Utilization Of Arabic Gum And Calcium Ascorbate In Chicken Paper

Meat paper is a new type of leisure meat products,which contains certain defects,such as high content of sodium and short shelf life.Gum arabic(AG)and calcium ascorbate(Vc-Ca)are recognized food additives in GB 2760,which can be added into all kinds of food moderately according to the production demands.AG also has the functions of decreasing cholesterol levels,promoting digestion,and regulating the balance of human nutrients,etc.The effects of the processing parameters(salted time,roasted temperature,roasted time)and the process recipes(AG,Vc-Ca substitution ratio,fat addition)on the qualities of chicken paper were investigated by using the single factor test and the multi-factor comprehensive test in this study.And the storage characteristics of chicken paper under optimized conditions were also did.The results showed as follow:(1)The extension of salting time(0-9 h)could significantly improve the yield of chicken paper and its frangibility(P<0.05).The extension of roasted time(50-80 min)and the increase of roasted temperature(50-80?)could reduce the Aw and improve the frangibility of the paper,whereas the yield was also decreased.Analyzing the effects of roasted temperature,roasted time,salted time on the Aw,yield,frangibility,composite scores by using the second-order polynomial regression models,the results were significant(P<0.05).The order of three factors on composite score of the paper was roasted temperature > roasted time > salted time.The optimal formulations were as follows: salted time 9 h,roasted time 80 min and roasted temperature 76?.(2)AG could facilitate the formation of elastomer gel,increase the sensory quality of chicken paper and reduce the content of heterocyclic amines in the paper.The addition of Vc-Ca could significantly reduce the pH of chicken meat,delay the formation of gel network and inhibit effectively the production amount of non-polar heterocyclic amines.However,the substitution of Vc-Ca also resulted in the incearse of Aw value and the decrease of the frangibility(P<0.05).The addition of fat above 10% could induce the reduction in the elasticity of the meat emulsion system,the increase in the content of the heterocyclic amines(P<0.05),and the decrease of the comprehensive quality of the paper.Analyzing the effects of AG,Vc-Ca substitution ratio,fat on the Aw value,yield,frangibility,sensory evaluation by using the second-order polynomial regression models,the results were significant(P<0.01),and the coefficient of determination were all above 85%.The suitable formulations were as follows: AG addition level of 0.4%,Vc-Ca substitution ratio of 20% and fat addition free.(3)Appropriate addition of AG can effectively reduce the loss of flavor substances during the storage of chicken paper.The combination of AG and Vc-Ca can not only form a high frangibility of chicken paper,prevent from the rise of Aw value in chicken paper added with single AG,and but also keep the relative stability of the frangibility,which is advantageous to prolong the shelf-life of the product.