| Chicken is rich in protein,minerals,vitamins and other nutrients needed by the human body.It is easy to be digested and absorbed by the human body.It has the effect of strengthening the Constitution and relieving fatigue.Ginseng is a characteristic product of Northeast China.It has many active substances,such as ginsenoside,ginseng polyphenol and ginseng flavone,which is very beneficial to human body.At present,the processing technology of whole chicken products in China is relatively traditional,and the products are relatively single,and there is a lack of nutrition and health care products with deep processing.In addition,consumers are more and more keen on products with nutritional and health functions.Therefore,it has broad prospects and practical significance to develop a new type of roast chicken products with nutritional and health functions by combining human participation with Sanhuang chicken.In this paper,the effect of tumbling marinated technology on the curing characteristics and product quality of roast chicken was studied,and the curing process was optimized.The cooling quality and storage characteristics of ginseng roast chicken were also studied.The results showed that both the traditional wet curing method and the vacuum tumbling marinated method had effects on the absorption rate,yield and MFI of chicken.Compared with wet curing,tumbling marinated can effectively improve the absorption rate and yield of chicken,and reduce the hardness and baking loss of chicken.With the increase of tumbling time,the destruction of myofibrils by tumbling marinated increases gradually.When it exceeds a certain limit,it will have a negative impact on the texture and sensory properties of the product.The results showed that vacuum degree,static curing time and tumbling time had significant effects on ginseng roast chicken,and the order of influence was as follows:tumbling time > static curing time > vacuum degree.The comprehensive score of each factor was obtained by normalization method.The orthogonal test with the comprehensive score showed that when the static curing time was 2 h,the tumbling time was 2 h,and the vacuum degree was 0.04 MPa,the curing quality and edible quality of ginseng roast chicken were the best.The results showed that the protein,fat,ash and ginsenoside Rg1 contents in the group with ginseng extract were 21.84 ± 0.09%,8.04 ± 0.11%,0.97 ± 0.005% and 4.295 ± 0.015 ?g/m L,respectively,which were higher than those in the control group.The addition of ginseng reduced the oxidation of fat and protein,and improved the nutritional value of roast chicken.In addition,the cooling loss and cooling efficiency of the vacuum cooling group were lower than those of the natural cooling group,and the color and texture properties of the vacuum cooling group were also better than those of the control group.The results showed that TBARS,TBV-N and total number of colonies increased with the prolongation of storage period.The shelf life of modified atmosphere packaging was 10-15 days,while that of vacuum packaging was 15-20 days.When other conditions were the same,the TBARS decreased with the increase of ginseng concentration,indicating that the addition of ginseng inhibited the oxidation of fat to a certain extent,and the ginseng addition group could extend the shelf life of 2-5 days compared with the blank group. |
PDF Full Text Request