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投稿时间：2017-04-09
投稿时间：2017-04-09
中文摘要: 以预油炸后的鸡米花为研究对象，探究 -18 ℃冻藏 0～60 d 对预油炸鸡米花脂肪氧化、色泽、脆性以及感官品 质的影响，确定预油炸鸡米花最佳冻藏时间，通过测定鸡米花内芯肉过氧化物值（POV）、硫代巴比妥酸值（TBARS）和 外壳酸价判断脂肪氧化程度，同时测定鸡米花外壳脆性、颜色和进行感官评定。结果表明：随着冻藏时间的延长，鸡米 花内芯肉的 POV、TBARS 和外壳酸价均显著增加（P < 0.05）；外壳亮度值和红度值显著上升，且在冻藏 40 d 后亮度值 增加速率显著增大（P < 0.05）；而外壳脆性在冻藏 30 d 后显著降低（P < 0.05）。预油炸鸡米花经微波复热后感官评定 结果表明冻藏 40 d 后的外壳脆性显著降低，同时内芯肉酸败味显著增大。综合分析得出结论：预油炸鸡米花在-18 ℃ 冻藏 40 d 内食用品质最佳。
Abstract:The effects of frozen storage time on the lipid oxidation， colour， crispness and sensorial characteris－ tics of pre-fried popcorn chicken stored at -18 ℃ from 0 to 60 days were investigated in this study in order to determine the optimal storage time. The lipid oxidation was evaluated by the peroxide value （POV）， thiobarbi－ turic acid-reactive substances （TBARS） and acid value of popcorn chicken. Results showed that the POV， TBARS and acid value of popcorn chicken inner meat increased during storage at -18 ℃（P < 0.05）. The light－ ness and redness of crust increased during 40 d storage and the crispness decreased after stored for 40 d （P <0.05）. According to the sensorial evaluation， the crust crispness of microwave -heated popcorn chicken de－ creased and rancid flavor of inner meat increased significantly after 40 d （P < 0.05）. It was concluded that the pre-fried popcorn chicken stored at -18 ℃ within 40 d has a best quality characteristic.
文章编号：201714039 中图分类号： 文献标志码：A
基金项目:黑龙江省应用技术研究与开发重点计划（GA15B302）
| Author Name | Affiliation |
| ZHANG Huan， CHEN Qian， YU Cai-feng， KONG Bao-hua* | College of Food Science， Northeast Agricultural University， Harbin 150030， Heilongjiang， China |
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