肉鸡烤翅热杀菌过程的热穿透特性及品质动力学

doi:10.3969/j.issn.1000-565X.2015.02.003

华南理工大学学报（自然科学版） ›› 2015, Vol. 43 ›› Issue (2): 13-19.doi: 10.3969/j.issn.1000-565X.2015.02.003

肉鸡烤翅热杀菌过程的热穿透特性及品质动力学

李汴生¹ 谭莉¹ 周厚源¹ 阮征^1† 郭伟波² 林光明²杨焕彬²

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

收稿日期:2014-06-09 修回日期:2014-10-16 出版日期:2015-02-25 发布日期:2014-12-31
通信作者: 阮征(1972-)，女，博士，副教授，主要从事食品加工和保藏研究． E-mail:zhruan@scut.edu.cn
作者简介:李汴生(1962-)，男，博士，教授，主要从事食品加工和保藏研究． E-mail: febshli@ scut． edu． cn
基金资助:
广东省教育部产学研结合项目(2012B090600003)

Heat Penetration Characteristics and Quality Kinetics of Roasted Broiler Chicken Wings During Heat Sterilization

Li Bian-sheng¹ Tan Li¹ Zhou Hou-yuan¹ Ruan Zheng¹ Guo Wei-bo² Lin Guang-ming² Yang Huan-bin²

1． School of Light Industry and Food Sciences，South China University of Technology，Guangzhou 510640，Guangdong，China;2． Guangdong Wuqiong Food Co．，Ltd．，Ｒaoping 515726，Guangdong，China

Received:2014-06-09 Revised:2014-10-16 Online:2015-02-25 Published:2014-12-31
Contact: 阮征(1972-)，女，博士，副教授，主要从事食品加工和保藏研究． E-mail:zhruan@scut.edu.cn
About author:李汴生(1962-)，男，博士，教授，主要从事食品加工和保藏研究． E-mail: febshli@ scut． edu． cn
Supported by:
Supported by the Project of Integration of Industry，Education and Ｒesearch of Guangdong Province and Ministry of Education of China(2012B090600003)

摘要/Abstract

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 ～5min)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 f_h、冷却速率系数 f_c 、加热滞后因子 j_h 、冷却滞后因子 j_c 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 a_w 无显著影响(P ＞0. 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．

关键词: 肉鸡烤翅, 热杀菌, 含水率, 热穿透特性, 品质动力学

Abstract: This paper deals with the heat penetration characteristics，quality change and quality kinetics of roasted broiler chicken wings with different moisture contents (w =30% ～40%) sterilized at different lethality values (F =0 ～5min)． The results indicate that (1) the heating and cooling rate indexes (f h and f c ) as well as the heating and cooling lag factors (j h and j c ) both decrease with the decrease of moisture content; (2) samples with lower moisture content may reach a higher lethality value at the same heating and holding time; (3) F value has no obvi-ous effect on the water activity a w (P ＞0． 05); (4) the curves of TBA value obey the zero-order kinetic equation and the corresponding reaction rate k increases with the decrease of moisture content; (5) sterilization with low le-thality value helps to improve the shear force，hardness and chewiness of roasted broiler chicken wings，and the corresponding decreasing curves all obey the first-order kinetic equation; and (6) the damage rates of shear force，hardness and chewiness all decrease with the decrease of moisture content．

Key words: roasted broiler chicken wing, heat sterilization, moisture content, heat penetration characteristic, quality kinetics

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, 43(2): 13-19.

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, 43(2): 13-19.

肉鸡烤翅热杀菌过程的热穿透特性及品质动力学

Heat Penetration Characteristics and Quality Kinetics of Roasted Broiler Chicken Wings During Heat Sterilization

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