Effects Of High Pressure Processing On Quality Of Chicken Product With Low Polyphosphate

China has now become the second largest chicken-production country. Chicken is rich in nutrition, and have high protein and low fat, so chicken production is loved by consumers. Because of the poor elasticity of gels formed by chicken fibers, the chip property of chicken productions is not very good, in order to improve the texture property of chicken production, plenty of additives (e.g.:polyphosphate etc.) are added in the raw material of chicken meat as quality improvers. Too much polyphosphate have bad influence on human body. In recent years, food have tendency of phosphate-free. Food high pressure processing (HPP) can improve the water holding capacity (WHC) and texture property. This research is aim to study the feasibility of using HPP to replace polyphosphate, the contents and results were as follows.1The optimization of chicken salt-soluble protein gel property after HPP treatment.Use mixture design experiment to optimize water holding capacity of chicken salt-soluble protein gel. Treat the chicken salt-soluble protein with0.15%polyphosphate with300Mpa,10min of HPP, then prepare the potein heat-induced gel, the water holding capacity, color and gel strength of gel were studied, and the best ratio of three kinds of polyphosphates in order to achieve the best WHC were optimized. The results showed that: HPP treatment can increase significantly the solubility of salt-soluble protein and also the WHC, gel strength. The best ratio of three polyphosphates was:sodium tripolyphosphate (DSPP)=38.9%, sodium pyrophosphate (STPP)=44.4%, sodium hexametaphosphate (HMP)=16.7%, the effect of HPP on the salt-soluble protein is similar with which of DSPP.2The effects of HPP on the chicken product.Use single factor experiment to study effects of HPP pressure level, HPP time, HPP temperature on the WHC, texture property and colour of chicken product, and on this basis, the optimization of high pressure processing technological conditions of chicken product with0.15%phosphate was made by using orthogonal experiment. The results showed that: under the100Mpa-200Mpa of HPP treatment, chicken product with0.15%polyphosphate had no significant difference with chicken product with0.3%polyphosphate without HPP treatment, the result proved preliminarily that HPP can replace the use of polyphosphate in the way of keeping high level WHC. HPP treatment can improve significantly the WHC, hardness, and chewiness of chicken product. With the increase of pressure level from100Mpa to400Mpa, the WHC, hardness, and chewiness firstly increased and then decreased, the whiteness increased. With the increase of HPP holding time from5min to15min, the hardness and chewiness increased, but WHC, color had no significant change. With the increase of HPP temperature from20℃to50℃, chromaticity of chicken product decreased, but WHC, hardness, and chewiness had no significant change. The microstructure showed that chicken product after HPP treatment had better netted texture. The result of orthogonal experiment showed that:to achieve the best WHC, hardness, color and other property, the HPP treatment were pressure level200Mpa, holdind time10min, temperature30℃...