|
|
|
| Effect of Cyclic Salt Supplementation on Changes in Salt Contents in Chicken Meat and Soup Stock during the Processing of Dezhou Braised Chicken |
| GAI Shengmei1, GU Mingyue1, CUI Xiaoying1, WANG Huan1, ZHANG Qingyong2, LIU Dengyong1,3,* |
| 1.National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2.Shandong Dezhou Braised Chicken Co. Ltd., Dezhou 253003, China; 3.Collaborative Innovation Center of Meat Production and Processing, Quality and Safe Control, Nanjing 210095, China |
|
|
|
|
Abstract Salt is essential for the flavor formation of Dezhou braised chicken. This study focused on the changes in salt contents in chicken meat and soup stock during the processing of braised chicken with cyclic salt supplementation. Besides, the losses of chicken meat and soup stock were measured. The results showed that the changes in soup stock mass during the cooking process did not significantly different between pots (P > 0.05) and were substantially consistent with the changes in chicken meat mass (P > 0.05). When the cooking duration was longer than 3.5 h, the salt content of soup stock was not significantly different between pots (P > 0.05). The changes in the salt content of chicken thigh meat were generally consistent with those of breast meat, regardless of the pot used (P > 0.05). There was a significant difference in soup stock loss following different cycles of repeated use (P < 0.05). Chicken meat loss was no longer affected by the repeated use of soup stock when the cooking duration was longer than 3.5 h. A significant difference in the salt content of soup stock was between different production batches (P < 0.05). It was finally determined that Dezhou braised chicken should be cooked for 5.0 h in order to ensure the taste of the product.
|
|
|
|
|
|
|
|
|
|
|
2019, Vol. 33 
