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当前位置: 首页 > 文章 > 影响鸡肉棒宠物食品色泽的研究 黑龙江畜牧兽医 2014 (17) 46-49+235
Position: Home > Articles > Study on the effect of color and luster in the chicken sticks as pet food Heilongjiang Animal Science and Veterinary Medicine 2014 (17) 46-49+235

影响鸡肉棒宠物食品色泽的研究

作  者：
张建斌;马俪珍;秦顺义;史敏;李晓明
关键词：
色素;防腐剂;甘油;鸡肉棒;抗氧化剂
摘  要：
为了研究鸡肉棒在制作和储藏过程中各因素对其色泽的影响,试验将鸡胸肉切块、调味、腌制、烘烤,添加防腐剂、抗氧化剂以及色素,制作鸡肉棒。结果表明:色素对产品颜色的影响作用最大,添加防腐剂和抗氧化剂能有效阻止贮藏过程中产品颜色的变化,添加甘油量与产品的亮度呈正相关。说明在宠物食品的制作过程中,添加色素、防腐剂和抗氧化剂均能使鸡肉棒呈现良好的色泽。
译  名：
Study on the effect of color and luster in the chicken sticks as pet food
作  者：
ZHANG Jian-bin;MA Li -zhen;QIN Shun -yi;SHI Min;LI Xiao -ming;College of Animal Science and Veterinary Medicine,Tianjin Agricultural University;College of Food Science and Biological Engineering,Tianjin Agricultural University;
关键词：
pigment;;preservatives;;glycerin;;chicken stick;;antioxidants
摘  要：
To study the effects of various factors on color and luster of chicken stick during the process of production and storage,the meat from chicken breast was used for making chicken sticks using the following production process: cutting,seasoning,marinating,roasting,adding preservatives,antioxidants and pigments. The results showed that the addition of pigments had significant effect on the color of products. The addition of preservatives and antioxidants could effectively prevent the change of product color during the process of storage. The adding amount of glycerin had the positive correlation with the brightness of the product. The results indicate that the additions of the pigments,preservatives and antioxidants can make chicken stick showing good color and luster during in the process of pet food production.

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