Effect Of Tumbling On The Eating Quality Of Prepared Chicken Products

With the development of society, the concept of consumer consumption of meat also have a shift. The trends of today is the healthy and quality food; The eating quality of meat product is extremely important to the consumer and affects the consumer's purchasing decision. Chicken and its products are accepted by more and more consumers for its smooth muscle fiber, low fat content, fat content of higher unsaturated fatty acids. With the accelerated pace of life, people are increasingly inclined to processed meat products. Generally speaking, the processing methods can affect the quality of food products, even small changes in process may also cause significant differences in quality. Processing of chicken as an important part of produced meat, are becoming more and more popular. How to get high-quality processed chicken has already become one of the hot researches for meat researchers.This reaserch first studied the effect of the three factors (tumbling time, salt rate, fluid-meat rate) on the eating quality of chicken separately, and a single factor test conditions,was elected then through the orthogonal experiments, further explored the addition of fluid-meat rate , the tumbling time, the salt concentration on the eating quality of chicken. And the mechanism of which has been explored. We expect that this reserch can obtain better processed chicken products as well as provide the theory basis for the industrial production.1,The results of fluid-meat rate on the eating quality of chicken:⑴Under the condition of 0～4℃, with the liquid rate from 15% to 45%,the absorption rate of curing,concentration of salt soluble protein of processed chicken increasing significantly, the chicken recuperation product protein water and the characteristic obtain certain degree to enhance, the texture characteristic has the improvement.⑵Under the condition of 0～4℃, with the salt water concentration from 0.0% to 3.5%, the absorption rate of curing, the extract content of salt soluble protein were significantly increased.The cooking loss and centrifugal loss were significantly lower. the chicken breast meat water-holding capacity enhancement, the product product rate advances unceasingly; the muscle texture characteristic is improved.⑶Under the condition of 0～4℃,with the tumbling time from 0h to 14h, The extract content of salt soluble protein was significantly increased, the centrifugal loss of chicken breast was significantly reduced, chicken water-holding capacity strengthen unceasingly, the chicken breast meat product rate unceasingly enhances, the chicken texture characteristic is improved certain degree.2,The results of orthogonal to the eating quality of chicken breast:(1)The order of tumbling time, salt rate, fluid-meat rate on the concentration of salt soluble protein, salt soluble protein is C(tumbling time)>B(salt rate)>A(fluid-meat rate). The order of tumbling time, salt rate, fluid-meat rate on the cooking loss, centrifugal loss,yield is B(salt rate)>C(tumbling time)>A(fluid-meat rate)while all these factors have no significant influence on TPA.⑵The optimum parameters through orthogonal of vacuum tumbling on chicken breast are: tumbling time 2.5h, salt rate 2.5%, fluid-meat rate 30%.