食盐添加量对微波加热鸡胸肉糜凝胶品质的影响

Effects of the Amount of Added Salt on Gel Properties of Microwave-heated Chicken Breast Mince

摘要:

食盐是肉类加工过程中最广泛使用的咸味剂，食盐的添加直接影响食品物料的介电特性，改变微波加热对肉制品的作用效果。本文以鸡胸肉为原料，研究不同食盐添加量对微波加热肉糜升温情况及凝胶品质的影响。实验数据表明：添加食盐能显著降低微波加热鸡胸肉糜的升温速率，同时使肉糜的升温速率更趋向于线性；随着食盐添加量的增加，鸡胸肉糜的蒸煮损失显著降低，非压出水分含量和持水性均有显著性提高(p < 0.05)，食盐添加量为1.5%时达到最大值；肉糜的硬度值下降，弹性、黏聚性和恢复性等指标增加（p < 0.05），咀嚼性和凝胶强度变化不明显；肉糜的白度值逐渐降低，彩度值逐渐升高。添加1.5%的食盐能使微波加热肉糜样品的凝胶结构更加均匀致密，质地细腻且富有弹性。

Abstract:

The addition of salt directly affects the dielectric properties of the food material and changes the microwave heating effects on the meat products. Chicken breast was used as the raw material in this study, and the effects of the amount of added salt on the temperature-increasing rate and gel properties of microwave-heated chicken breast mince were evaluated. The results showed that salt addition significantly reduced the temperature-increasing rate of microwave-heated chicken mince, showing a linear trend. As the amount of added salt was increased, the cooking loss of chicken breast mince was significantly reduced, and non-expressible water content and water holding capacity were markedly increased. The water holding capacity of the mince reached a maximum with 1.5% added salt. Hardness decreased and the springiness and resilience increased with increasing salt content (p< 0.05), but no significant changes were observed in chewiness and gel strength. The chroma of the mince was enhanced, whereas the whiteness was reduced with increasing salt content. The addition of 1.5% salt caused the gel structure of the chicken breast mince sample to be more uniform and compact and the texture to be delicate and elastic.