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Study of the quality of restructured chicken ham with different replacing amounts of chicken leg trimming and addition of sodium lactate/sodium diacetate
|關鍵字:||chicken leg trimming|
It is a worthy study program for utilization of chicken leg trimmings which was produced from imported chicken leg to make value-added products after Taiwan as a member of World Trade Organization (WTO). Due to high level of moisture and protein, the products with chicken leg trimmings are easily contaminated with microorganisms. How to prolong shelf-life of these products by a physical and chemical way was another important research topic. In the first trial, different amounts of chicken leg trimmings and 10% tender loin were to replace chicken leg meat for manufacturing restructured chicken ham. In the second trial, two levels (1 or 2%) of sodium lactate/ sodium diacetate were added to restructured chicken ham which was selected by the best overall acceptance in trial 1, than, stored at 7℃ for 4weeks. Some items such as total plate count, TBA, color, pH and sensory panel test were determined to establish the best producing model of restructured chicken ham with chicken leg trimming. The results of the first trial were showed as follows: the crude protein and pH value of restructured chicken hams were not affected by replacing of chicken leg trimmings. However, moisture and crude fat content of hams increased with replacing amount of trimmings. In aspect of cooking loss, the restructured chicken ham with 100% of chicken leg trimmings had the lowest cooking loss value. The replacing amount of trimmings had a negative effect on the tension of restored chicken ham. The hams with replacing amount of 25% and 50% had the significantly lowest tension value. On the contrary, the replacing amount of trimmings had a positive effect on the shear force of restored chicken ham. The chicken hams with replacing amount of 50% and 75% had the significantly highest shear force value. In sensory panel test, the restructured chicken ham with 75% trimmings had the best overall acceptability in this research. The results of the second trial were showed as follows: the chemical contents and pH value of restructured chicken hams with 75% trimmings were not affected by addition of two levels (1 or 2%) of sodium lactate/ sodium diacetate. At the end of storage, pH value of restructured chicken ham with 1 or 2% sodium lactate/sodium diacetate were higher than the control. In cooking loss, the restructured chicken hams with 2% sodium lactate/ sodium diacetate had the lowest cooking loss value. Retarding lipid oxidation (TBA value) of restructured chicken hams were not affected by addition of sodium lactate/ sodium diacetate. In microbiology, the bactericidal efficiency of sodium lactate/ sodium diacetate on lactic acid bacteria and total plate count in restructured chicken ham increased with addition levels and prolonged storage time up to 4 weeks. L and b value of restructured chicken hams were not affected with addition of sodium lactate/ sodium diacetate. However, a value of the control was higher than that of treatments with storage time. In aspect of sensory panel test, the scores of juiciness and overall acceptance of restructured chicken hams with 2% sodium lactate/sodium diacetate were higher than those of products with 1% sodium lactate/sodium diacetate, but no significant differences were found each other. Overall conclusion, the restructured chicken ham with 75% chicken leg trimming and addition of 1 or 2% sodium lactate/ sodium diacetate be accepted by the panelists when stored at 7℃ for 4weeks. Therefore, these results could be as better references in developing a new and effective poultry processing technology for chicken leg trimmings in the future.
|Appears in Collections:||動物科學系|
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