盐焗风味鸡胸肉腌制液配方优化研究

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中图分类号：TS251.55 文献标志码：A 文章编号：1000-9973（2025）11-0114-08

Abstract： The effects of different addition amount of salt，umami components and spices in marinade on the marination absorption rate， yield，moisture content，texture properties and sensory score of salt-baked flavor chicken breast during pickling are investigated. The results show that with the increase of salt addition amount in marinade，the marination absorption rate，yield，moisture content and sensory score of chicken breast firstly increase and then decrease.When the salt addition amount is 20% ，they all reach the maximum values.The hardness and chewiness gradually increase. The addition of umami components and spices has no significant efects on the marination absorption rate，yield，moisture content and texture properties of chicken breast，but it significantly affects the sensory score of chicken breast. The optimal salt-baked flavor marinade formula is obtained through response surface method optimization as follows： the addition amount of salt，umami components and spices is 22.06% ， 0.53% ， 0.66% respectively. At this time，the chicken breast has appropriate saltiness，and the taste and salt-baked aromaarerichand harmonious.

Key words： salt-baked flavor chicken breast；marinade formula；response surface method； food quality; sensory evaluation

近年来，随着人们健康意识的增强，鸡胸肉由于高蛋白、低脂肪的特性越来越受到消费者的欢迎，特别是健身爱好者常将其作为增肌、减脂的必备食物[1。（剩余11422字）