| This paper is based on the industrial practical processing of retort pouch packed salt-baked chicken wings. In order to provide theoretical guidance and practical reference for thesalt-baked chicken wings processing industry, it investigated the differences among differentchicken wings and their effects on fat oxidation of products. Meanwhile the fat oxidation ofchicken wings in two key processing steps, curing and stewing is studied.The investigation of spent hen wings from USA, GC-22domestic spent hen wings anddomestic broiler wings were carried out. The results showed that, the overall distribution ofevery part (skin, bone and meat) in three kinds chicken wings above is similar. The one fromUSA had the highest NaCl content but had the lowest fat content in skin and fresh.Compared the fat oxidation of products using spent hen wings from USA and GC-22domestic spent hen wings as raw materials. It’s found that, all index values of fat oxidation,acid value (AV), peroxide value (POV) and2-thiobarbituric acid reactive substances(TBARS) in the imported ones were greater than the domestic ones during storage. TBARSwas more suitable for the evaluation of fat oxidation in salt-baked chicken wings because thatit had very strong correlation between TBARS and sensory evaluation, and the TBAexperiment was simple and of high stability.The studies were carried out about effect of different curing time(0~80min), curingsolution concentration (8%~23%, w/w) and temperature (0~30℃) on fat oxidation of chickenwings in curing process, by using wings of domestic spent hen (two ages) as raw materials.The results showed that in curing process salt content of chicken wings increased when curingtime was longer. And the increasing speed in0~20min were significantly greater than theones in20~80min which were about80times. Addition of NaCl induced fat oxidation andincreased TBARS of chicken wings significantly (P<0.05). Salt content and TBARS ofchicken wings were higher when curing solution concentration was greater. When curing timewas longer salt content of chicken wings and TBARS of curing solution were higher butTBARS of chicken wings were smaller. At low curing temperature in range of0to30℃,TBARS of chicken wings increased significantly (P<0.05)when temperature rose.The present study investigated the influence of different stewing conditions in the fatseparate-out rate of chicken wings during stewing process, sensory quality and the change ofgravy leakage rate and TBARS during storage. The results showed that, fat began to separateout to halogen soup from chicken wings when the temperature in chicken wings reached 70℃; significantly more fat separated out to halogen soup when chicken wings were stewedat higher temperature for a longer time, and an equation y=a*ln (x)+B fitted well with therule of change in fat separate-out rate with stewing time at different temperature. The gravyleakage rate and TBARS in the stewed chicken wings decreased significantly compared withthe ones without stew. As the stewed temperature and time increased, the gravy leakage rateand TBARS decreased. Gravy leakage rate of all the wings stewed in different conditionsincreased slowly during storage period while TBARS increased rapidly at first and thendecreases slowly. Overall the salt-baked chicken wings stewed at90℃for90min were of thebest storage properties. Color and texture of salt-baked chicken wings was not significantlyinfluenced by different stewing conditions, while the sensory evaluation (dryness, greasinessetc.) on products was significantly influenced through the effects of them on the fat separate-out rate. Chicken wings were drier and of less greasiness when they were stewed at highertemperature for a longer time. Stewing could obviously depress fat oxidation in chicken wingsand decreased its TBARS. But the effect of TBARS reduction on chicken flavor intensity andsmell and other sensory evaluation results was not significant. With the extension of storagetime, the fat oxidation changed little and the sensory score did not change significantly duringthe whole storage period. |
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