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当前位置: 首页 > 文章 > 预乳化鸡皮对鸡肉香肠品质的影响 肉类研究 2019 (8) 48-52
Position: Home > Articles > Effect of Pre-Emulsified Chicken Skin on the Quality of Chicken Sausage MEAT RESEARCH 2019 (8) 48-52

预乳化鸡皮对鸡肉香肠品质的影响

作  者：
陈景鑫
单  位：
齐齐哈尔工程学院管理工程系
关键词：
鸡胸肉;鸡皮;预乳化;鸡肉香肠
摘  要：
以添加鸡皮为对照组(C0,鸡皮添加量30%(质量分数,下同)),添加预乳化鸡皮为处理组,即T1组(鸡皮20%+预乳化鸡皮10%)、T2组(鸡皮15%+预乳化鸡皮15%)、T3组(鸡皮10%+预乳化鸡皮20%)和T4组(预乳化鸡皮30%),研究预乳化鸡皮对鸡肉香肠品质特性的影响。测定的品质特性指标包括近似组成、蒸煮损失、乳化稳定性、pH值、表观黏度、色泽、质构特性和感官特性。结果表明:随着鸡皮与预乳化鸡皮添加比例的变化,鸡肉香肠的水分含量、脂肪含量、蒸煮损失、乳化稳定性、亮度、质构特性、表观黏度和整体可接受性等指标均有所改变。T2组的水分含量最高(P<0.05),C0和T4组的水分含量最低(P<0.05);C0组的脂肪含量高于各处理组(P<0.05);T2组的蒸煮损失、总可表达流体和脂肪分离比例、硬度、弹性和黏聚性具有最低值(P<0.05);各处理组的总体可接受性评分均显著高于对照组(P<0.05)。预乳化鸡皮的添加可改善鸡肉香肠的品质特性,其中鸡皮与预乳化鸡皮的最适宜添加比例为1∶1。
译  名：
Effect of Pre-Emulsified Chicken Skin on the Quality of Chicken Sausage
作  者：
CHEN Jingxin;Department of Management Engineering, Qiqihar Institute of Engineering;
关键词：
chicken breast;;chicken skin;;pre-emulsified;;chicken sausage
摘  要：
The purpose of this study was to investigate the effect of pre-emulsified chicken skin on the quality of chicken sausage. Sausage with 30% raw chicken skin(m/m) was used as a control group(C0), and four treatment groups were set up: T1(20% raw + 10% pre-emulsified chicken skin), T2(15% raw + 15% pre-emulsified chicken skin), T3(10% raw + 20% pre-emulsified chicken skin), and T4(30% pre-emulsified chicken skin). The following quality characteristics were measured proximate composition, cooking loss, emulsion stability, pH value, apparent viscosity, color, texture and organoleptic properties. It was found that changes in the moisture content, fat content, cooking loss, emulsion stability, brightness, texture, apparent viscosity and overall acceptability of sausages occurred with changes in the ratio of raw to pre-emulsified chicken skin. The moisture content of T2 was the highest(P < 0.05), while the lowest was found in both C0 and T4(P < 0.05). The fat content of C0 was higher than that of each treatment group(P < 0.05). T2 had the lowest cooking loss, total expressible fluid ratio, fat separation ratio, hardness, elasticity and cohesiveness(P < 0.05). The overall acceptability scores of the treatment groups were significantly higher than that of the control group(P < 0.05). Therefore, addition of pre-emulsified chicken skin can improve the quality characteristics of chicken sausage, and the optimum ratio of chicken skin to pre-emulsified chicken skin is 1:1.

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