Study On The Preparation Of Composite Fat Substitute And Fresh Chicken Chop Processing

Along with the rapid economic development of our country,people's material life level is advancing day by day,therefore,people favor more excellent scientific,nutritious healthy food.In order to improve the chicken breast bad taste,this research developed a species of fresh chicken chop which not only contain lower fat and healthful,but also meet consumer's characteristics demanding on flavor,taste,texture and so on.Use of chicken fat(rich in polyunsaturated fatty acids),protein,compound emulsifier,and other substance to make composite fat substitute.The optimal processing of composite fat substitute was investigated through response surface analysis.Then the composite fat substitute was injected into fresh chicken breast,on this basis,develope a fresh chicken chop.Water holding,storability,the contents of crude protein and crude fat,and tenderness of fresh chicken chop were studied.The volatile flavor compounds of fresh chicken chop produced by different cooking methods was also detected.The experiments and results are as follows:Formulation optimization of composite fat substitute:In this research,single factor experiment and mixture regression design was used to draw a conclusion that the addition of composite emulsifier was 2.5%,while the mass ratio of glycerol monostearate,lecithin and sodium caseinate was 0.45:0.1:0.45.On this basis,optimize the basic formula and process conditions of composite fat substitute by the responsesurface method.The result showed that effects of each factor for the preparation of composite fat substitute are as follows:oil-water ratio>oil temperature>homogenization time>water temperature.When the oil concentration was 35%,churning time was45s,oil temperature was 130?,water temperature was 35?,the stability of composite fat substitute was best.Technology optimization and indicators determination of fresh chicken chop:The date of dripping loss,centrifugal loss,cooking loss and LF-NMR showed that the water retention of fresh chicken chop was better.The TVB-N and pH of fresh chicken chop in storage process showed the shelf-life of fresh chicken chop was 6 days in 15?.The addition of crude protein and crude fat was respectively 2.56%,4.58%.In order to study the volatile flavor components of fresh chicken chop,the volatile compounds in fresh chicken breast,non-wrapped fresh chicken chop and wrapped fresh chicken chop were determined through HS-SPME and gas chromatography-mass spectrometry.The results showed that there are 79 kinds of volatile flavor compounds in boiled fresh chicken breast,non-wrapped fresh chicken chop and wrapped fresh chickenchop,including hydrocarbons,aldehydes,esters,alcohols,ketones,ethers,nitrogen compounds and heterocyclic compounds,and there are 7 kinds of identical volatile flavor compounds in this three products.61 kinds of main volatile flavor compounds was identified in fried fresh chicken breast,non-wrapped fresh chicken chop and wrapped fresh chicken chop,includinghydrocarbons,aldehydes,alcohols,ketones,esters,ethers,nitrogen compounds and heterocyclic compounds,besides there are 8 kinds of identical volatile flavor compounds in this three products.The content and species of volatile flavor compounds of boiled are more than fried...