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Quality evaluation of Kungpao Chicken as affected by radio frequency combined with ZnO nanoparticles
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NSTL
Elsevier
The effect of radio frequency combined with ZnO nanoparticles (RFZn) on the quality of Kungpao Chicken (KPC) was evaluated. After RFZn pasteurization, significant (p < 0.05) microbial reduction was achieved. Compared with the unpasteurized sample, the hardness and chewiness decreased with the thermal intensity. The LF-NMR analysis showed that T-22 and T-23 decreased and shifted to the lower relaxation direction, suggesting that water mobility decreased with the heat intensity. The MRI images showed that water in the sample migrated from the inner to the outer part of the sample. Principal component analysis and hierarchical clustering analysis of the enose data were performed to classify the KPC samples. Distinct differences and higher similarities were found with respect to the flavor of KPC. Despite the slight increase in lipid oxidation, significantly (p < 0.05) higher sensory scores of the treated samples were achieved by RFZn. A positive correlation between the T-22 and T-23 relaxation time and hardness was suggested for the chicken meat in KPC. The RFZn showed a minimum effect on the food quality and presented advantages in prepared food pasteurization over conventional heating.
Radio frequencyZnO nanoparticlesE-noseNMRMRI
Bai, Baosong、Xu, Jicheng、Ma, Liang、Zhang, Min
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Yechun Food Prod & Distribut Co Ltd, Yangzhou 225000, Jiangsu, Peoples R China
Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China
NSTL
Elsevier
