Ae_kfp_06_32.docx

CHICKEN NUGGET

Members of Group: Fenty Kurnia P. – 185100100111009 / 06 Nike Julya

– 185100101111027 / 32

First of all, we’ve chosen chicken nugget as our product to be analyzed. 1. Mention and explain the characteristics of dispersed and continuous phase of the product? Chicken nugget is an emulsion food product. Why so? Because chicken nugget is made of meat contains fat (oil), the chicken meat will be mixed with water so the emulsion will be oil in water, just like sausage and meatball. So, the dispersed phase is chicken meat contains fat (oil) and continuous phase is water itself. 2. What is the emulsifier or foaming agent at the product? Emulsion type cooked meat products are composed of water, muscle proteins, fat particles, salt and small amounts of non-meat ingredients, where the meat proteins serve as natural emulsifier. As for the example, myosin is the most important of the proteins for fat emulsification and water holding capacity of processed meats that may bridge the oil— water interface during the emulsification steps. Phosphate can be a natural emulsifier as well. But, we can look at the ingredients of the chicken nugget product, it is added by Natrium Polyphosphate, and Tetrasodium Pyrophosphate. Those are emulsifiers additional, and have the same function as the other emulsifier, that is for increasing the stabilization of emulsion. 3. How to make the product? In this number, we’re gonna explain how to make chicken nugget. We think this procedure or recipe will be different from the original-factory-made recipe but we will give the healthy chicken nugget recipe instead. The first step of making nuggets is to process the meat (tempering), which is by increasing the temperature of the meat from freezing to chill in the chill room. The meat that has been wilted is then minced with a mincer and reduced in size (smoothed) with the meat cutter. The broken meat is then mixed with spices and stirred to get a even mixture. The mixing process is carried out at low temperatures to maintain the quality of the dough. The dough that has been formed is then printed according to the desired shape and size. Then coated with liquid milk with a certain thickness and sprinkled (coating) bread flour until the surface is closed evenly. The nuggets are then cooked in two stages, namely frying and oven. Frying is done by soaking the product in hot cooking oil for a few moments. The result is a half-cooked nugget. Therefore, the nuggets must be passed into the oven via a conveyor running. At this stage, nuggets are given hot saturated steam so that they experience full maturation. In addition to product ripening, this process is also useful to help improve the texture of the final product. The cooked product is then frozen with a freezer (freezer) until it is completely frozen. The freezing temperature plays an important role in storing nuggets. 4. How to stabilize the mixture? To form a stable meat emulsion, meat proteins must surround the finely chopped fat particles before cooking. Thus, as fat particle size decreases during chopping the emulsion stability will increase, provided there is sufficient protein to coat the entire fat particle. Provided optimum emulsion stability, a high quality finely comminuted meat product would also require adequate gelation of myofibrillar proteins during cooking. If the meat

emulsion is unstable, larger fat and water separation will occur during cooking. Chopping duration has an optimum where stability of the product is maximized and the separation of water and fat during the cooking process is minimized. It is well established that fat stabilization during chopping is due to the formation of a protein film around the fat particles that allows fat to be retained inside the protein matrix. Obtaining an optimum, stable meat emulsion depends on many factors and requires, (a) reducing fat and meat particle sizes, (b) extracting and dispersing the myofibrillar proteins from the cellular structures, and (c) keeping the degree of myofibrillar proteins denaturation to a minimum during chopping to ensure optimum coating of the fat globules with proteins before cooking. Other than the chopping duration. Water which is added to the nugget mixture at the time of meat milling is in the form of ice flakes. This water is important to form a good dough and to maintain the temperature during cooling. Besides its function as the dispersing phase in meat emulsions, it also functions to dissolve sarcoplasmic proteins and as salt solvents which dissolve myofibril proteins. Besides those two, it needs emulsifier as well. Emulsifier serves to improve the elasticity of the final product, bind water and stabilize the emulsion. The binding material for this product used is white bread. The use of the binder is to improve texture, flavor, increase the binding capacity of water and save operating costs. The addition of a binder to the emulsion product is to improve the elasticity of the final product. And the last important one is spices. Spices that are used include sausage spices or nuggets, salt, sugar and MSG. The addition of salt in the making of this nugget is not only important for dissolving proteins, especially myosin from meat, but also to increase the binding capacity of the water so that nugget products with good texture are formed.