Study on Processing of the Cold Wind Drying Conditions of Smoked Chicken

Abstract:

The orthogonal experiment was used in this paper to study the influence of different cold wind drying conditions on the sensory quality of smoked chicken.The results showed the optimum cold wind drying conditions were temperature:16 ℃,relative humidity:65%,wind speed:4 m/s,time:72 h.Finally,the characteristics of product’s quality were valued by Texture analyzer,and the results were,hardness:(2 235.813±17.841) g,chewiness:(1 366.467±29.543) g.s,cohesiveness:(0.717±0.004)%,springiness:(0.852±0.016)%;then the color of products with different temperature of cold wind drying were valued by Chroma meter,and the results were as the temperature rised,L* value rised,a* value declined,b* value rised;and also Volatile flavor compounds of product were extracted with solid phase micro-extraction(SPME) apparatus and analyzed and identified by GC-MS.