摘要
研究了调理鸡排腌制配料的最佳配比及感官评价与质构仪测定质构特性的相关性。以鸡胸肉为主料,优选肉豆蔻、丁香、白芷、砂仁4种具有抑菌抗氧化效果的香辛料为腌制配料的变量,以感官为评价指标,通过单因素和正交实验确定4种香辛料的最佳配比,并分析了感官与质构仪测定的质构特性的相关性。结果表明:腌料的最适添加量为肉豆蔻2%、丁香0.6%、白芷3%、砂仁1%;感官评价和质构仪测定的硬度与内聚性之间均呈显著正相关关系,但两者测定的弹性的结果无显著相关性。采用该配方腌制的鸡排口感佳、质地好。
Study on the best ratio of ingredients of prepared chicken chop and the correlation between sensory evaluation and texture analyzer tested texture characteristics. The chicken is as the main ingredient, nutmeg, clove, angelica, amomum, preferably four spices with antioxidant effect are the sensory variables of pickled ingredients, take sensory evaluation as the index, the best ratio of four kinds of spices are determined by single factor and orthogonal experiments,and analyze the correlation between sensory evaluation and texture analyzer. The results show that the optimal additive amount of marinade is nutmeg of 2~ ,clove of 0.6M ,angelica of 3M, amomum of 1%. The positive correlation is significant between sensory evaluation and texture analyzer determination results of hardness and cohesiveness,but there is no significant correlation between the elasticity of the two measurements. Chicken chop prepared by this formula tastes good and has good quality.
出处
《中国调味品》
CAS
北大核心
2018年第3期14-17,27,共5页
China Condiment
基金
福建省自然科学基金面上项目(2017J01453)
福建省教育厅A类项目(JAT160309)
福建省教育厅A类项目(JA14203)
漳洲市自然基金项目(ZZ2014J20)
国家级大学生创新训练项目(201710402033)
福建省大学生创新训练项目(201610402011)
关键词
调理鸡排
配方
感官评价
相关性
prepared chicken chop
formula
sensory evaluation
correlation
作者简介
李凤霞（1978-），女．山东德州人。讲师，硕士，研究方向：食品加工及功能性成分的开发与利用。
