CAJ | 학술논문

为建立统一、规范的鸡胸肉剪切力的测定方法,本试验研究了不同的预处理(加热中心温度、水浴温度、保温时间、冷却温度)方法对鸡胸肉剪切力值和蒸煮损失的影响。结果显示：不同的加热中心温度(65℃、70℃、75℃、80℃)、水浴温度(70℃、75℃、80℃)、保温时间(0 min、5 min、10 min)和冷却温度(0~4℃、25℃)对鸡胸肉剪切力值和蒸煮损失均有显著影响(P<0.05),两者均随中心温度和水浴温度的升高、保温时间的延长而增加。当水浴温度为75℃、中心温度为70℃,保温时间5 min以内,肉样的剪切力值处在一个最稳定的状态,剪切力的变异系数相对较小；冷却至0~4℃的肉样其剪切力值和蒸煮损失较小,且剪切力的变异系数也较小。因此,鸡胸肉剪切力测定的推荐预处理条件为：水浴温度75℃,加热中心温度70℃,立即取出用流水冷却至室温,放至0~4℃冷库中过夜。
위건립통일、규범적계흉육전절력적측정방법,본시험연구료불동적예처리(가열중심온도、수욕온도、보온시간、냉각온도)방법대계흉육전절력치화증자손실적영향。결과현시：불동적가열중심온도(65℃、70℃、75℃、80℃)、수욕온도(70℃、75℃、80℃)、보온시간(0 min、5 min、10 min)화냉각온도(0~4℃、25℃)대계흉육전절력치화증자손실균유현저영향(P<0.05),량자균수중심온도화수욕온도적승고、보온시간적연장이증가。당수욕온도위75℃、중심온도위70℃,보온시간5 min이내,육양적전절력치처재일개최은정적상태,전절력적변이계수상대교소；냉각지0~4℃적육양기전절력치화증자손실교소,차전절력적변이계수야교소。인차,계흉육전절력측정적추천예처리조건위：수욕온도75℃,가열중심온도70℃,립즉취출용류수냉각지실온,방지0~4℃랭고중과야。
The effects of different sample pretreating conditions, including internal temperatures ( 65 ℃, 70 ℃, 75 ℃, 80 ℃), water-bath temperatures(70 ℃, 75 ℃, 80 ℃), holding time(0 min, 5 min, 10 min) and chilling tem-peratures(0-4 ℃,25 ℃), on Warner-Bratzler shear force(WBSF) and cooking loss of chicken breast were studied. The breast WBSF and cooking loss increased with the increase of internal temperature and water-bath temperature and the exten-sion of holding time. Under the condition of water-bath temperature at 75 ℃ and internal temperature at 70 ℃, WBSF was kept stable with the smallest variation coefficient. Breast samples chilled to a temperature between 0 ℃ and 4 ℃ showed the small value of WBSF and reduced cooking loss. In conclusion, the optimal conditions for chicken WBSF measuring were heating in a 75 ℃ water bath to an internal temperature of 70 ℃ and storage at 0-4 ℃ overnight.