摘要
主要是采用感官鉴评和机械测定的方法研究五香鸡肉干,结果发现,工艺条件为70℃之下热风干燥4h的鸡肉干水分含量为11.92%。感官鉴评结果表明,该样品的咀嚼性、韧性、弹性都比较好,感官鉴评的综合分数为28.5分;硬度为4034.30g、弹性为0.69、粘聚性为0.28和咀嚼性为782.42g,从总的结果来看,该条件的鸡肉干感官评定最好,接受性最强。
The spicy dried chicken meat was studied with sensory evaluations and instrumental texture measurements. The result of the sensory evaluations of the sample under 70℃ heating 4h indicated the chewiness, toughness and springiness were best according the total scores of sensory evaluation was 28.5. The aroma from the inherency of the sample and spice were best special and prominent. The hardness, springiness, cohesiveness and chewiness were 4034.30g, 0.69, 0.28 and 782.42g respectively. The results showed that the sample was best appreciated.
出处
《食品工业科技》
CAS
CSCD
北大核心
2007年第10期179-181,共3页
Science and Technology of Food Industry
关键词
五香鸡肉干
感官鉴评
机械测定
spicy dried chicken meat
sensory evaluations
instrumental texture measurements
