New Type Products Of White Chicken Made By Biotechnology

This study takes full advantage of White chicken of the province high-qualityresources and reduces the fat content in the meat with brown. We useTransglutaminase, hydrophilic gum, compound phosphate, soy protein isolate toimprove the low-fat white chicken meat and use mathematical-statistical to optimizethe formulation. The purpose is to develop a low-fat, healthy, delicious white chickenproducts.This study developed chicken balls and chicken nuggets. In this research, singlefactor design, multi-factor design was used to select the optimum conditions on thechicken balls and chicken nuggets. We get the the best ratio of konjac, xanthan gum,gum cards by the orthogonal experiment.We get the tatio of the Sodiumpyrophosphate, sodium tripolyphosphate, hexameta phosphate by mixture experiment.We get the optimal combination of Transglutaminase, hydrophilic rubber compound,compound phosphate, soy protein isolate by central composite experimental design.We get the results in the chicken balls by the indicator of sensory and hardnessthat isolated soy protein,1.58%, transgluta-minase0.59%, hydrophilic gel0.26%(Konjac flour: xanthan gum: Carrageenan=1:1:1), Phosphate0.26%(coke sodium:3poly-phosphate=3:2). Fat4%(brown: pig fat=4:1), salt1.5%.In the chicken nugeets as the indicator of sensory and tenderness we get theresults that Transglutaminase1.07%, compound phosphate0.31%(sodiumpyrophosphate: sodium tripolyphosphate=4:1), soy protein isolate6%, thehydrophilic gel0.48%(Konjac flour: xanthan gum: Carrageenan=6:2:1), chickenskin10%,4%starch can improve the texture and sensory quality of products.In this research, we compared the difference of the new formulation derived fromthe experiment and the available formulation on the market. The results showed that:there was no significant difference of protein, total sugar, ash between the traditionalformulation and the new.but the fat reduced7%of the new formulation,the hardnessthat the new was741.6g was higher than the old that was509.3g, the cholesterol thatthe new was1.07mg/100g was lower than the old that was1.61mg/100g. The fat ofnew formulation of chicken nuggets were maintained at8%as same as the old, but the protein was significantly increased by7%,the tenderness that the new was496.9g ishigher than the old that was455.9g;Tne sensory scores of both of the new productswas higher than the old; there was no difference between them in the storage stability.Optical microscopy and NMR were carried out to observe the micro-structure ofmeat gel and the water-bound state. The phosphate can improve the productcombination of gel network and the moisture status.The water was moved to a shortrelaxation time.Transglutaminase, isolated soy protein, hydrophilic adhesive addedtogether with phosphate can significantly improve the product gel network structureand water-bound state. The water was significantly moved to a short relaxation timeand was more solid Application of functional materials to improve productcharacteristics is theoretically feasible.