樊易卓,张立彦

• 1:华南理工大学食品科学与工程学院

摘要(Abstract)：

探讨了腌制液中不同食盐、鲜味成分和香辛料的添加量对盐焗风味鸡胸肉腌制过程中腌制吸收率、出品率、水分含量、质构特性、感官评分的影响。结果表明，随着腌制液中食盐添加量的增加，鸡胸肉的腌制吸收率、出品率、水分含量、感官评分均先上升后下降，当食盐添加量为20%时均达最大值，硬度和咀嚼性逐渐升高；鲜味成分和香辛料的添加对鸡胸肉的腌制吸收率、出品率、水分含量和质构特性均无显著影响，但对鸡胸肉的感官评分影响显著。经响应面法优化得到最佳的盐焗风味腌制液配方为食盐添加量22.06%、鲜味成分添加量0.53%、香辛料添加量0.66%,此时鸡胸肉咸味适宜，滋味和盐焗香味浓郁且协调。

关键词(KeyWords)： 盐焗风味鸡胸肉;腌制液配方;响应面法;食品品质;感官评价

Abstract:

Keywords:

基金项目(Foundation): 广州市科技计划项目(202206010178)

作者(Author): 樊易卓,张立彦

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