Yu Yifan, Yuan Xianling, Zhang Zhouyou, Zheng Yidan, He Ying, Zhou Yingru
College of Bioengineering Sichuan University of Science and Engineering Zigong China.
Food Sci Nutr. 2024 May 7;12(8):5518-5529. doi: 10.1002/fsn3.4197. eCollection 2024 Aug.
Chicken claw products with their unique texture are loved by consumers, and cooking is a key step to affect the taste of chicken claw consumption, through the moderate hydrolysis of proteins and a series of physicochemical changes, so that the chicken claw gets tender and presents a crispy taste, but the current research on the optimal cooking conditions for chicken claw is still relatively small. In the present work, combinations of time (11, 13, 15, 17, and 19 min) and temperature (82, 86, 90, 94, and 98°C) were applied to the cooking of chicken claws. The effects of different cooking conditions on the quality characteristics of chicken claws were investigated, with special emphasis on the cooking loss rate, color, texture properties, lipid oxidation, myofibrillar fragmentation index (MFI), and total sulfhydryl content. The results showed that the cooking loss rate, lipid oxidation, and MFI value of chicken claws gradually increased, and the total color difference (∆), puncture force, shear force, and total sulfhydryl content gradually decreased with the increase of cooking temperature and cooking time. Overall, chicken claws cooked at 86, 90, and 94°C for 15 and 17 min had better texture and flavor.
具有独特口感的鸡爪制品深受消费者喜爱，而烹饪是影响鸡爪食用口感的关键步骤，通过蛋白质的适度水解和一系列物理化学变化，使鸡爪变得鲜嫩并呈现出酥脆的口感，但目前关于鸡爪最佳烹饪条件的研究仍相对较少。在本研究中，将时间（11、13、15、17和19分钟）和温度（82、86、90、94和98°C）的组合应用于鸡爪的烹饪。研究了不同烹饪条件对鸡爪品质特性的影响，特别关注烹饪损失率、颜色、质地特性、脂质氧化、肌原纤维破碎指数（MFI）和总巯基含量。结果表明，随着烹饪温度和烹饪时间的增加，鸡爪的烹饪损失率、脂质氧化和MFI值逐渐升高，总色差（∆）、穿刺力、剪切力和总巯基含量逐渐降低。总体而言，在86、90和94°C下烹饪15和17分钟的鸡爪具有较好的质地和风味。
