Preparation Of Chicken Skin Compound Gel And Its Application In Emulsion Sausage

Chicken skin is one of the important by-products in livestock and poultry processing.It has a large amount and is rich in fat and collagen,which has high development value.In this study,chicken skin was used as the main raw material,and plant fibrin was used as an auxiliary material to prepare a compound gel.The physical,chemical,texture and functional characteristics of chicken skin gelatin compound gel under different conditions were studied,and the formulation and processing technology of chicken skin gelatin compound were explored and optimized.Based on the determination of the preparation technology of gooseberry complex gel,it was applied to emulsified intestinal products,and its role in emulsified intestines was studied.The main findings are as follows:1.Study on the physicochemical properties and emulsification properties of chicken skin crust under different conditions.The results showed that compared with chicken skin,chicken skin peel had lower protein content and higher fat content.The best preparation process was emulsifying rate of 11000 r / min,emulsifying time of 14 min,and emulsifying temperature of 0-2 ℃.In the preparation of goose peel and its subsequent production applications,pH 5 and refrigerated for 48 h are good for goose peel and its products,and it is good for goose peel and its products to show better quality characteristics.The chicken skin peel is easy to produce oil when heated,so the cold gel method should be used in the preparation of chicken skin compound gel.2.By optimizing the formula of the chicken skin compounding gel,it was found that the addition of chicken skin peels will reduce the hardness of the chicken skin compounding gel and increase its elasticity;soy protein isolate can increase the hardness and elasticity of the chicken skin compounding gel.However,when the amount is too high,the elasticity will decrease;as the amount of ice water increases,the hardness and elasticity of the chicken skin compound gel will increase and then decrease.The best formula of chicken skin compounding gel is 15.586% of chicken skin peel,19.557% of soy protein isolate,and 64.857% of water.3.Optimized the processing technology of chicken skin compounding gel,and found that with the increase of chopping time,chopping rate and gel time,the texture characteristics of chicken skin compounding gel showed the trend of improving first and then decreasing;compared with refrigerated Freezing is more suitable for the gelling conditions of chicken skin compounding gel.The optimal processing technology of chicken skin compound gel is chopping time 12 min,chopping speed 2600 r / min,gel time 22 h,and gel temperature-8 ℃.4.Study on the functional characteristics of chicken skin compound gel.The results show that compared with the pure SPI gel,the chicken skin compound gel has better solubility in each pH environment,the solubility is the highest in a neutral solution with a pH of about 7,and the water absorption is not as good as the SPI gel,but the water retention is different.It is not significant,the oil holding capacity is slightly lower than that of the pure SPI gel,but the oil absorption is better,although the freeze-thaw stability and retort resistance are lower than the pure SPI gel,the corresponding freeze-thaw stability and retort resistance The data is still good,and can produce good odor in the meat products without generating the odor in the pure SPI group.5.A comparative analysis of the product characteristics of different fat replacement ratios shows that chicken skin compounded with gel instead of fat will increase the moisture and protein content of the emulsified intestine,reduce the fat content in the emulsified intestine,and increase water activity.,But can be effectively reduced after the cooking process.After cooking,at a lower substitution ratio,the addition of chicken skin compound gel will adversely affect the color and texture of the emulsified intestine,but as the substitution ratio continues to increase,the texture and color of the emulsified intestine will rebound.The trend peaks,especially when chicken skin compounding gels completely replace fat.Combining the results of sensory evaluation,it is possible to select different chicken skin compounding gel replacement ratios for different positioning consumers.