Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate.
Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate.
复制标题
改善鸡胸肉的质地和适口性：高静水压和碳酸氢钠的作用。
DOI：
10.1080/08957959.2013.780053
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发表时间：
2013
影响因子：
2
通讯作者：
T.
中科院分区：
文献类型：
--
作者：
Tabe;K.;Kim;Y.-J.;Ohnuma;S.;Ogoshi;H.;Suzuki;A. and Nishiumi;T.
鸡胸肉在日本不受欢迎，因为它不多汁。研究了超高压和碳酸氢钠联合处理对鸡胸肉质构和适口性的影响。所用样品为肉鸡鸡胸肉。将肉样品浸泡在.0-.4 M NaHCO 3溶液中，然后在100-400 MPa下加压。加压后，将样品在80°C下加热30分钟，然后在冰冷的水中冷却。超高压和NaHCO 3处理使肉仔鸡胸肉含水量增加，失重率和破裂应力降低。此外，肉暴露于200 MPa的加压和.3 M NaHCO 3处理判断嫩，多汁和良好的口感感官评价。超高压与NaHCO 3联合处理可有效地用于肉鸡生产。
Chicken breast is not preferred in Japan because it is not juicy. In this study, the effect of combined high pressure and sodium hydrogen carbonate (NaHCO3) treatment on the texture and palatability of chicken breast was investigated. The sample used was broiler chicken breast. Meat samples were soaked in.0–.4 M NaHCO3solution and then pressurized at 100–400 MPa. After pressurization, the samples were heated for 30 min at 80°C and cooled down in ice-cold water. High pressure and NaHCO3treatment of broiler chicken breast resulted in increased water content, and decreased weight reduction and rupture stress. Moreover, meat exposed to 200 MPa pressurization and.3 M NaHCO3treatment was judged tender, juicy and of good taste by sensory evaluation. The combination of high pressure and NaHCO3treatment can be effectively used for broiler chicken breast production.