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| Influence of Different Cooking Methods on the Eating and Hygienic Quality of Chopped Cold Chicken |
| CHEN Wen-bo;GUO Xin;XU Fen;LU Li-li;ZHANG Hong |
| Institute of Agro-products Processing Science and Technology, CAAS/Comprehensive Key Laboratory of Agro-products Processing,
Ministry of Agriculture, Beijing 100193, China |
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Abstract Chopped cold chicken is a well-known cooked dish in South China. This dish is very delicious and favored by many people. During the processing of chopped cold chicken, cooling with cold water is one key step, which makes the product crisp. Hot water blanching is another important step for the production of chopped cold chicken, which must be well controlled because it decides the tenderness of the chicken meat. With the aim of investigating the influence of the two factors on the edible and hygienic quality of products, four different methods were employed to make chopped cold chicken. Meat quality and hygienic parameters were measured. The results suggested differences in microbiological counts, color, water content, and aroma components were found among products made by different processing methods. This study would provide theoretical supports and practical experience to explore optimized processing method for the production of chopped cold chicken.
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2014, Vol. 28 
