传统酱卤工艺参数对鸡肉品质特性的影响OA

Chicken breast was utilized as the raw material in this study,and the effects of tem-perature(85 ℃,90 ℃,95 ℃)and varying durations(5 min,10 min,15 min,20 min,25 min,30 min)during the sauce and braising process were systematically investigated.Prod-uct quality was analyzed through indicators such as heat transfer curves,texture characteris-tics,salt migration,color changes,cooking loss rates,and sensory evaluations.The results revealed that the quality of braised chicken breast in sauce was consistently influenced by both temperature and time.In terms of texture characteristics,optimal hardness and chewi-ness were demonstrated when the saucing duration reached 15 minutes.The peak occurrence time for shear force was observed to decrease with increasing temperature,indicating that high-temperature conditions facilitated faster attainment of ideal tenderness.The salt pene-tration analysis showed that after exposure to 95 ℃ for 20 minutes,the internal salt concen-tration stabilized at approximately 1.3％,suggesting that seasoning component migration had reached equilibrium.The color change exhibited dynamic characteristics,with initial brightness decrease followed by an increase.Higher temperatures were found to result in earlier appearance of the brightness's lowest point while concurrently deepening yellowing values over time.Regarding water retention performance,cooking loss rates were stabilized around 30％after 15 minutes of saucing at 90 ℃ and 95 ℃,significantly outperforming the continuously rising water loss trend observed at 85 ℃.Comprehensive sensory evaluation in-dicated that a braising process conducted at 95 ℃ for 30 minutes optimally balanced flavor penetration with texture integrity.These findings provided precise processing parameters for industrial production of high-quality braised chicken breasts,holding significant application value in reducing energy consumption while maintaining product standards.