The Salt-Baked Whole Chicken Processing Technology Research

China is the world’s second largest poultry producer and consumer, but our deep processing of chicken meat products only5.8%, below the world average of20%. Deep processing of poultry is the important way for the development of poultry industry. The development of poultry traditional product is a direction of deep processing of poultry. The salt baked chicken was derived from the traditional food of Dongjiang in Guangdong area. Products have the characteristics of crispy skin, tender meat, attractive color, a delicate flavor, and so on. At present, the main sales form of salt baked chicken is cooked meat product. The short shelf life have become an important factor restricting salt baked chicken products to The market. In order to extend the shelf life of the salt baked chicken, we studied the processing technology of the salt baked whole chicken and its quality changes during storage. The salt baked whole chicken with traditional features food from the table to the market would extend the poultry processing industrial chain and provide technical reference for the industrialization of the salt baked chicken production. The results of the study are as follows:1、Preservative applied research of the salt baked whole chicken. Potassium sorbate, sodium diacetate and sodium dehydroacetate three kinds of preservatives were selected, total viable counts and total volatile basic nitrogen as the parameter for a single preservatives and compound preservative applied research. The results showed that the use of preservatives in single, the best was sodium diacetate, the second was potassium sorbate, bacteriostatic effects of the worst was sodium dehydroacetate. The optimum combination and the optimal levels of compound preservatives were potassium sorbate0.058g·Kg-1, sodium diacetate2.878g-Kg"1and sodium dehydroacetate0.191g·Kg-1.2、The effect of different hot air temperature and microwave power on the drying kinetics of salt baked chicken and quality was discussed, and an optimum model was chosen. Results showed that three different empirical drying models were compared and based on statistical tests results, the page model gave the best fits. Wang and Singh model was superior to the others in describing the microwave drying curves of salt baked chicken. In terms of quality and sensory, microwave drying was better than the hot air drying, microwave drying of480W 8min for salt baked chicken became the better drying process.3、The effect of the traditional thermal sterilization and microwave sterilization to the total viable counts of salt baked chicken before and after sterilization were compared. And the values of total viable counts, fecal coliform counts, texture and peroxide value were determined during storage, so as to determine the best sterilization technology of salt baked chicken. Results showed that steam for20min is the better sterilization methods for the salt baked chicken.4、In order to investigate the qualities of salt baked chicken and establish predictive models for the shelf life under the different storage temperatures(25、30、37℃). The values of pH, TVB-N,total viable counts and sensory evaluation that were determined during storage at the different temperatures. The growth dynamicsand of microbial in the salt baked chicken was described by the first order kinetics model, Logistic model and modified Gompertz model. The results showed that the values of pH increased first and then decreased gradually; the sensory quality of salt baked chicken stored at different temperatures decreased with storage time extended, while both total viable counts and TVB-N value increased. The modified Gompertz model was better than the first order kinetics model and Logistic model, temperature effect on maximum specific growth rate and lag phase was well fitted with Arrhenius model than Belehradek model.