摘要
为提高中式调理鸡丁的保水性,避免加工中磷的使用,研究了复合无磷保水剂对中式调理鸡丁的影响。在单因素试验基础上,选择海藻糖、碳酸氢钠、L-组氨酸添加量为自变量,采用单因素试验和正交试验,研究各自变量及其交互作用对中式调理鸡丁保水性的影响。结果显示最小蒸煮损失的无磷保水剂组合为:海藻糖2%、碳酸氢钠0.75%、L-组氨酸0.3%;最大腌渍吸收率的无磷保水剂组合为:海藻糖2%、碳酸氢钠0.50%、L-组氨酸0.1%。鸡丁储存过程中剪切力、色泽、鲜度和回味值的测定结果表明,无磷保水剂不仅能够提高中式调理鸡丁的保水性,还能提高其保鲜效果。
In order to improve the water-holding capacity and avoide the use of phosphate in the processing the effect of non-phosphate water-retaining agents on the Chinese prepared diced chicken was studied.The effects of three non-phosphate water-retaining agents,trehalose,sodium bicarbonate and L-histidine,as well as their interactions on the water-holding capacity in prepared diced chicken were investigated by the combined use of single-factor experiment and orthogonal experiment.The results showed that the optimum composition was trehalose 2%,sodium bicarbonate 0.75%,L-histidine 0.3%for the minimum cooking loss.And it was trehalose 2%,sodium bicarbonate 0.50%,L-histidine 0.1%for the maximum weight gain.Then,the changes of shear force,color,freshness and aftertaste of diced chicken were observed during the storage time.The results indicated that non-phosphate water-retaining agents had not only the water-holding capacity but also the function of keeping fresh of the Chinese prepared diced chicken.
作者
闫征
卞欢
王咏梅
陈本生
诸永志
YAN Zheng;BIAN Huan;WANG Yong-mei;CHEN Ben-sheng;ZHU Yong-zhi(Agro-product Processing Research Institute,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;Jiangsu Lihua Food Co.,Ltd.,Changzhou 213000,China)
出处
《江苏农业学报》
CSCD
北大核心
2019年第5期1203-1208,共6页
Jiangsu Journal of Agricultural Sciences
基金
江苏省重点研发项目(BE2016320)
江苏省农业科技自主创新基金项目[CX(18)1006]
关键词
无磷保水剂
中式调理鸡丁
保水性
non-phosphate water-retaining agents
Chinese prepared diced chicken
water-holding capacity
