Study On Drying Characters And Qualities Of Chicken Meat Powder Dried By Radio Frequency Combined Drying

Chicken meat powder,processed after high temperature and high pressure cooking,water phase extraction,drying and packaging,is widely used in the catering industry.Traditional chicken powder products produced by spray drying are low yield and often pale brown or brownish yellow.Spray-dried chicken meat powder products are usually high hygroscopic and easily agglomerate.In this paper,chicken breast and chicken skeleton were the main research objects,and the drying characteristics and qualities of chicken meat powder produced by RF-HAD and RF-VD were studied.This paper provided ideas for the new and high-efficiency dry processing of high-quality chicken meat powder,and also provided an example for the promotion and application of RF combined drying in food and agricultural product processing industry.Firstly,the effect of RF-HAD on the drying characteristics,color,flavor,taste and physico-chemical properties of chicken meat powder was studied and compared with chicken meat powder produced by HAD and SD.It was found that the time required for RF-HAD to achieve target moisture content(below 5%)was the shortest(120 min),while that for HAD was 240 min;compared with SD chicken meat powder,the RF-HAD chicken meat powder had larger values of L~*and b~*,and the product color was obviously improved;flavor evaluation by electronic nose revealed that biosynthetic terpenoids and aldehydes and ketones were the main source of chicken meat powder flavor;the hygroscopicity of RF-HAD chicken meat powder was 78.57%lower than SD products.Secondly,through comparison with VD and microwave vacuum drying(MVD),the effect of RF-VD on the drying characteristics,flavor,taste,protein content,protein secondary structures and physico-chemical properties of chicken meat powder was studied.It was resulted that the drying time for RF-VD was the shortest(100 min);RF-VD chicken granules had minimal change in color difference after drying;the volatile components of chicken meat powder analyzed by GC-MS found that 65,73 and 49 kinds of volatile compounds were respectively identified in chicken meat powder produced by VD,RF-VD and MVD.And aldehydes and fatty acids accounted for the highest percentage of volatile substances in VD,RF-VD and MVD chicken meat powder;RF-VD chicken meat powder had the highest protein content of 82.39 g/100g,and had less influence on the secondary structures of protein compared with MVD;analysis of energy consumption showed that RF-VD saved about41.92%of energy compared with VD.Finally,the stability of RF-VD and RF-HAD chicken meat powder during storage was studied and compared with market spray-dried chicken meat powder products.Moisture content,color,total number of colonies,number of coliform group,peroxide value,carbonyl price as well as sensory evaluation during storing were determined.Results showed that the moisture content of RF-VD and RF-HAD chicken meat powder during storage increased slower than that of SD chicken meat powder due to the low hygroscopicity;the color of RF-VD and RF-HAD chicken meat powder was stable during storage;after 12 months of storage,the aerobic bacterial count of RF-VD,SD and RF-HAD chicken meat powder was9200 CFU/g,12000 CFU/g and 9800 CFU/g,respectively,indicating that RF-VD and RF-HAD chicken meat powder could be preserved for 12 months;the number of coliforms in chicken meat powder during storing didn’t exceed the standard;the peroxide and carbonyl values of RF-VD and RF-HAD chicken meat powder were not exceeded,and there was no undesired flavor;results of sensory evaluation indicated that the color and morphology of RF-VD powder were the best.The total sensory score was the highest and more stable for RF-VD powder.Consequently,RF combined drying technologies could be used to produce chicken meat powder products with high-quality and good-stability.