Influence Of Heat Treatment On Quality Of Chicken Breast

Heat treatment is an important meat processing process,which brings the product a characteristic flavor and color and determines the texture of the product. There are stringent requirements on the heat treatment conditions and parameters in different meat processing processes. Temperature, time and mode of heating changed because of the different products. The purpose of this study is to research the processing theory from the scientific point of view, directed towards the "experience" type of process control in the traditional processing of poultry products. In this paper, chicken breast variation law of quality in different heating medium, heating temperature and time was researched with the four indicators—the sensory evaluation, shear force, total soluble nitrogen compounds and moisture content. Meanwhile, the study of the traditional process of "hot and cold water pot" (heating rate) if impacting on the chicken quality is done. On this basis, using DSC (differential scanning calorimetry) and transmission electron microscopy to analysis the conditions of protein denaturation and further study the mechanism of cooking rate impacting on the quality of cooked chicken breast. The aim is to provide a theoretical basis and technical support on modernization of the traditional production of poultry products, new product development, process improvement and the like. The main results are as follows:1.The effect of cooking temperature and cooking time on the quality of chicken breastAs cooking temperature increasing, shear force of chicken breast decreased after an initial increase, soluble nitrogen content was declining rapidly and then upward slowly for the entire ; moisture content was on a rapidly declining trend as a whole(P<0.001). Among them, when cooking was on 0min and 20min, the shear force was all at the maximum at 90℃; when cooking was on 10min, 30min and 40min,variation of shear forces showed no difference, they were all at the maximum at 80℃and minimum at 90℃.With the extension of the cooking time, cooking temperature is at 40℃and 50℃shear stress change is not obvious, cooking temperatures higher than 50℃, shear stress change of different, where the cooking temperature is 60℃, shear stress is first rise after a downward trend, and P0 the maximum is reached when 30min; cooking temperature of 70℃and 90℃( P<0. 001), or reach minimum value in 10min, 30min, 20min shear stress value maximum. Meanwhile, the cooking temperature of 80℃and 100℃shear, overall is " n ", 0~10min, 20~40min shear force is straight up and reaches its maximum value when and 10min in 20min to a minimum value. Chicken breast overall downward trend of total soluble nitrogen and chicken breast water content is first rise after a downward trend as a whole.2 The influence of cooking rate on the quality of Chicken breastThe shear force of the chicken breast trends upward in the overall with the cooking rate increases. Cooking temperature has little effect on its shear force when the center temperature is 72℃. soluble nitrogen content of the whole matter was first increased and then decreased ("∧"shape) (P <0.001), in which the center temperature of 55℃and 68℃, the content of soluble nitrogen comes to maximum at temperature of 70℃and 80℃, and the overall moisture content decreased (P <0.001),The water content increased slightly when the core temperature was 55℃, when the water temperature is 90℃, the content of soluble nitrogen reached maximum .3 The acting mechanism of cooking rate on the quality of Chicken breastThe chicken breast protein thermal denaturation is not endothermic peak fluctuations with the cooking rate increases, the overall dynamic balance in the process, but the endothermic peak area change was largely concentrated in the water temperature 84℃, 87℃and 90℃, sarcomere length of the overall presentation of the first increased and then decreased, and muscle fiber diameter decreased and then increased trend, same muscle fiber gap width of the overall trends decreasing, muscle fiber gap width was no significant difference (P> 0.05 .) when the center temperature is 72℃.4. The effect of frying temperature and frying time on the quality of chicken breastAs fryinging temperature increasing, frying enhanced the color and flavor of chicken breast and the physical index changed with the chang of the frying temperature and frying time. With the increase of frying temperature, shear force increased firstly and then decreased, while the contents of TSN and moisture dropped continuously. Elongating frying time, shear force increased,but the contents of TSN and moisture decreased. Frying at 150℃for 4.5 min or 165℃for 3.0 min will result relatively high yield rate, while frying at 180℃for 3min will result relatively high TSN content and tender products.5. Fried rate on the quality of chicken breastWith fried rate increases, as a whole ,the shear force increased initially and then decreased.Among them, when the core temperature was 55℃and 68℃, its shear force reached maximum at the oil temperature 150℃and 85℃; when the core temperature was 72℃, the shear force stayed in a stable dynamic process, and reached maximum at 125℃.The overall content of soluble nitrogen compounds was first decreased rapidly and then slowly rising (P <0.001) when the Core temperature was 55℃and 68℃,and reached maximum at the oil temperature 100℃and 125℃; when the core temperature was 72℃,the content of soluble nitrogen showed a slow decline rapidly before the first rise (P <0.001), and reached the minimum at 125℃,the maximum.at 165℃...