Utilization Of Resistant Starch And Calcium Chloride In Prepared Chicken Chops

Fried prepared meat products are popular among consumers for their unique flavor,golden-yellow color and crispy taste.However,such foods contain high oil content and are easy to generate toxic and harmful substances in the frying process,which is contrary to people's pursuit of healthy and safe eating style,thus improving quality its is urgenty reeded.Resistant starch?RS?,as a dietary fiber can improve food function;calcium chloride?CaCl₂?,as a sodium salt substitute,can reduce the sodium content in the product.In this study,the effects of RS addition level,CaCl₂ substitution ratio,pre-frying time and temperature on the water contents,oil contents,color,crispness,pH,acrylamide comtens,microstructure and sensorial quality of the chicken chops after two frying were investigated.Response surface method was used to optimize process conditions.The results showed:?1?RS of 20% to 40% improved the sensory acceptability.RS of 20%could significantly reduce the oil contents of the chicken chops after two frying?P<0.05?;improving the b*value of the chops crust and produce a better golden-yellow color after frying;form a compact and continuous microstructure and increase the crispness of the cruse,reduce the accumulation of acrylamide contents in the processing and improve the safety of the product.CaCl₂ could lower the pH of the inner core meat and increase the b*value after pre-frying.The water contents of the crust and the inner of the chops core meat after two frying were significantly?P<0.05?increased with an elevated CaCl₂substitution ratio,while the oil contents and acrylamide contents reduced.When replacing20%CaCl₂,the composite scores was higher after two frying.?2?With the extension of frying time and the increase of frying temperature,the water contents of the product decreased significantly?P<0.05?,the oil contents increased significantly?P<0.05?,the crispness increased,and the b*value of the chops crust increased with a better golden-yellow color.However,the extension of the frying time led to an increased acrylamide contents in the crust.Sensory acceptability was preferred when frying for 2 min.The increase of frying temperature caused a decreased acrylamide contents in the pre-frying chops,whereas it did not significant affect the acrylamide contents in the chops on the second frying?P>0.05?;When the frying temperature was higher than 165?,there was no significant in the sensory acceptability of the chicken chops?P>0.05?;180? was the optimum to frying temperature based on the composite scores.?3?RS,CaCl₂ and pre-frying time were significant factors for the regression model of water contents,oil contents,color,crispness,acrylamide and sensory acceptability for prepared chicken chops?P<0.05?,and the coefficient of determination R² was above79%.A suitable frying process was:20%of RS,CaCl₂ substitution ratio of 20%,pre-frying temperature at 180? and time for 2 min,and second frying temperature at 180? and time for 1.5 min.