Food and Fermentation Industries >

2022 , Vol. 48 >Issue 13: 204 - 210

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028776

Effects of different pretreatments on the quality of salt-baked chicken

  • YIN Jiaqi ,
  • LI Lingyun ,
  • YUAN Huixiong ,
  • HAN Minyi ,
  • WANG Xiaoming
Expand
  • 1(College of Food Technology, Nanjing Agricultural University, Nanjing 210095, China)
    2(Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China)
    3(Wens Food Group Co.Ltd., Yunfu 527400, China)

Received date: 2021-07-26

  Revised date: 2021-09-08

  Online published: 2022-08-03

Fold

Abstract

To explore the effects of different water retention pretreatments on the quality of salt-baked chicken, the yield, color, texture, sensory score and volatile flavor substances content of salt-baked chicken with different water retention methods, such as soaked in cold brine, phosphate, injection rolling and kneading and ultrasonic, were analyzed in the current investigation. The results showed that the sample soaked in cold brine had the highest yield, while the L* value of the phosphate group, the injection rolling and kneading group were significantly higher than other ones (P<0.05). The springiness of the samples with ultrasonic treatment was significantly decreased, but the cohesiveness was not significantly changed (P＞0.05). The sensory score of the injection rolling and kneading group was the highest among the different treatment groups. Aldehydes, as the main volatile flavor substances of salt-baked chicken, was the highest content in the injection rolling and kneading group. However, the ultrasonic treatment group had the most abundant volatile flavor substances. Based on above results, injection rolling and kneading were considered as an optimum strategy to improve the quality of salt-baked chicken. This study could provide theoretical and technical support for improving the quality of salt-baked chicken and other marinated meat products.

Key words： salt-baked chicken; water retention pretreatment; edible quality; volatile flavor substances

Cite this article

YIN Jiaqi , LI Lingyun , YUAN Huixiong , HAN Minyi , WANG Xiaoming . Effects of different pretreatments on the quality of salt-baked chicken[J]. Food and Fermentation Industries, 2022 , 48(13) : 204 -210 . DOI: 10.13995/j.cnki.11-1802/ts.028776

