Nutritional Properties Of Chicken Breasts On Hot Air Swirling Conditions

Spin spouted pre-cooked method is a new type pre-cooked heating processing method which is used in food industry. It is through the gas-solid two phase flow to strengthen two inter-phase mass transfer and heat transfer and it can make the raw material pre-cooked processing to achieve rapid and efficient and energy saving and environmental protection, and it can greatly retains the nutrition contents in the raw materials and it has the advantages of convenient seasoning. Besides, it can reach the purpose of small equipment and big production and the continuous operation. Nowadays, they are no widely used in our country, so it is still in the stage of blank about reports of this method. The paper studies the nutritional value, sensory quality and texture properties of chicken chest meat through different pre-cooked heating processing methods, in order to find the appropriate pre-cooked heating processing method and pre-cooked heating processing conditions and provide a balanced diet for people. Research contents and results are as follows:Firstly, comparison of Spin spouted pre-cooked, oil pre-cooked and water pre-cooking through studying the nutritional value, sensory quality and texture properties of chicken chest meat. The experiment defines pre-cooked heating processing method as an appropriate method because it can greatly retains the nutrition contents in the raw materials. Besides, it has good quality and texture characteristics.Secondly, relationship between nutrition and sensory quality, the color of chicken chest meat is depended on the content of vitamin A; tenderness is depended on the content of moisture and ash and potassium; succulence is depended on the content of moisture; while aroma mainly depends on the content of protein.Thirdly, analysis composition of fatty acid of chicken chest meat, Experimental results show that three different pre-cooked heating processing methods have significant influence on fatty acid of chicken chest meat. The content of unsaturated fatty acid is richer than the other methods, and it have low melting point and high rate of digestion and absorption and it can reduction of cardiovascular and cerebrovascular diseases. Furthermore, One of which contains essential fatty acids is the human body can not be synthesized, such as a-linolenic acid, linoleic acid, arachidic acid and so on. They have very important significance in nutrition on the human body.Finally, under the appropriate pre-cooked heating processing method, study the effect on moisture, protein, fatty of chicken chest meat by different pre-cooked heating processing methods. Through analysis moisture, protein and fatty of chicken chest meat by spin spouted pre-cooked method, we can study the influence on nutritional components by heating temperature, heating wind speed(wind pressure) and heating time, and find suitable pre-cooked heating processing conditions by orthogonal test, statistic analysis and LabView8.2programming software analysis. Specific conclusions as follows:From the single factor test and orthogonal test of moisture content in pre-cooked chicken chest meat, we can see that the following order of three factors is heating wind speed(wind pressure), heating time, heating temperature; the optimal formula is A3B3C1, namely heating temperature is115℃, heating wind speed is0.226m/s(wind pressure is72.643Mpa), heating time is4min.From the single factor test and orthogonal test of protein content in pre-cooked chicken chest meat, we can see that the following order of three factors is heating time, heating temperature, heating wind speed(wind pressure); the optimal formula is A3B1C3, namely heating temperature is115℃, heating wind speed is0.126m/s(wind pressure is35.963Mpa), heating time is7min.From the single factor test and orthogonal test of fatty content in pre-cooked chicken chest meat, we can see that the following order of three factors is heating temperature, heating wind speed(wind pressure), heating time; the optimal formula is A1B3C1, namely heating temperature is105℃, heating wind speed is0.276m/s(wind pressure is90.983Mpa), heating time is4min.From the single factor test and orthogonal test of sensory quality in pre-cooked chicken chest meat, we can see that the following order of three factors is heating temperature, heating wind speed(wind pressure), heating time; the optimal formula is A2B2C1, namely heating temperature is110℃, heating wind speed is0.176m/s(wind pressure is50.303Mpa), heating time is4min.