| In this thesis,chicken liver and chicken skeleton were used as main materials to make chicken skeleton-liver paste,which could be eaten directly or coated on bread and rice.We optimized the process of chicken skeleton-liver paste,determined the best production process,and carried out the nutritional components and quality standards.(1)By investigating the water holding capacity and sensory score of cooked chicken liver,the optimum cooking conditions were determined as follows: cooking temperature 80 ?,cooking time 9 min,ratio of water to chicken liver 1.4:1.Under these conditions,the chicken liver presented moderate hardness,bright color,no smell of blood,and suitability for further processing.(2)In this study,we determined the effects of chicken liver dosage on product adhesion,gumminess,chewiness and sensory score;the effects of chicken skeleton puree dosage on product particle size and sensory score;the effects of carrageenan dosage on product hardness,gumminess,cooking loss and sensory score;the effects of sodium caseinate dosage on product hardness,chewiness,gumminess and sensory score;the effects of the amount of maize germ oil on the adhesion,cohesiveness,gumminess and sensory score;the effects of the amount of chicken oil on the adhesion,spreading,gumminess and sensory score.The optimum proportioning of chicken skeleton-liver paste was determined as follows: 45% chicken liver,15% chicken skeleton puree,0.5% carrageenan,0.5% sodium caseinate,6.5% chicken oil and 6.5% maize germ oil.The product made in this proportioning tasted good,and had good spreading performance.(3)Based on the influence of soy sauce,salt,sugar and wine on the sensory score of chicken skeleton-liver paste,the optimum condiment proportioning was determined as follows: 1.4% soy sauce,2.5% sugar,2.5% salt and 0.5% liquor.Under this condiment proportioning,the product was moderate in saltness and taste,and had the unique flavor of liver paste food.(4)In this study,microwave sterilization combined with high pressure steam sterilization was used to study the effect of sterilization on the quality of chicken skeleton-liver paste.Based on the determination of the bacterial colony,and observation of color,texture and structure of the sterilized products,the optimum sterilization conditions were determined as follows: 800 W microwave sterilization for 120 seconds,and then sterilized at 121 for 10 minutes.Under the sterilization ?conditions,the number of bacterial colony was 0;the color difference of L*,a* and b* was 39.16 ±0.32,9.93 ±0.29 and 20.27±0.26,respectively;the texture of hardness value,adhesion and chewiness was 15.78 ±0.37,39.71±0.14 and 21.26±1.28,respectively.After sterilization treatment,the chicken skeleton-liver paste was sterile,with good sensory quality.(5)The nutritional indexes of the sterilized chicken skeleton-liver paste were determined.The moisture content was 57.93±0.38%,ash content was 2.93±0.19%,protein content was 8.76±0.12%,fat content was 28.51±0.43%,and calcium content was 246.38±3.56 mg/100 g.Furthermore,the fatty acids of the product were analyzed.The product contained 36.57% oleic acid,31.41% linoleic acid,and a small amount of palmitic acid and stearic acid.(6)The water activity,pH and TBA of the chicken skeleton-liver paste were 0.90±0.01,6.88±0.04 and 0.0018±0.0002,respectively.The product met the commercial aseptic standard.The final sensory score of the product was 73.45±1.32.The chicken skeleton-liver paste had brightly brown-red color,delicious taste,moderate softness and hardness,unique flavor and good spreading performance. |
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