Study Of Perfecting Extrusion Parameters On Chicken Meat With RSM

With the development of economy and the progress of technology, extruded foods are more populate, because they are delicious, nutritious, healthful and high-digestive. But most extruded foods are made from cereal, and the extruded foods made form meat are few in our country. The reports about that are also few in alien.Chicken meat is the ideal source of high-quality protein. There are more than 22.2 percent protein and only 1.8 percent fat in chicken meat. So it accord with the nutritive concept of people now. But the variety of deep-processed products of chicken meat is singular, and most products are traditional, which makes the additional value of chicken meat low. Therefore, studies on the deep processes are important. In this article, extruded foods, based on chicken meat as material, were developed by single-screw extruder and twin-screw extruder.Firstly, mixtures of chicken and starch were extruded in a single-screw extruder, and the effects of material moisture content, material size and feed composition on degree of gelatinization, expansion rate and bulk density were studied. And a nearly rotatable and central composite design was adopted to obtain data for the correlative statistical models. Through the response surface analysis of experimental data, the optimal feeding parameters of extrusion were determinated, i.e. material moisture content 18-22%, material size 12-16 mesh and feed composition up to 50%. Moreover, the micrographs of prepared and extruded samples were made byScanning Electron Microscope. Through analysis of these micrographs, it was found that lager size cells were along with increasing levels of protein.Secondly, mixtures of chicken and rice flour were extruded in a twin-screw extruder, and the effects of material moisture, cooking temperature and screw speed on degree of gelatinization and dissociative amino acid. And a central composite rotatable design was adopted to obtain data for the correlative statistical models. Through the response surface analysis of experimental data, the optimal processing parameters of extrusion were determined, i.e. material moisture content 34-36%, cooking temperature 121-125℃, and screw speed 218-222rpm.Finally, the farther processes of extrudates were discussed, and the effects of technical parameters on sensory properties were studied A Box-Behnken design was adopted to obtain data for the correlative statistical models for comparing three processes of extrudates. Through the response surface analysis of experimental data, it showed that baking was the optimal process.In the article, the studies show that development of extruded food made form chicken meat and cereals was possible. And the results provide a new process for chicken meat and basal theoretics for extrusion of other meat.