Study On The Optimization Of The Processing Technology Of Salt-baked Chicken And Its Quality Characteristics

Salted chicken is a characteristic traditional flavored food from Dongjiang,Guangdong.The products are characterized by smooth skin,attractive color,delicious flavor and etc.The processing technology has a great influence on the quality of salted chicken.Because of the high moisture content of chicken muscle tissue,less non-reducing collagen and lower shearing force of muscle fiber,it will lead to poor taste of chicken after high temperature treatment.Therefore,it is necessary to optimize the processing technology to improve the taste of the salted chicken product.In this paper,Xueshan chicken was used as the raw material to optimize the thawing method and tumbling method,and the salted chicken raw materials with desired tenderness and texture characteristics were obtained,and the ultrasonic-assisted traditional cooking method was applied to improve quality and flavor of salted chicken.The result of the study provides a theoretical basis for optimizing the processing technology of salted chicken.The detailed findings are as follows1.In order to obtain the salted chicken material with good quality,the effects of three thawing methods including 15℃ air thawing,15℃ hydrolysis thawing and 4℃ low temperature thawing on chicken eating quality and protein denaturation were studied.The results showed that thawing at 4℃ could significantly reduce the thawing loss and cooking loss,maintain the tenderness and texture characteristics of the meat,and improve the water retention of the chicken.The 4℃ low temperature thawing treatment can significantly increase the content of non-flowable water(P<0.05),increase the stability of free water,and improve the water retention of chicken.In addition,low temperature thawing at 4℃ can significantly increase the sulfhydryl content and protein solubility(P<0.05).reduce surface hydrophobicity,and reduce the degree of protein denaturation during thawing2.In order to explore the effect of vacuum tumbling on the quality of chicken,it is critical to the tumbling conditions by single factor test and response surface method,and study the effect of hydrostatic marinade and vacuum tumbling on the quality of chicken meat.The results showed when the optimum conditions for tumbling marinade were tumbled for 10 h,sodium chloride content was 6.41%,sodium tripolyphosphate content was 0.42%.The final salting absorption rate was 29.03±0.92%,the hardness was 1945±76 g,and the sensory score was 8.82±0.46.The difference between the actual value and the theoretical prediction value was not significant(P>0.05).On this basis,the effects of hydrostatic marinade and vacuum tumbling marinade on the quality of chicken meat were studied.The results showed that vacuum tumbling marinade can obviously improve the marinade absorption rate of chicken,improve the tenderness and texture characteristics of chicken,and improve water retention(P<0.05).In addition,the vacuum tumbling marinade reduced the total sulfhydryl group content(P<0.05),and increased the surface hydrophobicity and free sulfhydryl group content.The results of myofibrillar protein gel electrophoresis indicate that the vacuum tumbling marinade increased the degree of oxidation of proteins.The results of LF-NMR analysis showed that the peak area corresponding to the relaxation time T22 of the vacuum tumbling marinade treatment increased(P<0.05),and the content of the non-flowable water(P<0.05)was increased.3.In order to study the effect of ultrasonic assisted cooking on the quality and flavor of salted chicken,different ultrasonic power was used to explore the effects of different ultrasonic power on the quality and flavor of salted chicken.The results showd that when the ultrasonic power was greater than 600 W,the heating rate can be effectively increased.Ultrasonic assisted heating can significantly improve the yield(P<0.05)and improve the tenderness and texture characteristics of chicken.In addition,the ultrasonic assisted cooking significantly improved the sensory score(P<0.05).The flavor substances in the salted chicken were analyzed by GC-MS.It was found that the flavor substances in the salted chicken were mainly hydrocarbons.The substances contributed the most to the flavor of the salted chicken was the aldehydes.The types and contents of flavor substances in salted chickens after ultrasonic treatment were significantly higher than those in the control group(P<0.05).The ultrasonic power assisted cooking process conditions were determined to be 600 W of ultrasonic power and 19 min of cooking time.