Quality of Dezhou Braised Chicken Prepared from Frozen Distinguished Chicken and Ordinary Chicken
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Abstract:
Moisture content and edible quality (water-holding capacity and tenderness), sensory evaluation, and microstructure analysis were mesured on Dezhou braised chicken prepared from distinguished chicken and ordinary chicken after frozen storage. The effects of different breeds of chicken and frozen storage on the quality of Dezhou braised chicken were studied, to determine references for the selection and the processing of raw chicken for preparation of Dezhou braised chicken. The results revealed that the quality of products from the two types of chilled chicken meats analyzed in this study showed no significant difference; however, the overall sensory quality of taste in ordinary chicken was better than that in distinguished chicken. The frozen storage of raw meat reduced the quality of Dezhou braised chicken to some extent, with greater impact on ordinary chicken than the distinguished chicken, reflected mainly by the considerably damaged microstructure. The muscle fiber diameters in the leg and chest meat from ordinary chicken had significantly decreased from 31.29 to 18.91 μm (p < 0.05) and from 39.07 to 27.62 μm (p < 0.05), respectively, while shear force was significantly reduced (chilled treatment: 2.88 kg; frozen storage treatment: 1.46 kg) (p < 0.05). Meanwhile, water-holding capacity and shear force of distinguished chicks were better than in regular chicks after frozen storage.
