Evaluation method of roasted chicken wing quality

An evaluation method and technology for grilled chicken wings, which are applied in the field of quality evaluation of commercially available grilled chicken wings, can solve the problems of inability to evaluate the quality of grilled chicken wings, high subjectivity, etc., and achieve the effects of objective evaluation results, enhanced effectiveness, and easy implementation

Inactive Publication Date: 2018-09-11
FOSHAN MEIYU TECH CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the current prior art, the evaluation of the quality of grilled chicken wings still stays in the direct identification by tasting method, but this method is relatively subjective and cannot objectively evaluate the quality of grilled chicken wings

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) 5 different brands of grilled chicken wings were purchased in the market, and 8 samples were taken from each brand, and placed in a dark and ventilated place at room temperature to be tested;

[0022] (2) According to GB / T23490-2009, the water activity of the sample is measured by the water activity meter diffusion method: weigh about 1g (accurate to 0.01g) of the sample, put it into the sample dish quickly, and place it at a temperature of 20 ° C and a relative humidity of 60 % measured under the conditions, record the response value of the water activity meter every 5 minutes, when the difference between two adjacent response values ​​is less than 0.005A w , which is the measured value. After measurement, the average water activities of five different brands of grilled chicken wings are: 0.836, 0.913, 0.815, 0.921, 0.935;

[0023] (3) According to GB5009.3-2010, adopt the direct drying method to measure the water content of the sample, accurately weigh an appropri...

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PUM

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Abstract

The invention relates to an evaluation method of the roasted chicken wing quality. The method comprises the following steps of testing six indexes including the moisture activity, the water content, the total sugar content, the total bacterial count, the sodium chloride content and the nitrite content in the roasted chicken wings; building a main ingredient comprehensive evaluation model (Y=0.151zx1+0.196zx2+0.314zx3+0.638zx4-0.367zx5-0.932zx6), in the formula, zx1, zx2, zx3, zx4, zx5 and zx6 respectively represent the moisture activity, the water content, the total sugar content, the total bacterial count, the sodium chloride content and the nitrite content in the standard roasted chicken wing samples; the comprehensive scores of the roasted chicken wing quality to be tested are respectively calculated; the sequencing is performed according to the comprehensive score; the quality of the roasted chicken wings sold in the market can be determined. The evaluation method has the advantages that the steps are simple; the implementation is easy; in addition, the result evaluation is objective; the roasted chicken wing quality can be effectively evaluated.

Description

technical field [0001] The invention relates to the technical field of food evaluation, in particular to a method for evaluating the quality of commercially available roasted chicken wings. Background technique [0002] As a big country in the production and consumption of poultry meat products, my country has a long history of poultry meat processing, rich and diverse, and endowed with traditional characteristics of all parts of China. Chicken has the characteristics of high protein, low fat, low cholesterol, rich in vitamins and minerals, and is a high-quality animal protein source generally recognized in the world. Grilled wings are meat products made from chicken wings trimmed, marinated, baked and other processes. It forms a strong roasted aroma and a chewy taste, which is deeply loved by consumers. [0003] However, the evaluation of the quality of grilled chicken wings in the prior art still stays in the identification directly through the tasting method, but this m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/12
CPCG01N33/12
Inventor 马梅伍
Owner FOSHAN MEIYU TECH CO LTD
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