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The Effect of Compound Food Additive to Retention Water Property on Chicken Brisket

ZHANG Yongming (Center of Research and Develop of Qingdao Chia Tai Co.,Ltd., Shandong Qingdao 266217)  
For enhanceing the chicken breast meat the retention water property by Compound food additive, and the improvement fries in oil the chicken breast meat the quality as a goal.The experiment used many kinds of had the water retention property food additive to conduct the compound research, through to the product product rate, the dehydration rate and the sample sense organ evaluation carried on the quality synthetic evaluation analysis. Synthesis experiment result determination best compound food additive and recruitment. 0.3% compound phosphate, 0.4% calcium chloride, 0.90% carrageenan, 0.52% sorbitol.But this compound food additive fries in oil the chicken breast meat best combination, needs to wait for further studies and enhances the sample the water retention property and the quality and so on.
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