Effects Of Cooking Conditions On Quality Of Chicken Legs

Heat treatment is an important meat processing process, which can produce a characteristic flavor and color and determine the texture of the product. The conditions of heat treatment was required strictly In different meat processing and the fire, temperature, time and heating were changed due to different products. The purpose of this study was to control the traditional processing methods of poultry products and explore its processing theory from a scientific point.This paper studies the quality variation of chicken in different firepower, different heating temperatures condition by measuring the seven indicators such as the production rate,p H, color, shear force, total nitrogen, reactive thiol group content and total sulfhydryl content, etc. To system the fire, cooking temperature and time by found the changed temperature and time of quality of chicken legs.Thus, to provide a theoretical basis and technical support during the manufacturing process of new product development,process improvement and other traditional poultry products.The main results are as follows:1.Effects of cooking conditions on the production rate of the chicken legsUnder the same conditions of temperature and time, different firepower of chicken production rate also has a great influence. Before 40 min,on the overall cooking process, a small fire chicken production rate is higher than the fire at each temperature, 40 min later, the fire and simmer system for impact of chicken production rate was not significantly different; Production rate of the chicken legs showed a certain regularity under different temperature conditions and same firepower time.Most production rate of chicken legs decreased with time in the cooking temperature,however, the laws of the various different by temperature.2.Effects of cooking conditions on the p H of the chicken legsThe p H of chicken legs are showing a different influence law under the conditions of same fire but different temperature and which under the fires and a small fire has no regularity.3.Effects of cooking conditions on the color of the chicken legsThe color of different parts of the chicken are different under same firepower and different temperature conditions The surface portion of chicken leg has small fluctuations in most temperature conditions especially the L * and a *, while the central portion of chicken legs colorvariation is opposite. Under the same conditions of temperature and time, different firepower has influence different portion of chicken legs.In general, the fire affect two parts greatly before90℃,however, two firepower difference is not obvious after 90 ℃.4.Effects of cooking conditions on shearing of the chicken legsUnder the same fire conditions, the chicken cooking temperature conditions at each general trends have emerged after the first re-harden softened hardened, but there are differences between the various temperature; Fire and a small fire have significant differences on the surface of the chicken legs except 80 ℃ and 85 ℃(P <0.05), and the lower of the temperature, the difference was significant both firepower cooking time longer appear as the temperature increases, the shorter of the time the fire and simmer chicken made for differences between the surface of meat; And chicken leg meat at the centre of the shearing force between 75 ℃ and 80 ℃, no obvious difference(P ﹥ 0.05), and 85 ℃, 90 ℃and 95 ℃ fire cooked chicken leg center p H were significantly lower than the small meat cooked(P﹤0.05), and 90 ℃ brewed from 50 min, then two fire chicken leg meat central to the influence of shear force is extremely significant difference(P ﹤ 0.01).Under the condition of low temperature has no obvious difference between two fires, with the increase of temperature, fire chicken leg meat central to the influence of shear force began to emerge.5.Effects of cooking conditions on total nitrogen of the chicken legsTotal nitrogen content of different parts of chicken legs showed different trends in the same firepower, different temperature and time conditions, which the law is similar during the processing of fires and small fire in most cooking times. However, two parts of the system total nitrogen content of chicken leg is slightly less than cooking fires before 40 min in most cooking temper, the difference was obvious after 40min(P﹥0.05).Surface layer under the condition of same temperature time, chicken leg meat total nitrogen content in addition to the 80 ℃ and95 ℃ before 40 min the fire cooked are higher than the small fire, after 40 min the opposite;Cooked 95 ℃ 50 min, then the fire and small fire cooked chicken leg meat central to total nitrogen content difference obvious(P ﹤ 0.05), small fire cooked chicken leg center the total nitrogen content is lower than the fire, the rest of the time temperature condition, the two fire cooked chicken leg meat central to total nitrogen content has no obvious difference(P﹥0.05)6.Effects of cooking conditions on the effects of protein oxidation pot stewed chicken legSulphur content is an indicator of protein oxidation denaturation. Under the same firepower different temperature conditions, the activity of thiol group content of two parts of the chicken legs showed a consistent trend,which is rising slowly at first and then decreased while eachtemperature has difference. Active thiol group content of two parts of chicken leg showed the same trends in simmer system and fire cooking condition. Each temperature is reduced with time after the first rise, and as the temperature rises, chicken reactive thiol group declined. The same temperature and time, under different firepower, the active thiol group content of the two parts has the same trend, but the active thiol group content simmer chicken to be slightly higher than the fire system.Two fire, before 90 ℃ cooked the chicken leg meat surface active sulphur content in general have significant difference(P ﹤ 0.05), begin from 95 ℃, both difference is not obvious(P﹥0.05); Under 90 ℃, the temperature time, the fire cooked with small fire cooked chicken leg meat central to active sulphur content in general no significant difference(P﹥0.05).The total content of thiol groups in different parts of chicken legs also showed trends consistent cooking in the same firepower and different temperatures consistent with the trend in the fire. the total content of thiol groups in different parts of chicken legs is reduced with the rises temperature and cooking time.The difference between different cooked temperature conditions.Surface layer under the condition of same temperature time, chicken leg of total sulphur content in 75 ℃ cooked, the fire and small fire cooked significant difference(P ﹤0.05), then no obvious difference later;80 ℃ and 85 ℃ cooked before 90 min, both generally significant difference(P ﹤ 0.05); Before 90 ℃ cooked 60 min obvious difference and 95 ℃and 100 ℃ cooked 10 min both have significant difference(P ﹤ 0.05).With the increase of temperature, the impact of fire on chicken leg surface the total sulphur time shorter. Small fire in the center of chicken leg meat total sulphur content is slightly higher than the fire in every temperature, 90 ℃ cooked both significant difference(P ﹤ 0.05).