| Black-bone silky fowl is a traditional Chinese medicine and food dual-use rare food,rich in nutrients and highly nourishing.From now on,some achievements have been made in the study of the nutritional components and active functions of the black bone chicken,but there are few related literature in the research and development of the food of the black bone chicken.Low field nuclear magnetic resonance(LF-NMR)technology is widely used in the field of meat research,but rarely reported in the silky chicken products.In this paper,the changes of water retention and other quality characteristics in the process of processing and storage of black bone chicken sausage were studied with LF-NMR method.The study was to provide theoretical basis and practical guidance for the development and utilization of black bone chicken.The main work and results are summarized as follows:1.Taking phosphate A,phosphate B and phosphate C as the research object,setting different additions,taking the boiling loss rate as the evaluation index of water retention,designed single factor experiment and response surface optimization experiment,and determined the optimum ratio and addition amount of phosphate A 0.16%,phosphate salt B 0.17%,phosphate C 0.09%.With compound phosphate,salt and sodium casein as the research object,a single factor experiment was designed The double prediction model was established with the cooking loss rate and the sensory score as the response value.The optimum ratio and addition amount of the compound salt were as follows:the salt 0.74%,the compound phosphate 0.40%,and the sodium caseinate 2.24%2.Using the Pearson correlation analysis model in SPSS 22 bivariate analysis,it was concluded that there was a significant negative correlation between the transverse relaxation time(T2)and the boiling loss rate,and the correlation coefficient was-0.732;the correlation coefficient was significant positive correlation between T2 and water content,and the correlation coefficient was 0.810;the total integral peak area(S)and steaming of the total integral inversion of NMR There was a significant negative correlation between the boiling loss rate and the correlation coefficient of-0.785;S had a significant positive correlation with the water content,and the correlation coefficient was 0.679;the correlation coefficient between the weak integrated water integral peak area(S22)and the masticability,cohesion,elasticity and hardness were-0.527,0.616,0.617,-0.599,and NMR The correlation coefficient between resonance inversion free water integral peak area(S23)and juicy was 0.731,and there was a significant positive correlation between the sum of S22 and S23 and the structure of tissue,and the correlation coefficient was 0.794.3.Set different compound salt adding way,using nuclear magnetic resonance method,determine the best addition method of compound salt:in the first chopping with 30%soybean milk dissolve state in one time added,the best curing process was:the first 52 centigrade water bath heating 2 h,second 80 centigrade water bath heating 15 min.4.NMR technology was used to determine the moisture change of sausage during microwave reheat.The results showed that when microwave reheating 0～40s,the free water was the first to lose,the weak junction water was partly transformed into free water,and the water freedom degree of the sausage system increased.After microwave heating for 40s,the protein fatty water binding system was destroyed.The loss of free water and weak junction water showed an increasing trend,and the loss of water was becoming more and more serious and the taste was getting dry and hard.5.Nuclear Magnetic Resonance(NMR)and microwave loss determination:compared with commercialized compound phosphate,the compound salt had a better water retention effect on the chicken sausage,and the ability to resist the damage of microwave heating was stronger.6.The LF-NMR method confirmed that the sausage changed 3 days at room temperature(16～20℃).After 6 days of cold storage(0～4℃),it began to deteriorate.Frozen storage(-20～-18℃)for 40 days,the structure of protein fat hydrogel network of meat sausage was destroyed,and the quality of the system deteriorated.During cold storage,transverse relaxation time(T2)was positively correlated with water activity(Aw),and the correlation coefficient was 0.650.7.By nuclear magnetic resonance(NMR)method,the glass state transformation temperature(Tg)of the compound salt group of black bone chicken was-30℃,compared with the commercial compound phosphate and salt,the temperature was increased by 6 and 7,respectively.The results showed that compound salt was more conducive to the stability of chicken meat sausage. |
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