Study On The Quality And Sterilization Process During Processing And Storage Of Salt-baked Chicken Wings

Salt-baked chicken as the features dishes of Guangdong Hakka, due to the unique flavorand the characteristic of crispy outside tender inside, was well received by the customers. Thisthesis presents laying spent hen wings and broiler wings as the research objects. It discussesthe changes and differences of the two raw materials as regard to the sensory quality andtextural characteristics, as well as the different ways of sterilization process according to thesedifferences. It also investigates the shelf life of sterilized salt baked spent hen wings sample.Meanwhile to investigate the changes of TBARS value, the total number of microbe colonies,and the textural characteristics during the storage period. After the contrastive analysis ofmicroscopic structure, it elaborates the reasons of differences on the internal mechanism. Idraw the main conclusion as following:1. The textural properties difference of the two wings in the process: In the same process, thehardness and toughness of the laying spent hen wings are larger than the broiler wings,both have a large change. After the bittern process which makes spent hen wings curing,the hardness and toughness shows biggest increase, reflecting the more stable the texturalproperties of broiler wings.2. In the comparison of selected several commercially available salt-baked spent hen wings(brand Wuqiong, Fusikang, and Xiange), the brand Xiange has the largest hardness andtoughness. Followed by the brand Wuqiong which has a larger market share. But thestability of the brand Wuqiong is lower. Moreover, the hardness and toughness of thelaboratory prepared samples are slightly smaller with a commercially available product.3. Through excel sensory evaluation and mechanical measurement, we got the results by thecorrelation analysis, the spent hen wings hardness, toughness, the correlation coefficientbetween the value of sensory evaluation were respectively:0.988and0.9967. Mechanicalhardness and toughness measured values and sensory evaluation values were highlysignificant in their pertinence. It explained that mechanical measurement can truthfullyreflect the texture characteristics of wings. It confirmed the significance of ourexperiment. 4. After five different sterilization methods to deal with the two wings for processing, as wellas comparing with the control group, the results show a combination of microwavesterilization and pasteurization sterilization is better, especially in group A treated samples,meat damage, excellent taste and longer shelf life. At the same time, the high-temperatureautoclave sterilization (G) spent hen wings got a larger meat damage with poorer taste.Microwave (W) group sterilization effect is not good enough, not able to reach the level ofthe shelf life requirements. Blank set sample group got tainted and decomposed after fiveweeks.5. After the processing of the different sterilization methods, two spent hen wings exhibit thesame textural properties consistent with maximum hardness of unsterilized blank group(K), A, B, C in group A hardness followed for B, C. Group D hardness of pressure andheat. During storage, the hardness and elastic almost stabilized, floating in a small area,without sterilization blank component, hardness and toughness of a sharp decline in thefirst five weeks after. Different sterilization methods after experimental samples, showingmore obvious texture differences. In between the A, B, C groups, Group A shows theminimum difference of the two treated wings, followed by group B, and the greaterdifference happened in group C. In microwave sterilization processing group W, thecrispness of the chicken skin had largely increased. In the blank group K withoutsterilizing process, the differences significantly reduced between the laying spent henwings and broiler wings.6. The density changes of the muscle fibers and muscle fiber are in negative correlation afterthe different processing steps and different sterilization treatment of the two spent henwings. The greater the muscle fiber diameter, the smaller the density of muscle fiber.Among them, the variation of broiler wings was significantly higher than laying spent henwings.