チキンの胸の汁性および硬さの感覚的値の決定は,噛む段階のプロトコルと物理化学的検証を用いて行われます
Jiale Liang1, Shin-Ichi Ishikawa1
1Department of Food Science and Business, School of Industrial Sciences, Miyagi University, Sendai, Miyagi, Japan.
まとめ
鶏乳の調理時間を最適化することは,果汁と柔らかさを高めるための鍵です. この研究では,調理期間がジューシー性に大きく影響し,温度が硬さに影響し,必要な肉の品質を慎重にトレードオフする必要があることがわかりました.
科学分野:
- 食品科学 食品科学について
- 肉の品質に関する研究
- 感覚分析 感覚分析
背景:
- 汁性と硬さは,肉の品質の重要な属性である.
- 現在の調理方法では,常に最適な質感が得られない可能性があります.
- 消費者の好みは,これらの感覚的特徴と密接に関連しています.
研究 の 目的:
- 異なる調理条件下で鶏の胸の汁性や硬さを評価するために.
- 肉の評価のために,噛む段階の感知プロトコルと偏光感知定位 (PSP) を導入し,検証する.
- 調理効率の向上のために,果汁と硬さに影響を与える主な要因を決定する.
主な方法:
- 鶏の胸は,真空低温および圧力フィルター紙の方法を使用して調理されました.
- 噛む段階の感覚プロトコル (3,10個の噛みしめ,飲み込む準備ができている) が採用されました.
- 固定レファレンスサンプルの有極感定位 (PSP) が感覚評価に利用されました.
主要な成果:
- 硬さは主に調理温度によって影響され,果汁性は主に調理期間によって影響された.
- 噛む時間が長くなると,感知される果汁性 (P <0.05) が著しく増加しました.
- センサリー評価と,汁性 (r=0.85) と硬さ (r=0.87) の物理化学的測定値との間に強い相関が見られた.
結論:
- 高汁度と低硬度を同時に達成することは,影響する要因が異なるため,困難です.
- 調理期間を最適化することは,鶏の乳房の汁性を増やすために温度よりも重要です.
- 感知される果汁性 (3.5%) と硬さ (16.5 N) に対して確立された値は,調理の最適化のためのターゲットを提供します.
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