Study Of Physical And Chemical Treatment Effects On Steamed Chicken Breast

As a low-fat,high-protein and nutrient-rich poultry meat product,chicken breast meat can retain its nutrients in the cooking process to the greatest degree and has a broad market prospect.However,these products currently on the market often have problems with chicken breasts being old,with poor taste,and the tenderness of meat is an important indicator of their organoleptical characteristics.It determines the ultimate sensory quality of meat cooking and processing products.In this case,the subject selected boiled chicken breast as the research object,studied the tenderization process and tenderization mechanism of boiled chicken breast meat.In this paper,under the premise of maintaining the original color,taste,shape and nutrition by cooking,the method and mechanism of physical tenderization of chicken breast meat are studied,including the process of ultrasonically tenderizing chicken breast meat,the process of injecting tender chicken breast and the tenderization mechanism.The effect of ultrasonic time,ultrasonic intensity,injection of sodium bicarbonate,injection of compound phosphate and injection of salt on the tenderizing effect of cooked chicken breast were studied to determine the optimal tenderization process parameters.Finally,the tenderization mechanism of steamed chicken breast under different tenderization conditions was studied,such as microstructure,water migration,p H,and puncture shear force.Research indicates:1.Ultrasound has obvious effect on the tenderization of cooked chicken breast.The time range of ultrasonic breast tenderizing chicken breast is determined by single factor: 20-40 min,intensity range: 750-1350 W;multiple factors are designed by using single factor result to design full factor experiment.Analysis of variance,to determine the ultrasound intensity of 1050 w under 30 min,cooked chicken breast has the highest yield,shear force and moisture content were 107.44 %,1.67,63.45 %.2.Injection has a significant effect on improving the tenderness of chicken breast.The single-factor experiment determined that the optimal salt content for injection was 1.5 %~2.00 %,and the optimal injection compound phosphate range was 0.10 %~0.15 %.The hydrogen sodium content ranged from 0.05 % to 0.10 %.Response surface optimization experiment was conducted with the highest product yield as the response value.The optimized additions of salt,complex phosphate,and sodium bicarbonate were 1.90 %,0.10%,and 0.08 %,respectively.3 Through the analysis and study on the physicochemical effects of different tenderization methods on chicken breast meat,ultrasound and injection marinating can significantly increase the p H of chicken breast meat,significantly increase free water content,and the ability of boiled chicken breast to maintain free water is significantly enhanced.The tight structure became apparently loose,the muscle fibers were broken,and the perichondrial membrane was ablated.The increase in p H leads to the deviation of the functional protein from the isoelectric point in the muscle,the interaction between the surface group of the protein and the water molecule,thereby enhancing the water retention.The low-field NMR study found that the ultrasonic wave combined with the injection curing method The increase of free water content in the lower chicken breast,the relative increase of moisture content,enhance palatability;structural weakening of muscle fibers,muscle fiber rupture caused the reduction of chicken breast shear force,tenderness increased.