Abstract
ABSTRACTThe objective of this study was to accelerate the drying process of Chinese dry-cured chicken using high temperatures. Salted chicken samples were treated with different high-temperature–short-time (HTST) combinations (50°C/27 h, 55°C/25 h, 60°C/23 h, 65°C/21 h). The effects of various high temperatures on proteolysis, free amino acids (FAAs), thiobarbituric acid reactive substances (TBARS), and sensory attributes were analyzed. The results revealed that high temperature accelerated lipid oxidation, protein oxidation, and proteolysis without producing undesirable flavors. By using the HTST process, the Warner–Bratzler-shear-force (WBSF) values were significantly increased (P < 0.05), and the scores for color, aroma, and taste were enhanced. The best sensory attributes were obtained with the 55°C/25 h-treated samples. Moreover, samples treated with 55°C/25 h had the highest TBARS values (1.32 mg MDA/kg) and total FAAs contents (4693.2 mg/kg muscle). Therefore, the use of high temperature is an effective way to accelerate the dry-curing process and improve the sensory qualities of Chinese dry-cured chicken.
Highlights
Dry-cured chicken is a traditional dry-cured meat product made in southeast China and is famous for its unique cured flavor
The results revealed that high temperature accelerated lipid oxidation, protein oxidation, and proteolysis without producing undesirable flavors
The purpose of this work was to study the influence of HTST on the proteolysis, lipid oxidation, and sensory attributes of dry-cured chicken, compared with the traditional drying method to determine the feasibility of using high temperature to reduce the production time of Chinese dry-cured chicken, and to optimize the process parameters
Summary
Dry-cured chicken is a traditional dry-cured meat product made in southeast China and is famous for its unique cured flavor. Increasing the drying temperature is a potential way of shortening the process of producing drycured meat products (Arnau, Serra, Comaposada, Gou, & Garriga, 2007) and has been successfully applied to shorten the drying period of Jinhua ham Increasing the temperature may significantly influence the chemical and biochemical reactions during the drying period, leading to changes in the sensory attributes or deterioration of the finished products.understanding the effect of high temperature on the physical and chemical characteristics of the product is significant for manufacturers to improve the profit margin and food qualities of Chinese dry-cured chicken
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