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首页> 美国卫生研究院文献>Food Science of Animal Resources >Comparative Study on the Effects of Boiling Steaming Grilling Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
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Comparative Study on the Effects of Boiling Steaming Grilling Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

机译：蒸蒸烤微波和过热蒸对腌制鸡肉牛排品质特性影响的比较研究

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摘要

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.
机译：研究了五种不同的烹饪方法（煮，蒸，烧烤，微波和过热蒸）对鸡肉牛排的成分，pH，颜色，蒸煮损失，质地和感官特性的影响。过热蒸汽蒸煮的鸡肉牛排的水分含量和明度值（L *值）高于其他烹饪方法，例如沸腾，蒸煮，烧烤和微波烹饪（p <0.05），而蛋白质含量，发红值（a *值），过热蒸汽蒸煮的鸡肉牛排的硬度，胶粘性和耐嚼性低于其他烹饪处理（p <0.05）。用各种方法烹制的鸡肉牛排的脂肪含量和灰分含量，弹性和内聚力没有显着差异（p> 0.05）。在感官特征中，过热蒸汽样品的触感评分，多汁评分和总体可接受性评分最高（p <0.05），而其他处理之间没有观察到风味评分的差异（p> 0.05）。这些结果表明，腌制的鸡排在250℃的预热烤箱中用过热蒸汽和380℃的蒸汽处理5分钟，直到核心温度达到75℃，可改善腌制的牛排的品质和感官特性。因此，过热蒸汽对于改善煮熟的鸡肉牛排很有用。

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