Journal of South China University of Technology (Natural Science Edition) ›› 2015, Vol. 43 ›› Issue (2): 13-19.doi: 10.3969/j.issn.1000-565X.2015.02.003

• Food Science & Technology • Previous Articles     Next Articles

Heat Penetration Characteristics and Quality Kinetics of Roasted Broiler Chicken Wings During Heat Sterilization

Li Bian-sheng1 Tan Li1 Zhou Hou-yuan1 Ruan Zheng1 Guo Wei-bo2 Lin Guang-ming2 Yang Huan-bin2   

  1. 1． School of Light Industry and Food Sciences，South China University of Technology，Guangzhou 510640，Guangdong，China;2． Guangdong Wuqiong Food Co． ，Ltd． ，Ｒaoping 515726，Guangdong，China
  • Received:2014-06-09 Revised:2014-10-16 Online:2015-02-25 Published:2014-12-31
  • Contact: 阮征(1972-)，女，博士，副教授，主要从事食品加工和保藏研究． E-mail:zhruan@scut.edu.cn
  • About author:李汴生(1962-)，男，博士，教授，主要从事食品加工和保藏研究． E-mail: febshli@ scut． edu． cn
  • Supported by:
    Supported by the Project of Integration of Industry，Education and Ｒesearch of Guangdong Province and Ministry of Education of China(2012B090600003)

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Abstract: This paper deals with the heat penetration characteristics，quality change and quality kinetics of roasted broiler chicken wings with different moisture contents (w =30% ～40%) sterilized at different lethality values (F =0 ～5min)． The results indicate that (1) the heating and cooling rate indexes (f h and f c ) as well as the heating and cooling lag factors (j h and j c ) both decrease with the decrease of moisture content; (2) samples with lower moisture content may reach a higher lethality value at the same heating and holding time; (3) F value has no obvi-ous effect on the water activity a w (P ＞0． 05); (4) the curves of TBA value obey the zero-order kinetic equation and the corresponding reaction rate k increases with the decrease of moisture content; (5) sterilization with low le-thality value helps to improve the shear force，hardness and chewiness of roasted broiler chicken wings，and the corresponding decreasing curves all obey the first-order kinetic equation; and (6) the damage rates of shear force，hardness and chewiness all decrease with the decrease of moisture content．

Key words: roasted broiler chicken wing, heat sterilization, moisture content, heat penetration characteristic, quality kinetics