The Study And Development On The Microwavable Frozen Pre-fried Chicken Strings

Meat strings is a kind of traditional snack in China and is favored by the Chinese people. Kitchen-making process of the strings is just complicated, with a lot of time and energy taken. Meat strings produced in booths and stalls is mostly insalubrious and unhealthful. And raw meat strings sold on market is dissatisfactory in color, flavor and texture after microwave heating.The quality problem of row chicken strings after being directly microwaved was solved by pre-fried process. Thus, microwave water loss ratio was reduced, quality of the chicken strings microwaved was improved and meanwhile the yield of product was obviously increased compared with the deep-fried technique. The combination of pre-fried process and second cooking by microwave provided a new study idea and technical way for the development of instant chicken product.The water holding capacity of meat is related to yield, tenderness and flavor.The traditional water holding agent is made of compound phosphate,but intaking phosphate for a long time has some disadvantageous effects on healthy. Carrageenan,modified starch and sodium citrate insteading of compound phosphate were studied in the paper.According to the orthogonal experiment, the influence of water holding capacity was:modified starch>Carrageenan>sodium citrate.The results showed that the optimal concentration of three factors were 0.10%,0.40%,0.05%. During the same frozen days, microwave water loss ratio of product with non-phosphorous water holding agent was much lower than traditional phosphates. Product with non-phosphorous water holding agent maintenanced good water holding capacity after being frozen for many days.This study evaluated the effect of quality change in frying chicken by far-infrared sources and common heat conduction.Surface colour,texture, core temperature,moisture content, oil content and cooking loss of the chicken samples fried at 165±2℃for 70 between110s were investigated .Results indicated that the type of frying and frying time had significant effect on the quality, except for hardness. Taking the common frying as comparison,Far-infrared frying decreased product lightnsee(L*),whereas redness(a*),yellowness(b*) and spring increased.In additon,far-infrared frying had been shown to decreased obviously temperature fluctuation The maximum oil content and cook loss were reduced by 33%,10.21% over that for conventional frying. Far-infrared frying promoted the change of colour,raised the temperature evenly,reduced the oil content and cooking loss remarkably and had a beneficial effect on characteristics during frying.We got to know the optimum pre-fried condition was 80s at 165℃.Simultaneous distillation extraction(SDE) and solid-phase microextraction (SPME) were used as two extraction methods for flavor components.The mean relative square standand deviation in SDE was 27.11%,the other values was 14.82%.45 and 57 compounds were identifiable in SDE and SPME.,respectively. Therefore,SPME was more suitable for meat flavor in this study. Total 110 compounds were identified during the meat processing,in which 36 compounds were detected in raw samples, 48 compounds were detected in pickled samples, 46 compounds were detected in pre-fried samples, 57 compounds were detected in microwave-heating samples.Processing changed in the species and ratio of main compounds.Lipid oxidation and decomposition was the necessary condition for the formation of characteristic flavor in chicken strings.Furthermore,Maillard reaction was decisive factor for roast flavor.The pre-fried process and second cooking by microwave played important role in the formation of overall volatile aroma.Microwavable frozen pre-fried chicken strings are characterized with advantages of attractive color and luster, goluptious flavor and delicious taste, meeting the demand of modern people for instant, safety and nutrient food. Microwavable frozen pre-fried chicken strings can be used as a kind of nutrient dining dish and also a kind of tasty home snack. Thus, consumer market can be developed and favorable economic benefit can be generated.