反复卤煮过程中扒鸡卤汤物理及感官特性变化分析

摘要

目的:探析反复卤煮过程中扒鸡卤汤物理及感官特性变化,以期为扒鸡的标准化生产提供理论依据.方法:对反复卤煮过程中扒鸡卤汤的稳定性动力学指数(turbiscan stability index,TSI)、透射光强度、粒径、浊度、黏度及色差值多个指标进行分析.结果:随着卤煮次数的增加,TSI值、透射光强度、粒径和亮度值(￡*)整体上先降低后基本保持不变,浊度、黏度、红度值(a*)和黄度值(b*)值整体上先增加后基本保持不变.老汤整体TSI值为0.5,透射光强度为0.35％,平均粒径为25.46 μm,浊度为1 089 NTU,黏度为0.42×10-2pa·s,L*、a*、b*值分别为22.63、0.61和6.48.另外,TSI值、透射光强度、色差值、粒径和浊度之间存在相关性.结论:反复卤煮后,扒鸡卤汤逐渐演化为一个成分较为稳定的复杂多组分分散体系,老汤经过多年反复使用,体系粒径、浊度和色差值指标最佳,适合扒鸡的加工及其质量标准化控制.%Objective:In this study,we aimed to analyze changes in the physical and sensory properties of Dezhou braised chicken brine during its repeated use for the purpose of providing a theoretical basis for standardized production of Dezhou braised chicken.Methods:Turbiscan stability index (TSI),transparency,particle size,turbidity,viscosity and color parameters of fresh and used braised chicken brine were measured.Results:TSI,transparency,particle size and L* value firstly declined and then tended to be stable,and turbidity,viscosity,a* and b* values increased until reaching a plateau with repeated use of the braised brine.The overall evaluation showed that TSI,transparency,particle size,turbidity,viscosity,and L*,a* and b* values of the brine were 0.5,0.35％,25.46 μm,1 089 NTU,0.42 × 10-2Pa·s,22.63,0.61 and 6.48,respectively.Furthermore,TSI,transparency,color parameters,particle size and turbidity had significant correlations with each other.Conclusion:The braised chicken brine gradually became a complex and stable multicomponent system during repeated use,achieving the best particle size,turbidity and color parameters,and it was suitable for braised chicken processing and quality standardization.