| 不同杀菌方式对烧鸡品质的影响 |
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| 引用本文： | 康怀彬,刘少阳,宗留香,吴锁链.不同杀菌方式对烧鸡品质的影响[J].安徽农业科学,2008,36(32). |
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| 作者姓名： | 康怀彬 刘少阳 宗留香 吴锁链 |
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| 作者单位： | 河南科技大学食品与生物工程学院,河南洛阳,471003 |
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| 基金项目： | 河南科技大学科研基金
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| 摘 要： | 目的]为进一步确定对烧鸡品质影响最小的杀菌方式提供依据。方法]采用微波杀菌、高温杀菌和沸水杀菌3种方式处理烧鸡,在感官质量、品质方面对杀菌效果进行比较,研究不同杀菌方式对烧鸡品质的影响。结果]3种杀菌方式处理的烧鸡蛋白质含量总体呈下降趋势,其中微波处理的下降幅度最小;水分含量总体变化不大,但有较明显的波动,其中微波处理的水分含量最低;脂肪含量变化无规律性。不同杀菌方式对贮藏期间烧鸡的感官指标影响显著(P<0.05),其中微波杀菌的效果最好,高温杀菌次之,沸水杀菌最差。结论]3种杀菌方式对烧鸡的水分含量、感官指标影响显著(P<0.05),而对蛋白质和脂肪含量影响不显著(P>0.05)。
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| 关 键 词： | 烧鸡 微波 高温 沸水 杀菌方式 品质 |
Study on Effect of Different Sterilization Ways on Quality of Roast Chicken |
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| Abstract: | Objective] The aim was to provide the basis for the further determination of the sterilization way with least effect on the quality of roast chicken.Method] The roast chickens were treated with 3 ways of microwave sterilization,high temperature sterilization and boiling water sterilization.Their sterilization effects were compared on the aspects of sensory quality and the quality,and the effect of different sterilization ways on the quality of roast chicken were studied.Result]The protein content of the roast chicken treated with the 3 sterilization ways showed downtrend on the whole,among which,the decrease amplitude of protein content in the roast chicken treated with microwave sterilization was the least.The water content changed little but had obvious wave,among which,the water content of the roast chicken treated with microwave sterilization was the lowest.The change of the fat content had no regularity.The effect of different sterilization ways on the sense index of the roast chicken during storage period was significant(P<0.05),among which,the effect of the microwave sterilization was best,followed by that of the high temperature sterilization,and that of the boiling water sterilization was the worst.Conclusion]The 3 sterilization ways had significant effect on the water content and the sense index of the roast chicken(P<0.05),while had no significant effect on the protein content and fat content(P>0.05). |
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| Keywords: | Roast chicken Microwave High temperature Boiling water Sterilization ways Quality |
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