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- Title
马铃薯淀粉添加量对真空滚揉调理 鸡柳品质的影响.
- Authors
张靖铭; 刘九阳; 于秋影; 曹传爱; 孔保华; 刘 骞
- Abstract
Objective To investigate the effects of potato starch combined with vacuum tumbling and marinating technology on the quality characteristics of prepared chicken fillet. Methods The effects of different potato starch addition [0, 0.5%, 1.0%, 1.5%, 2.0% and 2.5% (m:m)] on the quality characteristics of vacuum tumbled marinated prepared chicken fillet were investigated by measuring the yield, cooking loss, moisture content, water activity, color difference, textural characteristics and shear force of prepared chicken fillet. Results Compared with the control group without added starch, the tenderness, springiness, resilience, cohesiveness, lightness and redness/greenness of prepared chicken fillet in the experimental group added potato starch significantly increased (P<0.05), moisture content and hardness significantly decreased (P<0.05), and no significant changes were observed in the yellowness/blueness (P>0.05); meanwhile, the yield of prepared chicken fillet significantly increased (P<0.05) and cooking loss and water activity significantly decreased (P<0.05) with starch addition above 1.0% compared to the control group. Conclusion Addition of potato starch can promote the quality profiles of vacuum tumbled prepared chicken fillet, and 1.5%‒2.0% is the optimal addition level. This study can provide technical support for the industrial production of higher quality prepared chicken fillet.
- Publication
Journal of Food Safety & Quality, 2022, Vol 13, Issue 12, p3818
- ISSN
2095-0381
- Publication type
Article