Factors affecting the processing of chicken breast and green chili (Capsicumn annuum L.) Vietnamese steamed sausage (cha lua)

Abstract

The main purpose of this research is to develop a process for producing green bird's eye chili chicken breast patties from new ingredients, contributing to diversifying patty products on the market. This study was carried out by investigating the following factors: the influence of grinding time (2 - 5 minutes) on raw chicken breast; sodium polyphosphate ratio (0 - 0.45%); sugar (1 - 3%) and gelatin (0 - 2%) ratio and steaming time (30 - 45 minutes) affect product quality. Research results showed that the appropriate grinding time was 3 minutes. The ratio of sodium polyphosphate was 0.45%, sugar was 2% and gelatin was 1% which would create a product with a stable structure. The steaming time to ensure microbiological standards was 40 minutes.