Effect Of Formula And Main Process On The Quality Of Chicken Meatball

Chicken Pill is deeply loved by the vast diners because of its rich nutrition and unique flavor.At present,most of the chicken pills sold in the market are fast-frozen products.When they eat,they need to process again.If you can develop a bag,you can use it,it will be favored by consumers.This paper uses chicken breast as raw materials,explores the effects of different formulations,different processing technology on the quality of the food chops,and the effects of different preservatives on the quality characteristics and storage characteristics of the food chicken pill,and finally degrade the most productive chicken bulkum production Excellent process.1、Chicken breast was used as experimental material,and sensory evaluation,texture characteristics and water retention were used as evaluation indexes,the effects of chicken skin,fat,potato starch,water,soybean protein isolate,sodium alginate,complex phosphate and KONJAC gum on the quality of chicken meatballs were studied by single factor experiment,then,three factors,water,fat and potato starch,which have a great influence on the quality of chicken meatball,were selected to carry out the orthogonal experiment,finally,the optimum amount of each factor was obtained as follows:Chicken Skin and chicken breast were mixed in the ratio of 3:7 to form chicken meat paste,and compound fat(the compound fat was composed of pig fat and chicken fat in the ratio of 3:1 to form the total meat mixture in the ratio of 8:2.POTATO STARCH 7.5%,water 25%,soy protein isolate2%,sodium alginate 0.2%,complex phosphate 0.3%and KONJAC gum 0.5%were added to the total meat.2、The effects of different processing conditions(beating time:1,3,5,7,9 min;cooking temperature:80,85,90,95,100℃;cooking time:8,10,12,14,16 min)on the quality of chicken balls were compared with sensory score,texture,chroma,yield and moisture content.Based on the single factor test,taking the comprehensive score(Y)as the response value,the three factors that have a significant impact on the quality of instant chicken balls,including beating time(A),cooking temperature(B)and cooking time(C),were investigated.The quadratic multiple regression equation of the relationship between the comprehensive score(Y)and beating time(A),cooking temperature(B)and cooking time(C)is obtained:Y=1.85+0.015A+0.18B+0.086C-0.075AB-0.045AC-0.24BC-0.31A~2-0.79B~2-0.16C~2The best process parameters of the eaten chicken pill were drawn:7 min of the pulping time,the cooking temperature was 85℃,and the cooking time was 12 min.The chicken balls under the optimal technological conditions were selected for microstructure scanning and flavor analysis.The results showed that the tissue structure of chicken balls was relatively compact,and its texture was also relatively good;There are 66 kinds of volatile flavor compounds,mainly trans caryophyllene,curcumene,dodecane,nonanal,a-curcumene,undecane,n-Pentadecane.3、Chicken meatballs were stored at 25℃ after being treated with different preservatives(unadded group,potassium sorbate group,Nisin Group,potassium sorbate and Nisin groof 1:2 and 2:1,whey fermentation powder and the above group).The sensory score,weight loss rate,texture,color,physical and chemical properties and microbial index of chicken meatballs treated with different preservatives were compared and analyzed.The results showed that 0.5 g/kg Nisin had the best preservation effect on chicken meatballs,and could keep the color,flavor and taste of ready-to-eat chicken meatballs,the sensory score,product quality and microbial safety were significantly higher than those of the other groduring storage.After 8 days storage at 25℃,all the indexes still met the national limit standards.When stored at 4℃ for 31 days,the total bacterial count of the product with Nisin was kept within the safe range,and the changes of Ph value,peroxide value and TVB-N value were slow.