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首页> 外文期刊>LWT-Food Science & Technology >Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets.
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Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets.

机译：加工方法和保温时间对腌制的鸡胸脯肉片物理和感官品质的影响。

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摘要

The effects of different processing methods and marinating times on the physical and sensory properties of cooked Chinese-style marinated chicken breast fillets were investigated. Factors including marinade treatment (CM = coarse + mixing; CMH = coarse + mixing + homogenizing; FM = fine + mixing; FMH = fine + mixing + homogenizing) marinating method (immersion only, injection and immersion, tumbling) and holding time (0, 18 h) were applied to samples before cooking under simulated commercial conditions. Marinade absorption, cooking loss, maximum force and surface colour (L*, a*, b* values) were measured. Sensory properties including colour, colour penetration, aroma, toughness, flavour acceptability, saltiness, sourness, sweetness, juiciness and overall acceptability were also evaluated using 20 naive assessors. Homogenized marinades, CMH and FMH increased surface CIE a* (redness) and b* (yellowness) values. Conversely, CM had the lowest colour penetration. Employing a tumbling method and an 18 h holding period was found to be positively correlated with most sensory attributes measured; surface colour, colour penetration, aroma, saltiness and sweetness. The individual effect of tumbling produced a significantly (P <0.05) higher overall acceptability, whereas samples held for 18 h were least preferred by the assessors due to lower flavour and overall acceptability scores
机译：研究了不同的加工方法和腌制时间对中式腌制鸡胸肉鱼片物理和感官特性的影响。腌制方法（仅浸泡，注射和浸泡，翻滚）和保持时间（0 =腌料处理（CM =粗+混合; CMH =粗+混合+均质; FM =细+混合; FMH =细+混合+均质） ，在模拟的商业条件下烹饪之前，将18 h）应用于样品。测量腌料吸收，蒸煮损失，最大作用力和表面颜色（L *，a *，b *值）。感官特性包括颜色，颜色渗透，香气，韧性，风味可接受性，咸味，酸味，甜味，多汁性和总体可接受性也被评估，使用了20位幼稚的评估者。均质腌泡汁，CMH和FMH增加了表面CIE a *（红色）和b *（黄色）值。相反，CM具有最低的颜色渗透率。发现采用翻滚方法和保持18 h的时间与大多数感官属性呈正相关。表面颜色，颜色渗透，香气，咸味和甜味。翻滚的单独作用产生了较高的总体可接受性（ P <0.05），而由于风味和总体可接受性评分较低，评估者最不喜欢保持18 h的样品

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