鸡肉湿腌过程中的传质动力学研究
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摘要
通过测定鸡肉湿腌过程中的质量、水分、盐分、剪切力、蒸煮损失和压榨损失的变化,分析不同质量分数的食盐(3%、6%、9%、12%、15%)对鸡肉传质动力学、嫩度和保水性的影响,结果表明,质量变化量和水分变化量随食盐质量分数的增加而呈现先增大后减小的趋势,Na Cl变化量随食盐质量分数的增加而增加;剪切力、蒸煮损失和压榨损失随着腌制时间的延长有所下降。5种食盐浓度的传质预测模型均有较高的线性关系,可以较好地应用于鸡肉的腌制。综合考虑产量、水分含量、Na Cl含量、嫩度和保水性等因素,风鸡腌制工艺较为合适的食盐添加量为9%,最佳的腌制时间为36～48 h。
This study analyzed the effects of different NaCl concentrations( 3%,6%,9%,12%,and 15%)on mass transfer kinetics,tenderness and water retention of chicken,and to obtain mass transfer kinetic data of marinated chicken. Changes in total weight,moisture,NaCl content,shearing force,cooking loss and crush loss of chicken during wet-curing were measured. The results showed that the total weight and moisture level of the chicken firstly increased and then decreased with increasing NaCl concentration. Moreover,the shearing force,cooking loss and compression loss of the chicken decreased with prolonged marinating time. Furthermore,the mass transfer prediction models of these five NaCl concentrations had linear relationships and were useful for applying to marinated chicken.By considering the yield,moisture content,NaCl content,tenderness and water retention of the chicken,the optimum amount of salt added to air-dried chicken was 9%,and the best marinating time length was 36-48 h.
This study analyzed the effects of different NaCl concentrations( 3%,6%,9%,12%,and 15%)on mass transfer kinetics,tenderness and water retention of chicken,and to obtain mass transfer kinetic data of marinated chicken. Changes in total weight,moisture,NaCl content,shearing force,cooking loss and crush loss of chicken during wet-curing were measured. The results showed that the total weight and moisture level of the chicken firstly increased and then decreased with increasing NaCl concentration. Moreover,the shearing force,cooking loss and compression loss of the chicken decreased with prolonged marinating time. Furthermore,the mass transfer prediction models of these five NaCl concentrations had linear relationships and were useful for applying to marinated chicken.By considering the yield,moisture content,NaCl content,tenderness and water retention of the chicken,the optimum amount of salt added to air-dried chicken was 9%,and the best marinating time length was 36-48 h.
引文
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[5] WANG Zhaoming,HE Zhifei,LI Hongjun. Mass transfer dynamics during brining of rabbit meat[J]. World Rabbit Science,2017,25(4):377-385.
[6]何翠,张艳,侯佰慧,等.反复冻融兔肉腌制过程中的传质动力影响[J].食品与发酵工业,2016,42(11):110-115.
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[14]张东,李洪军,王鑫月,等.食盐添加量对腊肉品质的影响[J].食品与发酵工业,2017,43(11):159-164; 171.
[15] BARAT J M,RODRGUEZ-BARONA S,ANDRéS A,et al. Influence of increasing brine concentration in the codsalting process[J]. Journal of Food Science,2010,67(5):1 922-1 925.
[16] ARAT J M,GALLART-JORNET L,ANDRS A,et al.Influence of cod freshness on the salting,drying and desalting stages[J]. Journal of Food Engineering,2006,73(1):9-19.
[17] BARAT J M,RODRGUEZ-BARONA S,ANDRéS A,et al. Modeling of the cod desalting operation[J]. Journal of Food Science,2004,69(4):183-189.
[18] THORARINSDOTTIR K A,ARASON S,GEIRSDOTTIR M,et al. Changes in myofibrillar proteins during processing of salted cod(Gadus morhua)as determined by electrophoresis and differential scanning calorimetry[J]. Food Chemistry,2002,77(3):377-385.
[19] WHITING R C. Ingredients and processing factors that control muscle protein functionality[J]. Food Technology,1988,42:104-114.
[20] MINHVAN N,SIGURJON A,KRISTINANNA T,et al.Influence of salt concentration on the salting kinetics of cod loin(Gadus morhua)during brine salting[J]. Journal of Food Engineering,2010,99(2):225-231.
[21] YANG Huijuan,HAN Minyi,BAI Yun,et al. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages[J]. Meat Science,2015,102:69-78.
[22] YOUSSEF M K,BARBUT S. Effects of protein level and fat/oil on emulsion stability,texture,microstructure and color of meat batters[J]. Meat Science,2009,82(2):228-233.
[23] GROSSI A,GKARANE V,OTTE J A,et al. High pressure treatment of brine enhanced pork affects endopeptidase activity,protein solubility,and peptide formation[J]. Food Chemistry,2012,134(3):1 556-1 563.
[24] GROSSI A,SLTOFTJENSEN J,KNUDSEN J C,et al.Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment[J].Meat Science,2012,92(4):481-489.
