Study On Quality Improvement Of Fried Chicken Fillet

With the improvement of living standards,people’s consumption concept of meat has gradually changed.Meat products should not only be delicious,but also healthy.Compared with other meat products,chicken has the advantages of fine muscle fiber,low fat content and high content of unsaturated fatty acids in fat,which is favored by more and more consumers.Chicken,especially chicken breast,is composed of type IIB muscle,which belongs to typical white muscle.Chicken breast has low fat content and thick muscle fiber..In addition,the peeled chicken breast meat accounts for more than 16% of the whole chicken,which is a high-quality protein source for people.The only problem is the poor taste.It is undeniable that many domestic studies have made some achievements in improving the quality of chicken,but it is also obvious that these studies seem to only focus on the overall appearance and taste level of chicken,and do not conduct in-depth research on the monomer characteristics of chicken after segmentation.This paper studies the effects of single factors in the process of fried chicken fillet: water addition,glutamine aminotransferase addition and salad oil addition on the edible quality of fried chicken fillet,and discusses the process in order to obtain higher quality fried chicken fillet to meet the needs of people’s daily life.The main contents and results of this paper are as follows:1.Effect of water content on the quality of fried chicken filletThe addition of appropriate water can improve the fried yield and tenderness of chicken willow,but the tenderness difference is not significant(P > 0.05).The change of a * value and b * value of chicken willow after frying is not significant and irregular.The brightness L * value of fried chicken fillet decreased with the increase of water addition.When the water content was 50%,the tenderness,juiciness and overall acceptance of fried chicken fillet were the highest.2.Effect of glutamine aminotransferase on the quality of fried chicken filletThe effects of different glutamine aminotransferase additions(0 ～ 1.5%,w / W)on the tenderness,water retention and edible quality of fried chicken willow were studied.The optimum addition of glutamine aminotransferase was determined by analyzing the changes of frying yield,color difference,shear value and sensory quality of fried chicken fillet.With the increase of glutamine aminotransferase,the frying yield,internal L *,a * and b * values,tenderness,juiciness and overall acceptance of chicken willow were significantly improved(P < 0.05).The shear force of chicken willow decreased significantly(P < 0.05).Therefore,adding 1.0% and 1.5% glutamine aminotransferase can improve the yield,tenderness and sensory quality of chicken willow.3.Effect of salad oil on the quality of fried chicken filletThe addition of salad oil had a significant effect on the quality of fried chicken fillet.The sensory evaluation scores of frying yield,shear force,brightness value L * value,color,tenderness and overall acceptance first increased and then decreased with the increase of salad oil.In the range of 1%-4%,when the amount of salad oil is 2%,the quality of fried chicken fillet is the best..Therefore,adding 1.0%and 1.5% glutamine aminotransferase can improve the yield,tenderness and sensory quality of chicken willow.To sum up,the quality of fried chicken fillet is the best when the addition of water is 50%,glutamine aminotransferase is 1.0% and salad oil is 2%.