Research on The Key Processing Technology of Boneless Chicken Claws Based on the Differentiation of Texture Properties
In order to study the influence of the key processing technology of boneless chicken claws on the texture properties,the texture of chicken claws at different cooking temperatures and times was evaluated using the texture profile analysis(TPA),both principal component analysis and sensory correlation analysis were carried out,and a texture kinetic model of boneless chicken claws was established.The results showed that the elasticity of chicken claws showed a significant downward trend with the extension of cooking time,and the same elasticitycould be obtained by changing the cooking time at different cooking temperatures,the texture of boneless chicken claws cooked at 80 ℃ for 60 minutes exhibited the most suitable for consumers who prefer crunchy taste.The research showed that as the increase of cooking intensity,the content of soluble collagen in chicken claws increased,with solubility increased from 19.06％ to 33.67％.The elasticity kinetic model of chicken claws after cooking was determined as y=3.02417-0.0126T-0.00904t.This study can provide valuable data support for the development and production of boneless chicken claws suitable for different consumer groups.
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