肉类研究
肉類研究
육류연구
MEAT RESEARCH
2014年
8期
10-13
,共4页
骨肉相连%正交试验%感官评价
骨肉相連%正交試驗%感官評價
골육상련%정교시험%감관평개
bone and chicken string%orthogonal experiment%sensory evaluation
骨肉相连是一款新口味的休闲产品，是将新鲜的鸡腿肉加上鸡胸部的脆嫩软骨用特别的香辣调料腌制，再通过烤箱熟制而成。通过对影响骨肉相连感官评价综合评分的各因素（腌制料添加量、腌制时间、烤制温度和烤制时间）的试验研究，并采用正交试验确定最佳工艺参数，结果表明：腌制料添加量为10％，腌制时间为22h，烤制温度为200℃，烤制时间为7min。经验证在最优组合下其感官评价综合评分为94分。
骨肉相連是一款新口味的休閒產品，是將新鮮的鷄腿肉加上鷄胸部的脆嫩軟骨用特彆的香辣調料醃製，再通過烤箱熟製而成。通過對影響骨肉相連感官評價綜閤評分的各因素（醃製料添加量、醃製時間、烤製溫度和烤製時間）的試驗研究，併採用正交試驗確定最佳工藝參數，結果錶明：醃製料添加量為10％，醃製時間為22h，烤製溫度為200℃，烤製時間為7min。經驗證在最優組閤下其感官評價綜閤評分為94分。
골육상련시일관신구미적휴한산품，시장신선적계퇴육가상계흉부적취눈연골용특별적향랄조료업제，재통과고상숙제이성。통과대영향골육상련감관평개종합평분적각인소（업제료첨가량、업제시간、고제온도화고제시간）적시험연구，병채용정교시험학정최가공예삼수，결과표명：업제료첨가량위10％，업제시간위22h，고제온도위200℃，고제시간위7min。경험증재최우조합하기감관평개종합평분위94분。
The bone and chicken string is a new taste of leisure product. Fresh chicken meat and breast crispness cartilage was cured with special spicy condiment, and then cooked with oven to make bone and chicken string. The effects of the factors of curing material addition, curing time, baking tem-perature and baking time on the sensory evaluation of the comprehensive score of bone and chicken string was studied. Through orthogonal experiment, the optimum processing technology was defined. The result showed that the addition of curing material was 10%, curing time was 22h, baking temperature was 200℃ and baking time was 7min. Under the optimum condition, the sensory evaluation of the compre-hensive score was 94 .
