The Processing Technology And Tenderization Mechanism Of Tea Fragment Chicken

Tea fragrant chicken is a national characteristic dish.The chicken is matched with tea,and it has the characteristics of tea fragrance,tender and juicy.Traditional tea fragment chicken is mainly hand-made by the chef.There are problems such as time-consuming and laborious processing techniques,insufficient tea aroma,uneven flavor,poor meat quality and lack of scientific system data support,which reduce the edible quality of tea fragment chicken and restrict the further industrialized production of tea fragment chicken.In order to optimize the processing technology of tea fragment chicken,this study used Guangxi Yaoji and Sanjiang black tea as raw materials,analyzed the ficin tenderization process and the changes in the sensory evaluation and physical and chemical indicators of tea fragment chicken during different production process,and determined the best process parameters.The tenderization mechanism of ultrasound and ficin on the breast meat of Yao chicken was explored,aiming to provide a scientific basis for the industrial development of tea fragrant chicken.The specific experimental results are as follows:(1)Based on the traditional production technology of tea fragrant chicken,the tenderization technology was added.The effects of ficin concentration,tenderization temperature,tenderization time,tenderization pH on the quality of tea fragrant chicken were observed.Single factor experiment combined with response surface experiment to get the best tenderization process as follows:ficin concentration 0.85%(based on meat weight),tenderization temperature 53℃,tenderization time 22 min.Under these conditions,the predicted value of the shear force of Chaxiang chicken is 6.91 N,the actual value is 7.16 N,the model is reliable.(2)On the basis of the traditional tea fragrant chicken production technology,the ultrasonic marinating method was adopted.It was found that with the increase of ultrasonic power and time,the marinated absorption rate of tea fragrant chicken increased,and the marinated absorption rate could be increased 93%,indicating that ultrasonic marinating can improve the efficiency of marinating.The single-factor experiment results show that the tea concentration,the amount of salt added,the ultrasonic power and the ultrasonic time are the most influential factors.The sensory evaluation is used as the index to carry out the orthogonal experiment to further optimize the production process of the tea fragrant chicken.The results show that the best process conditions are:tea concentration 3.5%,salt addition amount 3.5%,ultrasonic power 300 W,ultrasonic time 80 min,sugar addition amount 4%,light soy sauce addition amount 7.5%,braised cooking time 60 min,under this process the sensory score of tea fragrant chicken was 81.67.(3)Based on the experimental results of the previous two parts,four test groups were set up:normal temperature wet marinating group,ultrasonic marinating group,after ficin treatment-normal temperature wet marinating group,after ficin treatment-ultrasonic marinating group.Through the determination of shear force,water retention,solubility of myofibrillar protein,SDS-PAGE of myofibrillar protein and actomyosin,and determination of soluble collagen content,the mechanism of ultrasonic and ficin tenderizing of chicken was explored.Comparing the experimental results of the 4 treatment groups,it is found that both ultrasound and ficin have a significant effect on the shearing force and water retention of chicken(P<0.05).After the ficin treatment-ultrasonic marinating group had the smallest shear force and the largest water retention.Compared with ultrasonic treatment,ficin treatment has a more obvious tenderization effect on chicken meat,and a stronger degree of degradation of protein in chicken meat.The cavitation effect of ultrasound mainly acts on myofibrillar protein,thereby improving the tenderness of meat.Ficin has a balanced effect on myofibrillar protein and connective tissue in chicken,which will degrade the protein and improve the tenderness of meat.Among them,ficin has a stronger degrading effect on troponin,myosin heavy chain and light chain,and a more severe dissociation effect on actomyosin.