滚揉时间和食盐浓度对鸡肉调理制品的保水性及盐溶性蛋白质溶出量的影响

摘要

以鸡胸肉为实验材料,以腌制吸收率、蒸煮损失、压榨损失,盐溶性蛋白质的溶出量为评定指标,探讨了不同滚揉腌制条件对鸡肉的保水性及盐溶性蛋白质浸出量的影响.结果表明:在0～4℃环境中,廷长滚揉时问(0.5～3h)、增加食盐添加量(0.5%～3%)均可显著提高鸡肉调理制品的保水性和出品率,增加盐溶性蛋白质的浓度.当食盐添加量为2.5%、滚揉时间为2.5h时,鸡内调理制品的保水性、出品率和盐溶性蛋白质浓度均达到较高水平.%In order to study the influence of different tumbling and curing parameters on water holding capacity and salt soluble protein, indexes such as curing absorption, cooking loss, extruding loss and the salt soluble protein extracts from chicken breasts were analyzed.The results showed that extending the tumbling and curing time ( 0.5 ～ 3 h ) and increasing the concentration of salt ( 0.5％ ～ 3％ ) could significantly improve the water - holding capacity ( P ＜ 0.05 ) as well as the production rate.It could also increase the concentration of salt soluble protein under 0 ～4℃.The water - holding capacity, the production rate and concentration of salt soluble protein could reach a higher level with 2.5％ salt and 2.5 h of tumbling and curing.