References

[1] 陈胜. 盐焗鸡加工工艺优化及其品质特性研究[D].扬州:扬州大学, 2019.
CHEN S.Optimization of processing technology and quality characteristics of salted chicken[D].Yangzhou:Yangzhou University, 2019.
[2] 朱南新. 盐焗鸡肉质改善方法研究[D].广州:华南理工大学, 2013.
ZHU N X.Study on the texture improvement of salt baked chicken[D].Guangzhou:South China University of Technology, 2013.
[3] 聂晓开, 邓绍林, 周光宏, 等.复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响[J].食品科学, 2016, 37(1):50-55.
NIE X K, DENG S L, ZHOU G H, et al.Effects of compound phosphate, transglutaminase, and soybean protein isolate on water-holding capacity and sensory quality of duck ham[J].Food Science, 2016, 37(1):50-55.
[4] LI C P, ENOMOTO H, HAYASHI Y, et al.Recent advances in phosphorylation of food proteins:A review[J].LWT-Food Science and Technology, 2010, 43(9):1 295-1 300.
[5] HULLBERG A, JOHANSSON L, LUNDSTRÖM K.Effect of tumbling and RN genotype on sensory perception of cured-smoked pork loin[J].Meat Science, 2005, 69(4):721-732.
[6] 李楠, 张艳芳, 韩剑飞, 等.滚揉过程中添加碳酸氢钠对鸡胸肉品质的影响[J].肉类工业, 2015(2):13-15.
LI N, ZHANG Y F, HAN J F, et al.Effect of adding sodium bicarbonate during tumbling on chicken breast meat quality[J].Meat Industry, 2015(2):13-15.
[7] ALARCON-ROJO A D, CARRILLO-LOPEZ L M, REYES-VILLAGRANA R, et al.Ultrasound and meat quality:A review[J].Ultrasonics Sonochemistry, 2019, 55:369-382.
[8] 赵改名, 银峰, 祝超智, 等.滚揉腌制对牛肉盐水火腿品质的影响[J].食品科学, 2020, 41(15):72-78.
ZHAO G M, YIN F, ZHU C Z, et al.Effect of tumbling on the quality of beef brined ham[J].Food Science, 2020, 41(15):72-78.
[9] 龙锦鹏, 唐善虎, 李思宁, 等.超声波辅助腌制法对牦牛肉腌制速率和品质影响的研究[J].食品科技, 2018, 43(12):131-137.
LONG J P, TANG S H, LI S N, et al.Effect of ultrasonic-assisted curing on the curing speed and quality of yak meat[J].Food Science and Technology, 2018, 43(12):131-137.
[10] 刘颜, 周颖, 贾永京, 等.安徽白山羊肉品质及其低温加工特性[J].食品与发酵工业, 2021, 47(16):211-218.
LIU Y, ZHOU Y, JIA Y J, et al.Low-temperature processing characteristics and quality of Anhui white goat meat[J].Food and Fermentation Industries, 2021, 47(16):211-218.
[11] 彭晓龙. 油脂对类PSE鸡肉肉肠品质的影响[D].广州:华南理工大学, 2018.
PENG X L.Effects of oils on quality of PSE-like chicken sausage[D].Guangzhou:South China University of Technology, 2018.
[12] 王鹏, 徐幸莲, 周光宏.原料肉状态及磷酸盐用量对乳化肠贮藏期间保水和质构性质的影响[J].中国农业科学, 2008, 41(9):2 769-2 775.
WANG P, XU X L, ZHOU G H.Effects of meat and phosphate level on water-holding capacity and texture of emulsion-type sausage during storage[J].Scientia Agricultura Sinica, 2008, 41(9):2 769-2 775.
[13] 董洋, 李文成, 李鸣, 等.白切鸡食用品质评定方法研究[J].食品安全质量检测学报, 2019, 10(1):204-208.
DONG Y, LI W C, LI M, et al.Standardization for testing the edible quality of soft-boiled chicken[J].Journal of Food Safety & Quality, 2019, 10(1):204-208.
[14] 胡洋健, 邓绍林, 张馨月, 等.宰后不同成熟时间处理对白切鸡肉食用品质的改善[J].现代食品科技, 2020, 36(11):170-179.
HU Y J, DENG S L, ZHANG X Y, et al.Improvement of different post-mortem conditioning span treatments on eating quality of soft-boiled chicken[J].Modern Food Science and Technology, 2020, 36(11):170-179.
[15] SHAO J H, DENG Y M, JIA N, et al.Low-field NMR determination of water distribution in meat batters with NaCl and polyphosphate addition[J].Food Chemistry, 2016, 200:308-314.
[16] KASAAI M R.Input power-mechanism relationship for ultrasonic Irradiation:Food and polymer applications[J].Natural Science, 2013, 5(8):14-22.
[17] 张芸, 卞春丽, 张亚娟, 等.磷酸盐对乳化肠持水性的影响[J].现代食品, 2017, 10(19):104-106.
ZHANG Y, BIAN C L, ZHANG Y J, et al.Application effect of phosphate on water retention in emulsified intestine[J].Modern Food, 2017, 10(19):104-106.
[18] 王也, 黄茜, 马美湖.磷酸盐对全蛋液鸡蛋干质构和色泽特性的影响[J].食品工业科技, 2015, 36(15):265-269.
WANG Y, HUANG X, MA M H.Effect of phosphates on the texture and color of whole egg[J].Science and Technology of Food Industry, 2015, 36(15):265-269.
[19] 孙建清, 韩衍青, 王笑笑, 等.滚揉方式和时间对猪肉切片火腿品质的影响[J].南京农业大学学报, 2012, 35(6):125-130.
SUN J Q, HAN Y Q, WANG X X, et al.Effects of tumbling method and time on qualities of porcine sliced ham[J].Journal of Nanjing Agricultural University, 2012, 35(6):125-130.
[20] XIONG Y L.Role of myofibrillar proteins in water-binding in brine-enhanced meats[J].Food Research International, 2005, 38(3):281-287.
[21] CHEN F Y, ZHANG M, YANG C H.Application of ultrasound technology in processing of ready-to-eat fresh food:A review[J].Ultrasonics Sonochemistry, 2020, 63:104953.
[22] 高子武, 吴丹璇, 王恒鹏, 等.腌制方式对牛肉肌原纤维蛋白特性及水分分布的影响[J].食品与发酵工业, 2021, 47(24):179-186.
GAO Z W, WU D X, WANG H P, et al.Effects of curing process on myofibrillar protein characteristics and water distribution of beef[J].Food and Fermentation Industries, 2021, 47(24):179-186.
[23] 李继昊, 黄明远, 王虎虎, 等.不同类型生鲜鸡对白切鸡风味的影响[J].核农学报, 2019, 33(12):2 392-2 404.
LI J H, HUANG M Y, WANG H H, et al.Flavor of soft-boiled chicken made from hot fresh, chilled and frozen chicken[J]. Journal of Nuclear Agricultural Sciences, 2019, 33(12):2 392-2 404.
[24] FAY L B, BREVARD H.Contribution of mass spectrometry to the study of the Maillard reaction in food[J].Mass Spectrometry Reviews, 2005, 24(4):487-507.
[25] WANG Y, JIANG Y T, CAO J X, et al.Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production[J].Food Chemistry, 2016, 190:33-40.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.