油炸促进了鸡肉色泽的变化,使内部受热均匀,降低了含油量,减少油炸损失,对油炸品质的提高起到积极作用。可微波冷冻预油炸肉串的油炸条件确定为165℃下油炸80s。采用同时蒸馏萃取和固相微萃取两种方法,提取可微波预油炸肉串的风味物质,分析结果的平均相对标准偏差两者分别为27.11%和14.82%,检出风味物质化合物分别为45种和57种。因此,固相微萃取法比同时蒸馏萃取法更适合于本实验肉品风味物质的分析。肉品加工过程中鉴定的挥发性风味物质总计为110种,其中原肉中检测出36种,腌制后检测出48种,油炸后检测出46种,微波后为57种。加工过程部分改变了主要风味物质的种类和比例,美拉德反应对于鸡肉烧烤香味起决定性的作用,脂质氧化降解对鸡肉特征风味的形成起到促进作用,油炸加工和微波二次烹饪对鸡肉整体香味构成具有重要的作用。可微波冷冻预油炸肉串具有营养丰富、色泽诱人、风味浓郁、肉质鲜美等明显优点,可以作为主食菜肴,丰富餐桌、提高营养,又可以作为居家休闲的美味小食品,便于拓展市场,产生良好的经济效益。满足当今人们对食品消费快捷方便、安全营养的需求。更多还原

【Abstract】 Meat strings is a kind of traditional snack in China and is favored by the Chinese people. Kitchen-making process of the strings is just complicated, with a lot of time and energy taken. Meat strings produced in booths and stalls is mostly insalubrious and unhealthful. And raw meat strings sold on market is dissatisfactory in color, flavor and texture after microwave heating.The quality problem of row chicken strings after being directly microwaved was solved by pre-fried process. Thus, microwave water loss ratio was reduced, quality of the chicken strings microwaved was improved and meanwhile the yield of product was obviously increased compared with the deep-fried technique. The combination of pre-fried process and second cooking by microwave provided a new study idea and technical way for the development of instant chicken product.The water holding capacity of meat is related to yield, tenderness and flavor.The traditional water holding agent is made of compound phosphate,but intaking phosphate for a long time has some disadvantageous effects on healthy. Carrageenan,modified starch and sodium citrate insteading of compound phosphate were studied in the paper.According to the orthogonal experiment, the influence of water holding capacity was:modified starch>Carrageenan>sodium citrate.The results showed that the optimal concentration of three factors were 0.10%,0.40%,0.05%. During the same frozen days, microwave water loss ratio of product with non-phosphorous water holding agent was much lower than traditional phosphates. Product with non-phosphorous water holding agent maintenanced good water holding capacity after being frozen for many days.This study evaluated the effect of quality change in frying chicken by far-infrared sources and common heat conduction.Surface colour,texture, core temperature,moisture content, oil content and cooking loss of the chicken samples fried at 165±2℃for 70 between110s were investigated .Results indicated that the type of frying and frying time had significant effect on the quality, except for hardness. Taking the common frying as comparison,Far-infrared frying decreased product lightnsee(L*),whereas redness(a*),yellowness(b*) and spring increased.In additon,far-infrared frying had been shown to decreased obviously temperature fluctuation The maximum oil content and cook loss were reduced by 33%,10.21% over that for conventional frying. Far-infrared frying promoted the change of colour,raised the temperature evenly,reduced the oil content and cooking loss remarkably and had a beneficial effect on characteristics during frying.We got to know the optimum pre-fried condition was 80s at 165℃.Simultaneous distillation extraction(SDE) and solid-phase microextraction (SPME) were used as two extraction methods for flavor components.The mean relative square standand deviation in SDE was 27.11%,the other values was 14.82%.45 and 57 compounds were identifiable in SDE and SPME.,respectively. Therefore,SPME was more suitable for meat flavor in this study. Total 110 compounds were identified during the meat processing,in which 36 compounds were detected in raw samples, 48 compounds were detected in pickled samples, 46 compounds were detected in pre-fried samples, 57 compounds were detected in microwave-heating samples.Processing changed in the species and ratio of main compounds.Lipid oxidation and decomposition was the necessary condition for the formation of characteristic flavor in chicken strings.Furthermore,Maillard reaction was decisive factor for roast flavor.The pre-fried process and second cooking by microwave played important role in the formation of overall volatile aroma.Microwavable frozen pre-fried chicken strings are characterized with advantages of attractive color and luster, goluptious flavor and delicious taste, meeting the demand of modern people for instant, safety and nutrient food. Microwavable frozen pre-fried chicken strings can be used as a kind of nutrient dining dish and also a kind of tasty home snack. Thus, consumer market can be developed and favorable economic benefit can be generated.更多还原