Research On Processing Technology Of Flexible Packaged Sterilized Chicken Wings With Broiler Chicken Wings

This paper aimed to explore quality change rules of chicken wings aftermarinating maturation and microwave maturation, and sterilization.(1) From study on quality of market chicken wings, the results showed that, thewater content of No.7is the lowest, while the shear force value and hardness of No.7are the highest. The sensory score had significant positive relation with shear force(P<0.05), and had positive relation with L*value, b*value, hardness, chewiness andcohesiveness. The quality of salt-baked chicken wings can be described by threeprincipal components. The shear force value and hardness were the dominant factors.The sensory analysis, principle component analysis, and correlation analysis washelpful to establish the chicken quality evaluation system.(2) It was found in the raising temperature process of marinating maturation that,there was no marked difference between the cooking loss of the broiler and layerchicken wings from50℃to80℃; the rate of cooking loss change of broiler chickenwings accelerated, and kept higher than layer chicken wings between80℃to97℃.The value of shear force, hardness, chewiness, resilience and cohesiveness of layerchicken wings was higher than the broiler ones from50℃to97℃. The chewiness、resilience and cohesiveness of broiler chicken wings increased with the rise oftemperature from80℃to97℃. The shear force of layer chicken wings increasedwith the rise of temperature from60℃to97℃, while the hardness and springinessdecreased with the rise of temperature from60℃to97℃.(3) It was found in the constant-temperature process of marinating maturationthat, the cooking loss and area shrinkage ratio of the broiler and layer chicken wingsincreased before remaining constant, the value of cooking loss of broiler chickenwings was higher than the layer ones, while the area shrinkage ratio of the broilerchicken wings was lower than layer chicken wings. The L*value of the two kinds ofchicken wings increased then decreased before remaining unchanged, while a*valueand b*value decreased then increased before remaining unchanged. The changes of L*, a*, b*followed a zero-order reaction. The peak shear force value of broiler andlayer chicken wings was30min and60min respectively, and the shear force value oflayer chicken wings was higher than the broiler ones at any moment. The peakcohesiveness and resilience of the broiler chicken wings both occurred at broiling30min, and the peak cohesiveness and resilience of layer chicken wings occurredbetween25min to45min. The raising process of change of hardness, springiness andchewiness followed a first-order reaction.(4) The quality changes of chicken wings after microwave maturation wasstudied, and it was showed that two periods including raising-rate, fall-rate occurredduring the microwave maturation. The drying rate of increased with the rise of drybasis moisture in the raising-rate, while decreased with the rise of dry basis moisturefall-rate. The changing rules of chicken wings during the microwave maturationfollowed the Logaritmic model roughly. The rate of dehydration increased with therise of microwave power. The shear force value increased with the decrease of watercontent, and it increased sharply when the water content fell below40%. The qualityof chicken wings after marinating maturation and microwave maturation werecompared, the shear force value of chicken wings after microwave maturation was3~10times higher than that of chicken wings after marinating maturation. The layerchicken wings after marinating in the boiling water for35min won the highest scorein the sensory evaluation.(5) The quality changes of chicken wings after sterilization and it was showedthat the rate of water loss with the rise of sterilization temperature. As to chickenwings after marinating maturation, The shear force value of broiler chicken wingsdecreased0.07kg、0.05kg、0.035kg per F value at115℃,121℃,127℃. The shearforce value of layer chicken wings decreased with the rise of F value. As to chickenwings after microwave maturation, the water content decreased with the rise of Fvalue at115℃,121℃,127℃. There was no difference between115℃,121℃and127℃in the water content when the F value was bellow5min. The shear force value,hardness and chewiness were roughly decreased with the rise of F value.(6) Quality differences between chicken wings after marinating maturation and sterilization at F=6min and microwave maturation and sterilization at F=6min werecompared, as to chicken wings after marinating maturation and sterilization atF=6min, the L*, hardness, chewiness and shear force value decreased while the a*increased from127℃,121℃to115℃. The quality of layer and broiler chickenwings after marinating maturation and sterilization at F=6min was compared, theshear force of the layer chicken wings was2~3times as much as that of broilerchicken wings, while the hardness of the layer chicken wings was1.5times as muchas that of broiler chicken wings. The L*of broiler chicken wings after microwavematuration and sterilization at F=6min decreased from127℃,121℃to115℃. Therewas no significant difference in terms of L*, a*, b*, hardness and shear force value at115℃,121℃and127℃(P>0.05). Quality differences between chicken wings aftermicrowave maturation and sterilization at F=6min and marinating maturation andsterilization at F=6min were compared, the L*of the former treatment was higher thanthat of the latter treatment, the shear force of the former treatment, and the shear forcevalue of the former treatment was5~15times as much as that of the latter treatment,while the hardness of the former treatment was4~8times as much as that of the lattertreatment.(7) Layer chicken wings after marinating maturation and sterilization at127℃were next to the market salt-baked chicken wings for a better shape, smell and taste.Compared the quality of chicken wings after microwave maturation with the marketgrilled chicken wings, and it was found that chicken wings after microwavematuration got a lower sensory score, and was worse than the market grilled chickenwings in the juiciness, texture, color and uniformity, Compared the quality of chickenwings after microwave maturation and sterilization at F=6min with chicken wingsafter marinating maturation and sterilization at F=6min, it was showed that broilerchicken wings after microwave maturation and sterilization (115℃) at F=6min hadthe least sensory score.