扒鸡老卤理化品质分析
目的 分析扒鸡老卤的理化品质, 并探讨各理化指标之间的相关性。方法 取4份不同扒鸡老卤进行理化指标测定, 包括粗脂肪、蛋白质、食盐、水分、灰分、pH、色差值、粒径以及过氧化值(peroxide value, POV)和硫代巴比妥酸(thiobarbituric acid, TBA)值。结果 4份老卤理化指标中水分、食盐平均含量分别达89.54%和3.62%, 食盐含量和粗脂肪含量等无显著性差异(P>0.05), 且老卤微粒的粒径主要分布在0.92~108.20 μm的范围内, TBA值和POV值存在显著性差异(P<0.05), 但低于国家食品卫生标准中规定的最低含量。扒鸡老卤的水分和蛋白质含量呈极显著负相关(r=?0.994); 粗脂肪和POV值呈显著负相关(r=?0.989)。结论 扒鸡老卤成分以水分为主, 含有粗脂肪、蛋白质、食盐等物质, 扒鸡老卤的各成分相对稳定, 适合德州扒鸡的加工。
Objective To analyze the physicochemical quality of old brine of braised chicken, and the correlations among the indexes of old brine were also investigated. Methods The physicochemical qualities of four old brines of braised chicken were detected, including crude fat, protein, salt, water, ash, pH, chroma, partical size, peroxide value (POV) and thiobarbituric acid value (TBA). Results The average content of water and salt was 89.54% and 3.62%, respectively. There was no significant difference between the content of salt and crude fat (P>0.05). Particle size was mainly distributed in the range of 0.92~108.20 μm. Significant differences were observed in TBA value and POV value (P<0.05). But the values of every index were far lower than the lowest limit stipulated in Chinese national food hygiene standards. The results of correlation analysis revealed that water and protein was very significant negatives correlated (r=-0.994), and crude fat and POV was significant negatives correlated (r=-0.989). Conclusion The main component of old brine of braised chicken is water, and the components also include crude fat, protein, salt and so on. The components of old brine are relatively stable, and suitable for the processing of braised chicken of Dezhou.
标题：扒鸡老卤理化品质分析
英文标题：Physicochemical quality of old brine of braised chicken
作者：
刘欢 渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
张庆永 山东德州扒鸡股份有限公司
董丽 渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
刘登勇 渤海大学食品科学与工程学院,辽宁省食品安全重点实验室,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心
中文关键词:老卤,理化品质,相关性,
英文关键词:old brine,physicochemical quality,correlation,
发表日期：2015-10-29
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