Development Of A Kind Of Smoked Low-Temperature Chicken Leg’s Products

Smoked low-temperature chicken legs’products were processed at atmospheric pressure by injection-tumbling, steam cooking, smoked and so on, making the center temperature reach75～80℃, and the products needed to be transported, stored and sold at the condition of low temperature(0～4℃). Most of the chicken legs were traditional meat products in China. This paper studied the process of injection-tumbling, steam cooking, smoked and so on, by combining traditional techniques and modern technology, to accelerate curing, improve the texture of chicken legs, increase water retention and yield.1. Reasearch on processing methods and sensory evaluation of smoked low-temperatrure chicken legsThis paper studied different kinds of effects on quality of chicken legs precuts, including chicken leg’s weight, injection rate, tumbling and steam cooking process, by the indecators of yield rate, water holding capacity, tenderness and texture. It was found that the process conditions will influence the quality of chicken legs’products’yield rate, water holding capacity, tenderness and texture(p<0.05). There was no significant infulunce on yied rate by tumbling time from0-4hours at injection rate of2%(p>0.05), and significant effect on water holding capacity, tenderness and texture(p<0.05). The chicken legs with16hours’tumbling had the highest yied(p<0.05). Thers was signifancant infulunce on yied rate with tumbling time at the injection rate of15±2%(p<0.05), the longer tumbling time was, the higher yield rate was, and tumbling time could be reduced to2hours. The steam cooking process condition was to hold30to50mins with75℃centre temperature by80℃of oven. There was routing found through the experiments:for weight of chicken legs was more than275～425g, injection rate was25±2%, tumbling time was4hours, steam cooking was to keep50min with75℃centre temperature by80℃of oven, and smoked25min. When tumbling time was reduced to2hours, injection rate should be15±2%, steam cooking is to hold30mins with75℃cemter temperature by80℃oven, and275to375g of the weight was required.In this part, the pros and cons of the process was judged by the sensory evaluation of low-temperature smoked chicken products, and it would verify the processing conditions. The trained sensory evaluation group tasted chicken leg’s products with4,8and16hours’ tumbling. The result showed that the routing is reasonale, tumbling time could be reduced to4hours, and there was no significant diference in quality of chicken legs’ products. It was possible to be in mass production. The consumer evaluation team tasted the products of improved routing for acceptance of each quality and tasted preference. It was found that the routing was appropriate; the quality could be easily accepted. The2.0%-2.2%assay of salt would be better. According the tasted preference test, garlic flavor was the most popular, the second was spiced flavor, and the third was original flavor. This kind of chicken legs’ products would have a bright protential in the market.2. study on smoked low-temperatrure chicken legs’ shelf lifeThis part studied the products’ shelf life during0～4℃storage, by indecators of sensory evaluation, TVBN, pH value, total number of colony and E.coli, compareing with the products of25℃storage. It provided materials for the products’developing and marketing by studying procucts shelf life. The rusults showed that pH of products with low temperater storage was first to decrease, pH of10th day’s storage products was significantly lower than the first day, then was slowly increasing during the storage. the flavour changed significantly after10days storage(p<0.05), and the quality is still satisfying; TVBN increased significantly to14.96mg/100g of10th day storage(p<0.05), which didn’t exceed the freshness of the provisions of the GB value20mg/100g, it continued to increase to20.75mg/100g of15th day storage; Microbial growth was inhibited during the storage period, and E.coli were not detected. It told that the quality of procucts with0～4℃storage began to change on10th day. When it was stored to15th day, sensory quality was not changed significantly(p>0.05), but TVBN had already exceeded GB. So it is verified that low temperature smoked chicken legs’ shelf life is12days during0to4℃storage, and it was suggested to taste in10days.