Studies On The Technic Of Degreasing Chicken Meat And The Influence Of The Degreasing Technic On Meat Quality

The degreasing effect of compound salt,the sole and the multi-factor of ultrasonic and compound salt on the chicken wing were studied by the experiments of(1)compound salt degreasing experiment,(2) compound salt and ultrasonic degreasing experiment,and them evaluated the meat quality of the chicken wing obtained.All these would provide a reference and parameter for the development of the meat processing technology.1.The comparison of different degreasing method on the effect of degreasingThe chicken wing was degreased by selected degreasing method under the temperature of 40℃and the time of 1.5h.The results indicated that there is different degreasing effect of different treating method,and the sole treating method was not better than the compound treating method,and the compound salt,ultrasonic plus compound salt and ultrasonic plus lipase,among these three the method of ultrasonic plus compound salt is the best.2.Effect of compound salt on the degreasing of chicken wingBy using sole factor test to select the level of every factor of compound of sodium chloride and sodium bicarbonate,under the basis of the seleced factor to have orthogonal test to optimize the degreasing constitution by using the index of the degreasing rate.The results indicated that the temperature,degreasing time,quotion of chicken wing and solvent,compound salt constituent could affect the degreasing rate,and the treating temperature can be reach to highly significant level(P＜0.01),the best was 1.05%sodium bicarbonate/1.05%sodium chloride,quotion of chicken wing and solvent was 1:2, temperature of 50℃,and the time of 2h.3.Effect of untrasonic plus compound salt on the degreasing of the chicken wing and whole chickenUnder the basis of the compound salt degreasing experiment,the level of every factor were screened by sole factor test using the ultrasonic plus compound salt degreasing method,and also underwent a orthogonal test.The results were indicate that all the three factors could affect the degreasing effect,and the sequence was that temperature,time and ultrasonic power,so the optimized condition was 135w of ultrasonic power,45℃of temperature,1:2 of the quotion of chicken wing and solvent and the time of 1.5h.By using the results of the pre-experiment,the whole chicken was also studied,and the results was that the degreasing rate of chicken wing of 22.93%,chicken breast of 23.57%and the chicken leg of 22.64%.These results indicated that the degreasing effect was very stable under the optimized ultrasonic plus compound salt.4.Effect of degreasing treatment on the meat quality of chickenThe paper was also studied the meat quality of the processed chicken,including the effects of different constituent of compound salt and treating time on muscle color,pH,dripping losses and tenderness;effects of treating temperature on musle color,tenderness and denaturing of muscle protein.The results were as follows:different constituent of compound salt and treating time have no effects on muscle color,pH,dripping losses and tenderness.When the temperature bellow 50℃have no effect on musce quality,but there were a significant effect on muscle quality at 60℃,muscle color has changed and protein started to denature,with the L~* value significantly higher than the control(P＜0.05),a~* and b~* were significantly lower than the control(P＜0.05);the myogen showed no obvious variation,but the total sovent protein and the extractability of myofibrillar protein showed decline.