摘要
通过感官评价,结合测定菌落总数和大肠杆菌数等指标,研究煮制和腌制时间对丰都麻辣鸡块感官品质的影响;在此基础上,评价复配防腐剂和辐照灭菌对丰都麻辣鸡块贮藏期间微生物指标的影响。结果表明:50℃湿法腌制1h,100℃下煮制12min,鸡肉品质高,成型效果好,鸡肉内部可溶性物质流失较少,各项感官品质较优;复配防腐剂最佳配方为双乙酸钠1g、脱氢醋酸钠0.2g、山梨酸钾0.01g;将鸡块通过真空包装、辐照处理后,辐照组比对照组保质期延长25天,使麻辣鸡块终产品保质期达到30天。
Research the influences of the cooking and salting time on the sensory quality of spicy chicken pieces through sensory evaluation and in combination with total number of colony and coli group.The influences of complex preservatives and irradiation sterilization on chicken＆#39;s total number of colony during storage are evaluated.The results show that the quality of chicken product is high,the chicken inter-nal soluble matter is with less loss and the sensory quality is better after brine salted at 50 ℃ for 1 h and cooked at 100 ℃ for 12 min.The formula of complex preservatives is：sodium diacetate of 1 g, sodium dehydroacetate of 0.01 g,potassium sorbate of 0.2 g.Through the vacuum packaging and ir-radiation sterilization,the shelf-life of product treated by irradiation extended by 25 days compared with the control group,which could significantly extend shelf-life of spicy chicken pieces product to 30 days.
出处
《中国调味品》
CAS
北大核心
2014年第3期63-66,共4页
China Condiment
关键词
麻辣鸡块
加工工艺
感官品质
防腐保鲜
spicy chicken pieces
processing technique
sensory quality
preservation
