不同加工工序对鸡腿品质特性及杂环胺形成的影响Effects of Different Processing Technologies on Quality Characteristics and Formation of Heterocyclic Amines in Chicken Drumstick
赵电波,韩雪,李可,栗俊广,白艳红
摘要(Abstract)：
为探究不同加工工序对鸡腿品质及杂环胺形成的影响,文章选取酱卤肉制品的3种工序(卤煮、油炸-卤煮、卤煮-油炸)加工鸡腿,测定鸡腿中蛋白质、水分、肌酸、肌酸酐、杂环胺的含量及蒸煮损失率、色泽的变化,研究不同工序下酱卤鸡腿品质与杂环胺形成的相关性。结果表明:卤煮-油炸工艺中鸡腿的蒸煮损失率、色差值和肌酸酐含量最高,水分含量最低,生成杂环胺的总量最高,鸡腿表皮中达到7.969 ng/g,鸡腿肉中达到4.701 ng/g;由相关性分析得到,鸡腿皮和鸡腿肉中杂环胺都与肌酸含量呈显著负相关性,与肌酸酐含量呈显著正相关性;3种加工工序下鸡腿表皮中杂环胺含量与ΔΕ呈显著正相关(P<0.05),而鸡腿肉中杂环胺含量与水分含量呈显著负相关(P<0.05)。因此,建议制作酱卤鸡肉制品以卤煮工艺为主,从而降低产品的损失率;另外,减少使用油炸工序,降低杂环胺生成量。
关键词(KeyWords)： 卤煮;油炸;杂环胺;鸡腿
基金项目(Foundation): “十三五”国家重点研发计划(2016YFD0400403)
作者(Author): 赵电波,韩雪,李可,栗俊广,白艳红
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