Study On Effect Of Chicken Skins On The Characteristics Of Emulsion Type Sausages Quality With Reduced Back Fat Content

Low temperature emulsion type sausages, namely the mince or meat products, are given priority to poultry meat raw material, add accessories, ingredients respectively, after emulsification, chopping, filling, smoked, cooking, sterilization process technology. In developed countries, low temperature emulsion type sausages start earlier. With the tumbling, chopping, emulsifying and other technologies growing up, establishment of the logistics and distribution system, a sound system of product standards, they can realize standardized, large-scale and intensive process. Low-temperature meat industry started late in our country, with the introduction of foreign advanced technology and equipment in the mid-1980s, the domestic meat processing enterprises, including Yurun, Shuanghui, Delisi.etc and other enterprises spotted on LTMP huge market potential, they purchased processing equipment from the European countries. However, due to the rapid pace of development, the majority of our meat production enterprises lag in research and development of low-temperature meat products, more technical problems exposed to be solved.The study simulated the actual production enterprises, by adding different proportions of chicken skin to substitute back fat. Through the research of the effects of adding chicken skin on the quality and microscopic structure of emulsified chicken sausage, optimize raw material ratio, improve the utilization of slaughter appendages, lower fat content, aiming at providing a reference for the development of low-fat meat products. 1. Research about the effect of adding chicken skin on the rheological properties, water holding capacity and oil binding capacity of the minceWe made a comparison of adding different proportions of chicken skin to substitute back-fat on physical and chemical properties of the emulsion of mince, and analyzed the causes of differences between emulsifying properties. The results show that:with the increasing amount of substitution, L* value has a downward trend change, a* and b* values show an increasing trend. The cooking loss gradually reduced, the cooking loss of the 15% group was significantly lower than each of the other treatment groups (P<0.05), there was no significant difference between the 10%,20%,30% groups (P> 0.05). Hardness of the 0% treatment group was higher than the other groups, there was no significant difference compared with 20% of the group. The difference of hardness values in the 10%,15%,30% groups were not significant (P> 0.05); cohesion differences among treatment groups not significant (P> 0.05); chewiness showed a declining trend. With the temperature reached to 55 ℃, the storage modulus G’of each treatment group reached a minimum value. When the temperature exceeds 68 ℃, the storage modulus G’in the various treatment groups reached the maximum orderly, wherein, the group 15% reached the maximum storage modulus G’ at 78 ℃.2. Research about the effect of adding chicken skin in the manufacturing process of emulsion type sausage on qualityCombined cooking loss, color, texture, sensory evaluation, scanning electron microscopy, low-field NMR measurement results, we study the differences between adding different proportions chicken skin to substitute back-fat on the quality of emulsion type sausages. The results show that with the proportion of chicken skin substitute back-fat increased; there was no significant difference in the cooking loss of each treatment group (P> 0.05). The difference of L* value in the 0%,10% and 20% groups was not significant (P> 0.05), the difference of L* value in the 15% and 30% groups was not significant (P> 0.05). The difference of a* value in 30% and other groups was significant (P<0.05). There was no significant difference between b* value in the 0%,10%,15%,20% and 30% groups (P<0.05). According to hardness, the 15% treatment group was higher than the other two groups, the hardness value of 15% group and the chewiness were the largest compared with other treatment groups were significantly (P<0.05); 0%,10%, cohesion difference 15% group was not significant (P> 0.05),20% group and 30% of group difference was significant (P<0.05); flexible differences among treatment groups were not significant (P> 0.05); the chewiness of 15% group was the maximum.15% of the group scored the highest overall acceptance. No significant easily flow water between the peak area and peak area ratio of the difference (P> 0.05), no significant difference between the free water peak area and peak area ratio (P> 0.05). Free water peak time 0%,10%,15%, 30% no significant difference between groups (P> 0.05),20% group and other groups significant differences (P<0.05).In summary, combined with the study of cooking loss, color, texture, electron microscopy, sensory evaluation on emulsion type sausages, we can obtain a conclusion that using chicken skin:back-fat=1:1 mixture of fat adding to emulsion type sausages, on the basis of reducing fat content, a more stable emulsion system, a higher property of retaining water and oil, a better combination of protein, fat and moisture, we can acquire the improvement quality of emulsion type sausages. In summary, by adding 15% chicken skin, we can acquire a better quality of emulsion type sausages.