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| Technology Optimization of Air-drying and Ripening for Langshan Chicken |
| LIU Yang;ZANG Ming-wu;ZHANG Ying-yang |
| 1. Zhenjiang Entry-Exit Inspection and Quarantine Bureau, Zhenjiang 212008, China；
2. China Meat Research Center, Beijing 100068, China；3. Nantong Shuanghe Food Co. Ltd., Nantong 226352, China |
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Abstract In this study, Lanshan chicken, a local breed in Nantong, Jiangsu province, was used to produce dry-cured chicken.
Box-Behnken experimental design was applied to investigate the effects of initial air-drying temperature, drying time and salt amount
on physiochemical properties and proteolysis of dry-cured chicken. Based on the models established, there was a significant positive
correlation between the overall sensory quality of dry-cured chicken and each process condition (P＜0.05). The optimal conditions to
produce dry-cured chicken were addition of 2.6% by weight of salt and air-drying at 12.5 ℃ for 93 h as demonstrated by regression
analysis, yielding maximum overall sensory score of 92, a total free amino acid content of 1.54 mg/100 g, a proteolysis index of
10.33%, a water content of 58.42%, a shear force of 3.62 kg/cm2, and a salt content of 3.87%.
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2013, Vol. 27 
