| 肉鸡烤翅热杀菌过程的热穿透特性及品质动力学 |
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| 引用本文： | 李汴生,谭莉,周厚源,阮征,郭伟波,林光明,杨焕彬.肉鸡烤翅热杀菌过程的热穿透特性及品质动力学[J].华南理工大学学报(自然科学版),2015(2):13-19. |
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| 作者姓名： | 李汴生 谭莉 周厚源 阮征 郭伟波 林光明 杨焕彬 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 广东无穷食品有限公司,广东饶平,515726 |
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| 基金项目： | 广东省教育部产学研结合项目(2012B090600003)@@@@Supported by the Project of Integration of Industry ，Education and Research of Guangdong Province and Ministry of Education of China |
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| 摘 要： | 研究了不同含水率(w=30%~40%)肉鸡烤翅在热杀菌过程中(杀菌值F=0~5 min)的热穿透特性、品质变化规律及其动力学.结果表明:随着含水率的降低,罐头冷点加热速率系数fh、冷却速率系数fc、加热滞后因子jh、冷却滞后因子jc均降低;相同升温时间及保温时间下,含水率低的烤翅样品积累的F值更大;F值对烤翅的水分活度aw无显著影响(P0.05);烤翅的硫代巴比妥酸(TBA)值变化遵循零级动力学方程,其变化速率k随含水率降低而增大;低强度的热杀菌有利于改善肉鸡烤翅的剪切力、硬度及咀嚼性,其下降曲线均遵循一级动力学方程,且受热杀菌破坏的速率均随着含水率的降低而减小.
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| 关 键 词： | 肉鸡烤翅 热杀菌 含水率 热穿透特性 品质动力学 |
Heat Penetration Characteristics and Quality Kinetics of Roasted Broiler Chicken Wings During Heat Sterilization |
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| Li Bian-sheng,Tan Li,Zhou Hou-yuan,Ruan Zheng,Guo Wei-bo,Lin Guang-ming,Yang Huan-bin.Heat Penetration Characteristics and Quality Kinetics of Roasted Broiler Chicken Wings During Heat Sterilization[J].Journal of South China University of Technology(Natural Science Edition),2015(2):13-19. |
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| Authors: | Li Bian-sheng Tan Li Zhou Hou-yuan Ruan Zheng Guo Wei-bo Lin Guang-ming Yang Huan-bin |
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| Institution: | Li Bian-sheng;Tan Li;Zhou Hou-yuan;Ruan Zheng;Guo Wei-bo;Lin Guang-ming;Yang Huan-bin;School of Light Industry and Food Sciences,South China University of Technology;Guangdong Wuqiong Food Co. ,Ltd.; |
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| Abstract: | |
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| Keywords: | roasted broiler chicken wing heat sterilization moisture content heat penetration characteristic quality kinetics |
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