| Soft-boiled chicken is a traditional Soft-boiled dish in Guangdong and Guangxi,and it is also one of the representatives of Cantonese cuisine.It is golden in color,glossy in appearance,tender in meat and fragrant in taste,which is deeply loved by the majority of diners.It shares the reputation of "South Chicken and North Duck" with Beijing Roast Duck.The production process of soft-boiled chicken is relatively simple,which mainly includes two steps: boiling in brine and freezing in ice water.The finished product can be made,and the production procedure varies according to the personal habits and experience of the chef,and no unified standard has been formed yet.The shelf life of soft-boiled chicken products is seriously affected due to the blood in bone,incomplete sterilization,rapid microbial breeding and loss of flavor in the production process.Therefore,this paper optimizes the key processes affecting the quality of softboiled chicken,and compares the storage temperature and packaging materials affecting the quality of soft-boiled chicken,in order to provide technical support for the industrial production of soft-boiled chicken.In this paper,the adaptability of four kinds of raw chickens(Guangxi Sanhuang Chicken,Guangdong Qingyuan sesame chicken,Hainan Wenchang chicken and Hubei Green shell laying chicken)in processing Soft-boiled chicken was compared.The key process parameters of processing Soft-boiled chicken were as follows: The cooking temperature,cooking time,cold soaking time and salt concentration were optimized,and the changing rules of quality and flavor of vacuum packaged Soft-boiled chicken were investigated under three different storage temperatures(refrigerated 4 ℃,slightly frozen-4 ℃ and frozen-18 ℃).The effects of three kinds of non-transparent packaging bags(pure aluminum foil composite bag,aluminum foil plated bag and translucent aluminum foil bag)and three kinds of transparent packaging bags(polyester bag,grain nylon bag and high temperature cooking bag)on the quality and taste of Soft-boiled chicken during storage under frozen storage conditions(-18 ℃)were studied.The research results provide a theoretical basis for the industrialization of Soft-boiled chicken production.The main research contents and results are as follows:1.In order to screen raw chickens suitable for processing soft-boiled chicken,the quality differences of raw chickens from different regions made of soft-boiled chicken under the same process were compared and analyzed.The results showed that the meat elasticity of Qingyuan sesame chicken was the best,the skin yellowness of chicken breast was the highest,the color was bright yellow,the sensory score was the highest,and it was the most popular among consumers.It was followed by Wenchang chicken and Sanhuang chicken.Although green shell laying hens had the best water retention,the meat hardness was higher,and the sensory evaluation was significantly lower than that of the other three raw materials chickens(P<0.05).The smell characteristics of green shell laying hens were significantly different from those of other breeds,so it was not suitable for making soft-boiled chicken.2.In order to explore the optimal processing parameters of soft-boiled chicken,the key processing conditions were optimized by single factor test and response surface method.The results showed that the optimum conditions were boiling temperature85 ℃,cooking time 20 min,cold soaking time 13 min and salt concentration 3%.The crude protein content was 24.92 ± 0.32% and the hardness was 1251.29 ± 37.61 g.There was no significant difference between the experimental results and the theoretical predicted value(P>0.05).3.The changes of quality and flavor characteristics of soft-boiled chicken in cold storage(4 ℃),mild freezing(-4 ℃)and frozen storage(-18 ℃)were studied.With the extension of storage time,the storage loss,TVB-N value,TBA value and total number of colonies of soft-boiled chickens at three storage temperatures were significantly increased(P>0.05).After 15 days of storage,the SAP loss of soft-boiled chicken at-4 ℃ was the most serious.Compared with cold storage and frozen storage,the water retention of meat products stored at the later stage of storage was the worst.Under 4 ℃storage conditions,the p H value of chicken decreased significantly with the increase of time(P<0.05),and the p H value increased at-4 ℃ and-18 ℃.When stored at 4 ℃ to the 5th day,the chicken was basically spoilt.In the-4 ℃ treatment group,when stored to the 25 th day,the upper limit of the national standard is exceeded,which can be judged as spoiled meat.-4 ℃ compared with 4 ℃ conditions,the shelf life can be extended by about 5 times.The freshness index under the storage condition of-18 ℃ is always lower than the limit value,which meets the health standard,indicating that the lower the storage temperature,the slower the decay rate of Soft-boiled chicken.The L* values of the three storage temperatures increased with the increase of time.The L* values at-18 ℃ were higher than that at-4 ℃.There was no significant difference between L*,a* and b* values at different storage temperatures at the same storage time(p>0.05).At low temperature,the color values of soft-boiled chicken were mainly related to storage time,but were less affected by storage temperature.Compared with microfrozen storage,the texture of chicken meat was less affected by freezing,and the quality of chicken meat in the early stage of storage was better than that in the late stage of storage.The change of texture of chicken meat was mainly related to the storage time.The contents of IMP,GMP and AMP in soft-boiled chicken were significantly decreased with the extension of storage time,while the contents of Hx R and Hx were significantly increased(P<0.05).Under-18 ℃,the nucleotide content changed slowly,and the flavor nucleotide content in muscle showed a dynamic change process during storage.Higher storage temperature and longer storage time are not conducive to the preservation of chicken umami.4.The effects of three kinds of non-transparent packaging(pure aluminum foil composite bag,aluminum foil plated bag and translucent aluminum foil bag)and three kinds of transparent packaging(polyester bag,grain nylon bag and high temperature cooking bag)on the quality of sliced chicken were compared under frozen storage condition(-18 ℃).It was found that the effects of different packaging materials on the freshness and flavor nucleotides of Soft-boiled chicken mainly occurred in the middle and late period of storage,but there was no significant difference in the early period of storage(P>0.05).With the increase of storage time,the contents of IMP,AMP and GMP in chicken were significantly decreased,while the contents of inosine(Hx R)and hypoxanthine(Hx)were significantly increased(P<0.05);Packaging materials did not have significant differences in the contents of IMP and AMP in chicken(P>0.05).Aluminum foil packaging materials show better storage effect,pure aluminum foil material has the best preservation effect,transparent packaging bag high temperature cooking bag corruption inhibition effect is the best.According to the comprehensive consideration of the cost performance of the packaging bag and consumer psychology,visible or partially visible food packaging bag is more recommended.Translucent aluminum foil packaging bag and high temperature cooking bag are the best packaging choice for Soft-boiled chicken products. |
PDF Full Text Request