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| Effects of Processing Conditions on Texture Properties of Prepared Chicken Products |
| YU Wei, WANG Lan, WU Wen-jin, LI Xin, DING An-zi, XIONG Guang-quan, QIAO Yu, WANG Jun, LIAO Li |
| Farm Products Processing Research Sub-Center of Hubei Innovation Center of Agriculture Science and Technology, Institute of Agricultural
Products Processing and Nuclear- Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China |
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Abstract The present work was carried out to investigate the effects of processing conditions (slice thickness, salt, phosphate, marinating time, tumbling time, and cooking time) on shear force and cooking loss of prepared chicken breast meat products. Phosphate, marination time, tumbling time, and cooking time were investigated by one-factor-at-a-time approach and their synergistic effects were evaluated by orthogonal array design. The optimal processing conditions were determined as follows: a slice thickness of 8 mm, marinating for 60 min with a marinade (beer) containing 0.1% salt and 0.1% phosphate, tumbling for 15 min after addition of 1.5% salt, and cooking for 8 min. The shear force, toughness and cooking loss of chicken meat under the optimal conditions were 2 230.10 g, 10 503.88 g·s and 5.33%, respectively.
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2014, Vol. 28 
