The Investigation On The Application Of Lycopene In The Dried Minced Chicken Slice

Dried minced slices are a kind of traditional flavor meat product,which is rich in nutrition,unique in flavor,easy to carry and eat and popular with consumers.However,with the enhancement of people's health awareness and living standards,people's satisfaction for meat products is no longer limited to the product flavor,but more inclined to pay attention to the nutritional value of products.To realize the innovation of traditional meat products,the development of new functional meat products has become an important research direction.Among them,adding exogenous functional factors is an important way to develop new meat products.Lycopene is widely found in tomatoes,watermelons,guava and other fruits,which shows the physiological functions of antioxidation,blood pressure reduction,anti-tumor,and is widely used in the field of food and medicine.In this paper,lycopene was used to study the effect of lycopene on the quality of the dried minced chicken slices.The lycopene enriched dried minced slices were prepared by incorporating lycopene into chicken mince,and both formulation and processing technology were developed and optimized.Besides,the storage stability of the resulted product was also investigated.Lycopene can effectively improve the color and texture of the dried minced slices,resulting in the increase of a * value,the decrease of b*value and L *value.Besides,the elasticity of the product was also improved.With the increase of lycopene addition,the oxidation of lipid and protein was effectively controlled,and the antioxidant capacity of the product was significantly improved.With 0.90 g/kg lycopene added,the product gained the highest the sensory acceptability.The contents of malondialdehyde,carbonyl and sulfhydryl in the product were 0.74 mg/kg sample,0.18 nmol/mg prot.and 143.28 nmol/ mg prot.,respectively.Meanwhlie,the product showed wonderful antioxidant properties,of which the ABTS antioxidant capacity,DPPH scavenging capacity and FRAP antioxidant capacity were 195.16 ?mol Trolox/mg prot.,122.96 ?mol Trolox/mg prot.and 44.39 ?mol Trolox/mg prot.,respectively.The effects of lycopene,fat,sugar and papain on the lycopene enriched dried minced chicken slice were studied,and its optimum formula was determined.When the total weight of lean meat and fat meat is 1 kg,the optimum formula of the dried minced chicken slice was as follow: lycopene 1.01 g,fat 98.14 g,chicken paste 901.86 g,sugar 109.46 g,salt 20.00 g,phosphate 3.00 g,papain 37500 U.The effects of mixing time,vacuum rolling curing time,drying temperature,baking temperature and baking time on the lycopene enriched dried minced chicken slice were studied.The optimum processing technology of the lycopene enriched dried minced chicken slice was as follows: mixing time 45.00 min,vacuum rolling curing time 15.00 min,drying temperature 50.48 ?,baking temperature 145.87 ? and baking time 3.75 min.Accelereated destructive test was carried out on the lycopene enriched dried minced chicken slice and the shelf life was predicted by the chemical kinetic model.The preservative combination of the product was determined.The preservative combination of 0.1 g/kg nisin,0.075 g/kg potassium sorbate and 3 g/kg sodium diacetate in the lycopene enriched dried minced chicken slice resulted in the shelf life of 27 days and 281 days at room temperature(25 ?)and low temperature(4 ?),respectively.The color,pH,texture,TBARS,carbonyl value,TVB-N value and microbial population of the lycopene enriched dried minced chicken slice changed with the storage time,indicating the good storage stability.