Effect of Different Drying Methods on the Quality of"Liaoning Zhuanghe Big Bone Chicken"Jerky
In order to study the effects of different drying methods on the quality of"Liaoning Zhuanghe big-bone chicken"jerky,this paper selectes the breast of"Liaoning Zhuanghe big-bone chicken"as the main raw material,and explores the effects of four drying methods,namely hot air,microwave,hot-air-microwave and vacuum freezing,on the quality characteristics of chicken jerky,such as sensory score,texture,color,pH,moisture distribution and microstructure.The results show that the sensory comprehensive score of chicken jerky by hot-air microwave drying is the highest(91 points),pH is 6.28,color is 0.34,shear force is 98.34 N,hardness is 61.76 N,elasticity is 0.72,adhesiveness is 20.55 N,chewability is 16.97,and cohesiveness is 0.34.The chicken jerky by this method has the best taste,moderate hardness and bright color.At this time,the three-dimensional network structure of chicken jerky is tight,the muscle fiber structure is complete,and the surface is smooth.The transverse relaxation time curve of Low-Field Nuclear Magnetic Resonance shows that the moisture of chicken jerky in hot-air microwave drying group is mainly water that is not easy to flow.It is significantly higher than the other three groups(P＜0.05),and the water retention is significantly improved.In summary,the chicken jerky produced by hot-air-microwave drying method has good sensory quality and bright color.The research results provide theoretical basis and data reference for the application of hot-air microwave drying in"Liaoning Zhuanghe big bone chicken"jerky.
"Liaoning Zhuanghe big bone chicken"jerkyqualitydrying methodmicrostructure
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