Effect of Nitrite on the Quality of Roasted Chicken Wings during Processing
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Abstract:
The effects of different amounts of nitrite (0, 50, 100, and 150 mg/kg) on color attributes, thiobarbituric acid value (TBA) value, total number of colonies, and organoleptic properties of chicken wing drumettes during curing, drying, roasting, and sterilization were investigated. The results showed that the outside and inside surface color of chicken wing drumettes changed dramatically during processing. Increasing the amount of added nitrite resulted in increased L* and a* values, but the amount of added nitrite did not significantly affect the b* value (P > 0.05). Nitrite can inhibit lipid oxidation during the processing of chicken wing drumettes; during curing, drying, and roasting, higher nitrite levels led to lower TBA values. The sterilized product with added nitrite had lower TBA values (0.961–0.990 mg/kg) than the control sample (1.223 mg/kg) (P < 0.05), but no significant differences were found among the samples to which various amounts of nitrite were added (50, 100, and 150 mg/kg). Nitrite-free roasted chicken wing drumettes had dark and yellow surfaces, lower scores in color and sensory evaluation, and overall acceptability (P < 0.05). The samples with added nitrite had a cured red color, but no significant differences were observed in the sensory scores in terms of mouthfeel, taste, and flavor among samples with various amounts of added nitrite (P < 0.05). Nitrite had no effect on the total number of colonies on the roasted chicken wings during processing.
