狼山鸡风干成熟工艺优化

摘要

In this study,Lanshan chicken,a local breed in Nantong,Jiangsu province,was used to produce dry-cured chicken.Box-Behnken experimental design was applied to investigate the effects of initial air-drying temperature,drying time and salt amount on physiochemical properties and proteolysis of dry-cured chicken.Based on the models established,there was a significant positive correlation between the overall sensory quality of dry-cured chicken and each process condition (P＜0.05).The optimal conditions to produce dry-cured chicken were addition of 2.6％ by weight of salt and air-drying at 12.5 ℃ for 93 h as demonstrated by regression analysis,yielding maximum overall sensory score of 92,a total free amino acid content of 1.54 mg/100 g,a proteolysis index of 10.33％,a water content of 58.42％,a shear force of 3.62 kg/cm2,and a salt content of 3.87％.%以南通市狼山鸡为原料,通过Box-Behnken试验设计其风干成熟工艺,研究不同风干起始温度、风干时间、腌制用盐量与风干狼山鸡感官品质及蛋白质水解之间的关系.结果表明:风干起始温度、风干时间与蛋白质水解及感官品质之间呈显著正相关(P＜0.05)；以风干狼山鸡的总体感官评分最大值为目标值进行回归优化分析,所得结果为风干起始温度12.5℃、风干时间93h、腌制用盐量2.6％,此时产品感官评分为92分,游离氨基酸总量(∑FAA)为1.54mg/100g,蛋白质水解指数(PI)为10.33％,水分含量为58.42％,剪切力为3.62kg/cm2,盐分为3.87％.