[25] JIANG Qingqing,JIA Ru,Naho N,et al. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing[J]. Food Chemistry,2019,271:550-560.
[26] ALIO M,GRAU R,FERNNDEZ-SNCHEZ A,et al.Influence of brine concentration on swelling pressure of pork meat throughout salting[J]. Meat Science,2010,86(3):600-606.
[2] OLESEN P T,MEYER A S,STAHNKE L H. Generation of flavour compounds in fermented sausages—the influence of curing ingredients,Staphylococcus starter culture and ripening time[J]. Meat Science,2004,66(3):675-687.
[3] GALLART-JORNET L,BARAT J M,RUSTAD T,et al.A comparative study of brine salting of Atlantic cod(Gadus morhua)and Atlantic salmon(Salmo salar)[J]. Journal of Food Engineering,2007,79(1):261-270.
[4] DU Lei,ZHOU Guanghong,XU Xinglian,et al. Study on kinetics of mass transfer in water-boiled salted duck during wet-curing[J]. Journal of Food Engineering,2010,100(4):578-584.
[5] WANG Zhaoming,HE Zhifei,LI Hongjun. Mass transfer dynamics during brining of rabbit meat[J]. World Rabbit Science,2017,25(4):377-385.
[6]何翠,张艳,侯佰慧,等.反复冻融兔肉腌制过程中的传质动力影响[J].食品与发酵工业,2016,42(11):110-115.
[7]郭丽媛,刘登勇,徐幸莲,等.猪肉腌制过程中的传质动力学研究[J].食品科学,2015,36(1):31-36.
[8] LENG Xuejiao,ZHANG Lin,HUANG Ming,et al. Mass transfer dynamics during high pressure brining of chicken breast[J]. Journal of Food Engineering,2013,118(3):296-301.
[9]张晨曦,贺稚非,韩辉,等.木瓜蛋白酶对鸡肉湿腌过程中传质动力学的影响[J].食品与发酵工业,2018,44(10):65-70.
[10]中华人民共和国国家卫生和计划生育委员会. GB5009. 3—2016食品中水分的测定[S].北京:中国标准出版社,2016.
[11]中华人民共和国国家卫生和计划生育委员会. GB5009. 44—2016食品中氯化物的测定[S].北京:中国标准出版社,2016.
[12]中华人名共和国农业部. NY/T 1180—2006肉嫩度的测定剪切力测定法[S].北京:中国标准出版社,2006.
[13]中华人名共和国农业部. NY/T 2793—2015肉的食用品质客观评价方法[S].北京:中国标准出版社,2015.
[14]张东,李洪军,王鑫月,等.食盐添加量对腊肉品质的影响[J].食品与发酵工业,2017,43(11):159-164; 171.
[15] BARAT J M,RODRGUEZ-BARONA S,ANDRéS A,et al. Influence of increasing brine concentration in the codsalting process[J]. Journal of Food Science,2010,67(5):1 922-1 925.
[16] ARAT J M,GALLART-JORNET L,ANDRS A,et al.Influence of cod freshness on the salting,drying and desalting stages[J]. Journal of Food Engineering,2006,73(1):9-19.
[17] BARAT J M,RODRGUEZ-BARONA S,ANDRéS A,et al. Modeling of the cod desalting operation[J]. Journal of Food Science,2004,69(4):183-189.
[18] THORARINSDOTTIR K A,ARASON S,GEIRSDOTTIR M,et al. Changes in myofibrillar proteins during processing of salted cod(Gadus morhua)as determined by electrophoresis and differential scanning calorimetry[J]. Food Chemistry,2002,77(3):377-385.
[19] WHITING R C. Ingredients and processing factors that control muscle protein functionality[J]. Food Technology,1988,42:104-114.
[20] MINHVAN N,SIGURJON A,KRISTINANNA T,et al.Influence of salt concentration on the salting kinetics of cod loin(Gadus morhua)during brine salting[J]. Journal of Food Engineering,2010,99(2):225-231.
[21] YANG Huijuan,HAN Minyi,BAI Yun,et al. High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages[J]. Meat Science,2015,102:69-78.
[22] YOUSSEF M K,BARBUT S. Effects of protein level and fat/oil on emulsion stability,texture,microstructure and color of meat batters[J]. Meat Science,2009,82(2):228-233.
[23] GROSSI A,GKARANE V,OTTE J A,et al. High pressure treatment of brine enhanced pork affects endopeptidase activity,protein solubility,and peptide formation[J]. Food Chemistry,2012,134(3):1 556-1 563.
[24] GROSSI A,SLTOFTJENSEN J,KNUDSEN J C,et al.Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment[J].Meat Science,2012,92(4):481-489.
[25] JIANG Qingqing,JIA Ru,Naho N,et al. Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing[J]. Food Chemistry,2019,271:550-560.
[26] ALIO M,GRAU R,FERNNDEZ-SNCHEZ A,et al.Influence of brine concentration on swelling pressure of pork meat throughout salting[J]. Meat Science,2010,86(3):600-606.