Küçüközet Ahmet Oktay, Uslu Mustafa Kemal
Department of Food Engineering, Faculty of Engineering, Akdeniz University, Antalya, Turkey.
Food Sci Technol Int. 2018 Oct;24(7):576-584. doi: 10.1177/1082013218776540. Epub 2018 May 24.
In this study, edible films were produced from sodium caseinate and a sodium caseinate-starch mixture and with or without oleoresins (cumin and oregano oleoresin mixture). Chicken meat was wrapped in the respective films, stored at 4 ℃ for four days, and roasted at 200 ℃ for 30 min. The cooking loss, color changes, instrumental tenderness (shear force and energy) were measured. In addition, sensory evaluation was performed. All films effectively reduced cooking loss from chicken meat. The sodium caseinate-starch-based films were the most successful in preventing cooking loss. The average shear force and shear energy values of the wrapped samples were about 40% and 30% less than those of control samples, respectively. In sensory evaluation, chicken meat roasted after wrapping with the films was considered more tender and delicious than the control. Particularly, chicken meat wrapped with the films containing oleoresin mixture was assessed as the most delicious among the samples. It was shown that the cooking quality of the chicken meat could be significantly improved by pre-wrapping the meat with edible films.
在本研究中，以酪蛋白酸钠和酪蛋白酸钠 - 淀粉混合物为原料，添加或不添加油树脂（孜然和牛至油树脂混合物）制备可食性薄膜。将鸡肉用相应的薄膜包裹，在4℃下储存4天，然后在200℃下烤制30分钟。测定烹饪损失、颜色变化、仪器测定的嫩度（剪切力和能量）。此外，还进行了感官评价。所有薄膜均有效降低了鸡肉的烹饪损失。基于酪蛋白酸钠 - 淀粉的薄膜在防止烹饪损失方面最为成功。包裹样品的平均剪切力和剪切能量值分别比对照样品低约40%和30%。在感官评价中，用薄膜包裹后烤制的鸡肉被认为比对照更嫩、更美味。特别是，用含有油树脂混合物的薄膜包裹的鸡肉在样品中被评为最美味。结果表明，用可食性薄膜预先包裹鸡肉可显著改善其烹饪品质。
