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| Optimization of Processing Conditions for Chicken Carcass to Be Used as Ingredient of Chinese Stewed Chicken by Response Surface Methodology |
| WANG Anqi1,2, YAN Zheng2,*, WANG Daoying2, ZHU Yongzhi2, WANG Yongmei3, CHEN Bensheng3, XU Weimin1,2,4 |
| 1.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210014, China; 2.Agro-Product Processing Research Institute, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 3.Jiangsu Lihua Food Co. Ltd., Changzhou 213000, China; 4.Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China |
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Abstract In order to develop a special raw material of yellow-feather chicken suitable for stewing, which can not only improve the taste of stewed chicken, but also improve the appearance of packaged yellow-feather broiler, a series of processing procedures such as low-temperature heat treatment and vacuum laminating packaging were adopted. The effects of heating temperature, heating time and chilling time on the chewiness of chicken meat were studied. These three variables were optimized using combination of one-factor-at-a-time method and response surface methodology. The optimum conditions were determined as follows: heating temperature 55 ℃, heating time 20 min, and chilling time 2 h. Under these conditions, the percentage increment of chewiness was 48.89%, which was consistent with the predicted value. The ultrastructure of the treated chicken stored for 48 hours was still similar to that of fresh chicken by scanning electronic microscopy, which proves that these treatments can greatly maintain the structural integrity of chicken meat during storage.
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2019, Vol. 33 
