Optimization of Processing Technology and Quality Determination of Salt-reduced Chicken Pine by Response Surface Methodology

SUN Yue; LI Zhen; WANG Peng; XU Xinglian

doi:10.13386/j.issn1002-0306.2022030052

Volume 43 Issue 20

Oct. 2022

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Science and Technology of Food Industry > 2022 > 43(20): 263-273. > DOI: 10.13386/j.issn1002-0306.2022030052

SUN Yue, LI Zhen, WANG Peng, et al. Optimization of Processing Technology and Quality Determination of Salt-reduced Chicken Pine by Response Surface Methodology[J]. Science and Technology of Food Industry, 2022, 43(20): 263−273. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030052.

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Optimization of Processing Technology and Quality Determination of Salt-reduced Chicken Pine by Response Surface Methodology

National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

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Received Date: March 03, 2022
Available Online: September 26, 2022

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Abstract

Abstract

Taking chicken breast as the research object, the best production process of salt-reduced chicken pine was discussed. On the basis of the previous experiment, the response surface was analyzed by the one-factor influencing factors of the first cooking time, re-cooking time and stir-frying time, the sensory score and yellowness value of chicken pine as the response values. Stress-strain gauge testing was carried out by self-developed 3D printed mold to simulate the stress of meat floss during chewing, and correlated with the particle size screening results of palliative. The results showed that the optimal processing conditions for chicken pine processing were 40 min for initial cooking time, 24 min for re-cooking, and 20 min for stir-frying. The sensory score of salt-reduced chicken pine made under this process condition was 88.09 scores, and the yellowness value was 21.95, which was similar to the predicted value. The sodium chloride content of this test product ranged from 1.0% to 2.1%, and the sodium chloride content was reduced by more than 25% compared with commercially available products, which met the salt reduction product standards. The test of meat pine and commercially available meat pine particle size screening and stress strain test, the stress generated by this study product in the case of low strain was less than that of commercially available products, and the strain generated in low stress conditions was greater than that of commercially available products, which might be related to the quality ratio of up to 65.7% of the small particles in the screening results of the test product, the particle size of the test meat pine was smaller than commercially available products so that it was extended in the elastic deformation stage, and its compressibility was greater than that of commercially available meat floss. In summary, the quality of the products in this study was superior to that of commercially available products.
- chicken floss,
- salt reduction,
- the response surface,
- thermal processing,
- process optimization,
- particle size distribution,
- stress-strain spectrum

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Optimization of Processing Technology and Quality Determination of Salt-reduced Chicken Pine by Response Surface Methodology