Effect of Rolling Process on the Yield of Conditioned Chicken Breast Products
Conditioning chicken breast meat products refers to the use of fresh chicken breast meat as raw material, adding appropriate amount of seasonings or auxiliary materials, and after proper processing such as slitting, stirring, molding, conditioning, storage, circulation and sale under the conditions of packaging or bulk and under low temperature freezing conditions, Chicken meat products that have been simply processed or heat-treated before consumption are a new type of food that is nutritious, convenient and fast, and represents the future development direction of deep processing of chicken meat .
Rolling is the most commonly used processing method in the processing of processed meat products . It is an important means to improve the water retention, yield, food quality and sensory quality of the product . It can effectively improve the extraction speed of salt-soluble protein and accelerate its surface to the meat. Move to reduce the amount of marinade and reduce production costs . The introduction of the rolling process has produced a qualitative leap in the processing level of the processed meat products in China. The conditions of the rolling time, the additives during the rolling operation and the degree of vacuum will affect the quality characteristics of the meat .
Water retention is an important indicator for judging the effect of rolling in the rolling process. It means that when the muscle is subjected to external force (pressure, chopping, freezing, thawing, storage, processing, etc.), it retains its original moisture and added. The ability to moisture .
Studies have shown that proper increase of rolling mileage and vacuum can improve the water retention of meat products. The change of vacuum will affect the quality and yield of beef . At present, the research on the process of poultry rolling is mainly focused on rolling mileage. On the other hand, the research on the influence of vacuum degree and temperature on chicken meat products is rarely reported, and the rolling mileage, temperature and vacuum degree are important parameters in the rolling process.
Test material
Chicken breast, sodium chloride, sugar, monosodium glutamate, sodium tripolyphosphate, trisodium phosphate, etc.
Test process
Chicken breast→dressing→rolling and picking→cooking→forming→refrigerating
1. The effect of rolling mileage on the pickling rate and yield of conditioning chicken breast products
Through the trial treatment, the yield of the product increases with the increase of the rolling mileage. Compared with the 1000 m treatment, the 2000 m rolling process has a significant increase; the difference between 2000 m treatment and 3000, 4000, 5000 m treatment Not obvious. The pickling absorption rate also increased with the increase of rolling mileage. Compared with 1000 and 2000 m treatment, the yield of 3000 m treatment increased significantly. The difference between 3000 m treatment and 4000 and 5000 m treatment was not significant. In addition, some studies have shown that the rolling process mileage of the broiled duck breast products is 3000 m. It can be seen that increasing the rolling mileage within a certain range will help to improve the water retention of the product, but when the rolling mileage continues to increase Large, water retention will not continue to improve, because the rolling of the muscle tissue loosening, accelerate the penetration of the marinade into the meat and evenly distributed, while causing tissue rupture on the surface of the meat, myofibrillar protein, viscous matrix degradation resulting free water formed and fixed grid spaces, thereby improving the water retention of the product. Therefore, considering the salt absorption rate, yield rate and economic principle, it is ideal to choose a 3 000 m rolling distance.
2.Effect of vacuum on the pickling rate and yield of conditioning chicken breast products
Compared with the 0.08 MPa treatment, the 0.10 MPa rolling treatment showed a significant decrease in the yield, while the difference between the 0.08 MPa treatment and the 0.06, 0.04, and 0.02 MPa treatments was not significant. The pickling absorption rate increases first and then decreases with the increase of vacuum degree. Compared with the treatment of 0.06 MPa and 0.06 MPa, the pickling absorption rate is significantly reduced, and the difference between 0.08 MPa treatment and 0.06 MPa treatment is not significant. The research shows that the vacuum degree of beef rolling is 0.06 MPa. It can be seen that the water retention of the product does not increase with the increase of the vacuum degree. This is because a certain degree of vacuum can cause pressure on the inside and outside of the muscle fiber. The difference is that the muscle fibers are loosened and the pickling liquid is accelerated, but the excessively high degree of vacuum causes excessive precipitation of the juice in the chicken breast, thereby reducing the water retention of the product . Therefore, the overall yield and the pickling absorption rate are preferably 0.06 MPa.
3. Effect of rolling temperature on pickling absorption rate and yield of conditioning chicken breast products
The pickling absorption rate of the product increased with the increase of the rolling temperature. Compared with the treatment at -3 °C, the pickling absorption rate increased significantly at 3 °C, and the difference between -3 °C treatment and 0 °C treatment was not Significantly, the difference between the 3 °C treatment and the 6 and 9 °C treatments was not significant. The yield rate is not significantly different with increasing temperature. Studies have also shown that the process microorganisms are not easy to multiply under the temperature of 2~4 °C. As the temperature increases, the water retention of the product first increases and then tends to be flat, because the temperature is below 0 °C, the product is rolling. Ice crystals are likely to form during the process. The formation of ice crystals is not only conducive to the absorption of the marinade by the muscles, but too low temperature will slow the movement of water molecules, which will slow down the penetration of the marinade and the formation of ice crystals. It may cause mechanical damage to the muscle tissue during the rolling process, resulting in a decrease in the water retention of the product. Therefore, the comprehensive pickling absorption rate and yield rate, the temperature is preferably 3 °C.
When the other process parameters remain the same, the rolling process parameters of the three are: rolling mileage of 3000-4 000 m, temperature of about 2 °C, and vacuum of 0.06-0.07 MPa. Under this process condition, the product yield can reach 98.32%.
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