Study On Dried-chicken Slice Processing And Quality Improvement

Dried-meat slice is a traditional style of food in China. Chicken with unique taste is known as the"source of nutrition". Because of its short muscle fibers, quality of dried-chicken slice is inferior to pork and beef's. There were few researches on processing and quality of dried-chicken slice which left a big market vacancies.This paper studied the dried-chicken slice processing and its hardness and chewing characteristics of fiber, concluding as following.According to single factor experiments, effect on the pH value, water retention, total volatile basic nitrogen (TVB-N), by chopping degree was determined. Based on integrated sensory evaluation and texture, the optimal chopping time was during12s ~ 24s with household small meat grinder. The best curing time was 6h. Through orthogonal experiments and analysis, the best conditions for baking: temperature was 60℃, baking end of the water was 35% to 42%, baking temperature was 120℃, moisture content ended in 25%The effects on quality of dried-chicken slice by different water-holding agent were studied. On the conditon of the same water activity, glycerol, sorbitol and trehalose could enhance water content. In this study, water-holding capacity of glycerol and trehalose are similar. The effect of 9% addition of glycerol or trehalose is the most obvious. All the three water-holding agent could reduce hardness and improve texture. When content of glycerol was more than 3%, the hardness decreased with the addition of glycerol increasing. And hardness decreased particularly significantly with adding 9% glycerol. Addig 9% sorbitol reduced hardness in sorbitol treated group most significantly. Trehalose had strong capacity of water-holding. Adding 3%, 6% or 9% trehalose could increase water content which significantly reduced the hardness of dried-chicken slice to accepted quality. TBARS value of glycerol treated group was higher than control group. But the value decreased during storage and after 180 days, it was significantly lower than that of control group. TVB-N value was lower than control group especially 9% treated group, and all the value increased during storage. Sorbitol treated group TBARS value was lower than the control group, indicating sorbitol had a good inhibition effect on lipid oxidation, which kept good smell and taste. The value of TVB-N and TBARS were significantly lower than the other groups during storage.The effect on the quality of dried- chicken slice by adding the textured wheat gluten was studied. According to response surface analysis, the optimum conditions were: chicken chopping time for 18s, textured wheat protein content of 35.09% and fineness of wheat protein to maintain the 2 ~ 3mm. Response surface methodology (RSM) optimization of addition textured wheat protein to dried-chicken slice was appropriate and effective by validation test. Improvement of texture by textured wheat protein, especially in cohesiveness was significant, which enabled dried-chicken slice with short fiber taste like that of dried-pork slice and beef slice. And its effect on the improvement of hardness was similar to that with 9% glycerol. In addition, the shrinkage was much smaller than other group, which made practical business sense for the industrial production .