Study On The Tenderizing Technology, Emulsion For Spent Layer And Technology Of Chicken Ham And Sausage

Spent layer with high protein, low fat, low cholesterol, unsaturated fatty acid, vitamins, minerals, is better than the ordinary chicken. However, because the bad tenderness, the layers couldn’t to cooking and processing, so it’s unable to form superior product and gain market competitiveness. This paper aims to solve the problem of the bad tenderness. In order to provide theoretical basis and technology for improving the quality of layer, through the muscle tenderness and the meat emulsion to improve tenderness of spent layer, in the way we can develope chicken ham and sausage emulsion. The major researches and experimental results were as follows:1. In this study, vacuum tumbling tenderization was applied for the spent layer breast meat and leg meat. In order to evaluate the influence on the tenderization of chicken breast meat and leg meast, predictive modeling for the reduced rate of shear force and water holding capacity as separate responses to NaCl solution addition and NaCl concentration and tumbling time were conducted using response surface methodology. Based on the models established, the optimum levels of the three factors were determined to be:NaCl solution addition20%, NaCl concentration2.51%and rolling time2h, the reduced rate of WBS of the breast muscle was51.6%, water holding capacity93.7%; NaCl solution addition19%, NaCl concentration2.66%and rolling time2h, the reduced rate of WBS of the leg muscle was47.5%, water holding capacity91.8%2. In this study, papain tenderization was applied for the spent layer breast meat and leg meat. In order to evaluate the influence on the tenderization of chicken breast meat and leg meast, predictive modeling for the reduced rate of shear force and water holding capacity as separate responses to enzyme dose and tenderized temperature and time were conducted using response surface methodology. Based on the models established, the optimum levels of the three factorswere determined to be:enzyme dosage2.47U/g, tenderized temperature20and tenderized time40min, the reduced rate of WBS of the breast muscle was53.7%,water holding capacity91.9%; Papain dosage2.49U/g, tenderized temperature22℃and tenderized time50min, the reduced rate of WBS of the leg muscle was45.1%, water holding capacity87.2%3. In this study, breast and thigh muscle of spent layer was used as the raw material. Research on the compound tenderizing technology of spent layer’s muscle was based on response indicators, the reduced rate of shear force and water holding capacity, by papain dosage, vacuum tumbling time, tenderized temperature and static time. The optimal technological parameters:Papain dosage3.0U/g, vacuum tumbling time28min, tenderized temperature20℃, tenderized static time40min, the reduced rate of WBS of the breast muscle was51.9%, water holding capacity92.1%; Papain dosage2.76U/g, vacuum tumbling time30min,tenderized temperature23℃, tenderized static time38min, the reduced rate of WBS of the leg muscle was54.4%, water holding capacity85.6%.4. In order to determine the best raw material ratios of the chicken ham, predictive modeling for the sensory evaluation as separate responses to leg meat and breast meat ratio and fat addition and salt addition were conducted using orthogonal experiment. Based on the models established, the optimum levels of the three factors were determined to be:leg meat and breast meat ratio,7:3, fat addition,6%, salt addition,30%. Moreover, the quality of the ham identified, the physical and chemical index had reached the super standard except for the protein, and microbial index of the ham did not exceed the standard.5. In order to determine the best raw material ratios of the chicken sausage, predictive modeling for the sensory evaluation as separate responses to leg meat and breast meat ratio and fat addition and skin addition were conducted using orthogonal experiment. Based on the models established, the optimum levels of the three factors were determined to be:leg meat and breast meat ratio,5:5, fat addition,6%, skin addition,10%. Moreover, the quality of the ham identified, the physical and chemical index had reached the super standard, and microbial index of the ham did not exceed the standard.