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| Effects of Different Post-slaughter Pre-treatments on the Texture and Flavor of White Cut Chicken |
| WEI Suhuan, ZHANG Muhan, XU Weimin, WANG Daoying, YAN Zheng, BIAN Huan |
| 1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China |
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Abstract This study was designed to examine the impact of three post-slaughter pre-treatments: 1) scalding at 55 ℃ for 30 min, plucking, evisceration, and cooling; 2) scalding at 60 ℃ for 1 min, plucking, evisceration, heating at 55 ℃ for 30 min, and cooling; 3) scalding at 60 ℃ for 1 min, plucking, evisceration, heating at 90 ℃ for 180 s and at 55 ℃ for 10 min on the quality of white cut chicken, and cooling. The conventional treatment, scalding at 60 ℃ for 1 min, plucking, evisceration, and cooling, was used as control for comparison. After the above treatments, yellow-feathered chickens were processed into white cut chicken, which was evaluated for texture characteristics, water distribution and flavor. The resulted indicated that the hardness, adhesiveness, and chewiness of white cut chicken in Treatment 1 were significantly lower than those in the control group (P < 0.05). Treatment 2 was found to be significantly superior to the control group with regard to the elasticity and chewiness of white cut chicken (P < 0.05), while no significant difference was observed in terms of hardness. Treatment 3 demonstrated a significant increase in hardness, adhesiveness, and chewiness (P < 0.05). Treatment 1 exhibited a high relative content of immobilized water and a low relative content of free water, while the relaxation time of immobilized water in Treatment 2 was found to be shorter, indicating tighter water binding, and the relative content of bound water was higher than in the other two treatment groups. Nuclear magnetic resonance (NMR) imaging demonstrated that Treatment 2 exhibited higher water-holding capacity, suggesting that it could achieve more pronounced water retention during storage. The results of electronic nose analysis demonstrated significant variations in the odor profiles of the three treatment groups, with the odor profile of Treatment 2 being closer to that of the control group. The formation of organic sulfides, nitrogen oxides, and inorganic sulfides flavor substances was significantly inhibited in Treatment 3. The results of electronic tongue analysis demonstrated that there were no significant differences in taste among the groups. In summary, Treatment 2 was more effective in improving the elasticity and chewiness of white cut chicken, while retaining the traditional flavor characteristics of white cut chicken to the greatest extent.
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2026, Vol. 40 
