This study analyzed the effects of different NaCl concentrations (3%, 6%, 9%, 12%, and 15%) on mass transfer kinetics, tenderness and water retention of chicken, and to obtain mass transfer kinetic data of marinated chicken. Changes in total weight, moisture, NaCl content, shearing force, cooking loss and crush loss of chicken during wet-curing were measured. The results showed that the total weight and moisture level of the chicken firstly increased and then decreased with increasing NaCl concentration. Moreover, the shearing force, cooking loss and compression loss of the chicken decreased with prolonged marinating time. Furthermore, the mass transfer prediction models of these five NaCl concentrations had linear relationships and were useful for applying to marinated chicken. By considering the yield, moisture content, NaCl content, tenderness and water retention of the chicken, the optimum amount of salt added to air-dried chicken was 9%, and the best marinating time length was 36-48 h.
QU Cheng
,
HE Zhifei
,
WANG Zhaoming
,
LIU Chao
,
LI Hongjun
. Mass transfer dynamics during wet-curing of chicken[J]. Food and Fermentation Industries, 2019
, 45(11)
: 106
-112
.
DOI: 10.13995/j.cnki.11-1802/ts.019601
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