Effects of Tumbling on Finished Product Yield of Prepared Chicken Breast Meat Products

doi:10.7506/spkx1002-6630-201614002

Abstract

Abstract:

This experiment was performed to investigate the effects of combined treatment of tumbling distance, temperature
and vacuum degree on finished product yield of prepared chicken breast meat products. On the basis of single-factor
experiments, the Box-Behnken response surface methodology was applied to optimize the parameters. Results indicated
that the quadratic polynomial regression model established had a good fitness (R2 = 0.848 9). The finished product yield of
prepared chicken breast meat products was significantly influenced by the interaction of vacuum degree and temperature
(P < 0.05). The optimum conditions were determined as follows: tumbling distance, 4 000 m; temperature, 1 ℃ and vacuum
degree, 0.07 MPa. Under these conditions, the finished product yield was 98.32%.

Key words: chicken breast meat products, tumbling distance, vacuum degree, response surface methodology, inished product yield

CLC Number:

TS251.1

LIU Mengjuan, CAI Yunjie, LIANG Zihao, DENG Shaolin, XU Xinglian. Effects of Tumbling on Finished Product Yield of Prepared Chicken Breast Meat Products[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201614002.

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