Abstract:The effects of nitrite infusion during vacuum tumbling and static standing at low temperature and of different amounts of nitrite and processing parameters on the thermal stability of the nitrite during hot-air drying and high-temperature roasting of chicken wing roots were analyzed. The results showed that nitrite accumulated exponentially in the chicken wing roots with increasing time during tumbling, and penetration throughout the chicken wing root increased with the amount of nitrite added. Static standing resulted in a slight loss of nitrite, with a sharp decrease during hot-air drying and roasting at high temperature. After roasting, only 5.92–7.87% of nitrite was detected as NO2- and nitrite residuals were below the national standard (30 mg/kg). The amount of nitrite added, tumbling time, static standing time, drying temperature, and roasting temperature had significant (P<0.05) effects on the nitrite content of the chicken wing roots during processing. Higher temperatures increased the rate of nitrite degradation.
