Study On The Usage Of Nitrite In Roasted Chicken Wings During Processing

In this paper, 8 brands of market roasted chicken wing roots were taken as materials to evaluate their qualities and security indexes in order to establish a comprehensive evaluation model. Nitrite infusion during tumbling and static standing and effects of addition amount and processing parameters on nitrite content changes during drying and roasting were also studied. This paper investigated the influence of nitrite addition amount on color attributes, TBA value, total plate count and sensory score of chicken wing root during curing, drying, roasting and sterilization. In addition, reddening rules of nitrite in minced meats were also studied. The summary of research results are as follows:(1) 8 brands of market roasted chicken wing roots were taken as materials to evaluate their qualities and security indexes. Principalcomponentanalysis(PCA) was used to establish a comprehensive evaluation model with 12 indexes including water content, hardness, color, and et al. The results showed that there were different degrees of variation in quality indexes between each brand. No.7 had a highest sensory score, but its total bacterial account was over the national standard. Nitrite contents of all brands were below national standard(≤30mg/kg). There were correlations between different indexes. Water activity and water content, hardness, chewiness, shearing force, and total sugar content had a strong positive correlation. Whereas there was a negative correlation between water activity and L* value. The first two principal components, which contained 88.001% information of the initial 12 indexes, were extracted by PCA. According to the result of PCA and subjective evaluation, among 8 brands of market roasted chicken wing roots, No. 1 had the highest comprehensive score, followed by No.5, No.2, No.3, No.8, No.6, No.4 and No.7.(2) Taken chicken wing roots as materials, this experimentinvested nitrite infusion during vacuum tumbling and static standing at a low temperature and effects of addition amount and processing parameters on thermal stability of nitrite during drying and roasting. The results showed that chicken wing roots obtained a certain amount of nitrite by tumbling with a slight loss during static standing. Hot-air drying and roasting at high temperature resulted in a large number of nitrite loss. After roasting, only 5.92~7.87% of nitrite were detected as NO2in samples and nitrite residuals were below national standard(≤30mg/kg). Nitrite addition amounts, tumbling time, static standing time, drying temperature and roasting temperature had significant(P<0.05) effects on nitrite content of chicken wing roots during processing. Higher temperature could increase nitrite degradation rate. Prediction models(R2≥0.930,P<0.01) of nitrite in various process stages were established.(3)Effects of nitrite addition amount(0, 50, 100 and 150mg/kg) on color attributes, TBA value, total plate count and sensory score of chicken wing roots during curing, drying, roasting and sterilization were investigated in the experiment. The results showed that outside and inside surface color of chicken wing roots changed sharply during processing. Increasing addition amount of nitrite resulted in larger L* value and a* value, yet addition amount didn’t have a significant effect on b* value(P>0.05). Chicken wing roots with higher addition amount had a lower TBA value during curing, drying and roasting, which illustrated that nitrite could inhibit lipid oxidation. Sterilized products with nitrite had lower(P<0.05) TBA values(0.961~0.990mg/kg) than samples(1.223mg/kg) without nitrite addition. Whereas no significant differences were found between samples with various addition amounts(50, 100 and 150mg/kg). Nitrite-free roasted chicken wing roots had dark and yellow surface and were given lower score in color and overall sensory acceptability(P<0.05). Samples containing nitrite had cured red color, but difference between color scores of various nitrite addition amounts were not significant(P<0.05).Nitrite addition amounts had no effect of total plate count on roasted chicken wings during processing.(4)In this paper, minced chicken wing roots with different nitrite addition amounts(0, 50, 100 and 150mg/kg) and different kind minced meats(chicken wing root, chicken breast, chicken thigh, pork and beef) with 100mg/kg nitrite were taken as materials to study color development rules of nitrite in minced meat products during curing, drying and roasting. The results showed that color development, which is the most important effect of nitrite, happened at the begging of curing(0~2h). With the increasing nitrite and myoglobin(Mb), minced meats had larger amount of nitrosoyl heam pigments and nitrosomyoglobin conversion. Among five kinds meats referred in this paper, beef had the highest Mb content, followed by pork, chicken thigh, chicken wing roots and chicken breast. Deoxymyoglobin(Deoxy Mb) in minced meats decreased slight and oxymyoglobin(Mb O2) increased a little during curing. Metmyoglobin(Met Mb) of nitrite-free samples increased whereas its ratio decreased insamples containing nitrite. Samples with largeraddition amount of nitrite had lower ratio of Met Mb(P<0.05). Beef had the largest change degree during curing among 5 kinds of minced meats. After drying and roasting, Deoxy Mb fell and Mb O2 rose slightly respectively. Heat treatment promoted oxidation of Mb and Met Mb ratio of all kinds meats increased. Minced chicken wing roots containing nitrite had lower Met Mb than nitrite-free samples after drying and roasting. Degree of thermal changes of Mb differed between various kinds of meats. During curing, drying and roasting, nitrite had two roles to change the color of minced meats. On one hand, NO generated from Na NO2 can replace the O2 of Mb O2 and then formed nitric oxide myoglobin(Mb NO). Mb NO was bright red and had stable chemical properties. On the other hand, nitrite can change ratios of different states of Mb, especially Met Mb. Above-mentioned two effects determined the color of nitrite-containing meat system. In different kinds of minced meats, nitrite, chemical compositions and metabolism of meat and external environment resulted in the change of Mb, and then influenced meat color.