Effects Of Different Materials On The Quality Of Chicken Balls

With the development of society and people's pursuit of healthy diet,the demand for chicken is gradually increasing,and the broiler processing industry is also developing rapidly.Chicken has the advantages of low price,low fat content and rich nutrition in the meat processing market.Chicken products are more and more popular.At present,the processed chicken balls have the problems of high fat content and poor elasticity,which affect the nutrition and quality of chicken balls.Therefore,chicken balls with low fat,good taste and high nutritional value are an important research direction in the chicken products industry.Adding phosphate starch in the production of chicken balls can be used as thickener and water retaining agent to improve the yield of chicken balls;Mushroom as an auxiliary material added to chicken balls can enhance the nutritional value of chicken balls and improve the flavor of products;Adding konjac gum and soy protein isolate emulsified palm oil to chicken balls can improve the elasticity and water absorption of chicken balls and reduce the fat content.Therefore,this paper studied the effect of adding phosphate starch,Lentinus edodes,konjac gum and soybean protein isolate emulsified palm oil on the quality of chicken balls.The main contents and results of this paper are as follows:1.Effect of phosphate starch on the quality of chicken balls.In order to explore the effect of phosphate starch on the quality of chicken balls,the effects of different phosphate starch on cooking loss,texture,shear force,color and sensory evaluation of chicken balls were studied.The results showed that increasing the amount of phosphate starch significantly improved(P < 0.05)the hardness,elasticity,chewability and shear force of chicken balls,and reduced the cooking loss,L * and a * values,but there was no significant difference in the elasticity and L * values of chicken balls with 5% and 7.5% phosphate starch.At the same dosage,the water retention,texture properties and sensory quality of chicken balls with 5% corn starch were significantly lower than those with 5% phosphate starch(P < 0.05).Combined with the results of mechanical measurement and sensory evaluation,it can be obtained that adding 5% phosphate starch can improve the water retention and structure of chicken balls and improve the sensory quality.2.Effect of Lentinus edodes on the quality of Lentinus edodes chicken balls.In order to explore the effect of adding Lentinus edodes on the quality of chicken balls,this experiment studied the changes of cooking loss,color difference,shear force,texture value and sensory evaluation of chicken balls with different amount of Lentinus edodes.The results showed that the shear force,a * value,b * value,elasticity and chewability of chicken balls increased significantly with the increase of Lentinus edodes(P < 0.05),and reached the peak when the amount of Lentinus edodes was10%.The cooking loss rate,L * value and hardness had no significant difference with the increase of Lentinus edodes(P > 0.05).The results of sensory evaluation showed that the addition of 10% Lentinus edodes was significantly higher than that of other chicken balls(P < 0.05).The results showed that the quality of chicken balls with 10% Lentinus edodes was the best,which effectively improved the flavor and nutritional value of chicken balls.3.Effects of konjac gum and soy protein isolate emulsified palm oil on the quality of chicken balls.In order to explore the effect of adding konjac gum and soybean protein isolate emulsified palm oil on the quality of chicken balls,the changes of cooking loss,color,shear force and texture of chicken balls with different amounts of konjac gum and soybean protein isolate emulsified palm oil were studied.The results showed that adding konjac gum and soy protein isolate emulsified palm oil in the preparation of chicken balls could significantly reduce the cooking loss rate,L * value and a * value of chicken balls(P < 0.05),and the elasticity and chewability of chicken balls increased first and then decreased.Combined with the mechanical test results,it can be obtained that adding 0.2% konjac gum and 2% soy protein isolate emulsified palm oil can increase the water retention of chicken balls,reduce the fat content,and effectively improve the structure and quality of chicken balls.In conclusion,adding 5% phosphate starch,10% mushroom,0.2% konjac gum and 2% soy protein isolate to chicken balls can improve the water retention and structure of chicken balls,reduce fat content and improve nutritional value.