Effects of different sterilization methods on sensory quality and lipid oxidation of Dezhou braised chicken

LI, Ying; LIANG, Shan; YE, Guodong; ZHANG, Min; FENG, Sensen; WANG, Zikang; ZHANG, Qingyong; SUN, Chenxi

doi:10.1590/fst.119222

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Food Science and Technology

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.119222 copy

Effects of different sterilization methods on sensory quality and lipid oxidation of Dezhou braised chicken

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

This work studied the effects of different time and temperature combinations [100 °C for 50 min (T1), 110 °C for 50 min (T2), 118 °C for 50 min (T3) and 121 °C for 30 min (T4)] of sterilization on the sensory quality and lipid oxidation of Dezhou braised chicken. Compared to T1, T3 and T4 groups, the T2 group had the highest colour and lower hardness. The principal component analysis (PCA) of the electronic-tongue results showed that there were distinct differences in taste between the treatment groups. Free amino acids (FAA) analysis showed that the T2 group had the highest amino acid contents. In summary, the T2 might be a more reasonable sterilization condition for Dezhou braised chicken, due to its positive effects on maintaining sensory quality. The results of this study could guide Dezhou braised chicken industry to produce better quality products.

Keywords:
Dezhou braised chicken; sterilization method; sensory quality; lipid oxidation

	Control	T1	T2	T3	T4
L*	34.04 ± 1.37^d	54.22 ± 0.43^b	58.22 ± 1.42^a	50.62 ± 1.67^c	32.04 ± 1.07^d
a*	10.17 ± 1.74^c	14.93 ± 1.29^a	16.48 ± 0.39^a	12.83 ± 0.78^b	10.82 ± 2.09^c
b*	15.64 ± 3.25^b	33.00 ± 2.14^a	32.35 ± 1.14^a	31.47 ± 1.71^a	31.57 ± 3.47^a

	Control	T1	T2	T3	T4
Hardness (N)	39.81 ± 2.49^b	45.37 ± 1.89^a	32.84 ± 3.64^c	31.81 ± 3.89^c	30.10 ± 5.45^c
Adhesiveness (mj)	0.60 ± 0.36^a	0.38 ± 0.23^a	0.31 ± 0.14^a	0.45 ± 0.31^a	0.31 ± 0.10^a
Cohesiveness (Ratio)	0.28 ± 0.02^b	0.29 ± 0.04^ab	0.32 ± 0.03^a	0.33 ± 0.03^a	0.32 ± 0.03^a
Springiness (mm)	0.60 ± 0.10^b	0.64 ± 0.17^b	0.71 ± 0.18^a	0.68 ± 0.26^ab	0.61 ± 0.11^b
Gumminess (N)	11.03 ± 0.85^bc	13.23 ± 2.24^b	11.45 ± 1.79^c	19.06 ± 2.73^a	9.47 ± 2.26^c
Chewiness (mj)	6.68 ± 1.50^b	8.58 ± 2.84^b	7.96 ± 1.97^b	12.97 ± 5.21^a	5.69 ± 1.5^b

	Control	T1	T2	T3	T4
Asp	3.07 ± 0.04^a	2.26 ± 0.05^c	2.61 ± 0.01^b	2.21 ± 0.03^cd	2.18 ± 0.05^d
Glu	5.00 ± 0.07^a	3.71 ± 0.04^c	4.36 ± 0.01^b	3.46 ± 0.04^e	3.57 ± 0.07^d
Thr	1.42 ± 0.02^a	1.05 ± 0.02^c	1.22 ± 0.00^b	1.03 ± 0.01^c	1.02 ± 0.03^c
Ser	1.22 ± 0.02^a	0.91 ± 0.01^c	1.07 ± 0.00^b	0.89 ± 0.01^c	0.89 ± 0.02^c
Gly	1.47 ± 0.02a	1.13 ± 0.02^d	1.47 ± 0.00^a	1.23 ± 0.01^c	1.34 ± 0.03^b
Ala	1.90 ± 0.03^a	1.42 ± 0.02^c	1.68 ± 0.00^b	1.40 ± 0.01^c	1.42 ± 0.03^c
Cys	0.08 ± 0.00^b	0.05 ± 0.00^e	0.08 ± 0.00^a	0.06 ± 0.0^d	0.08 ± 0.00^c
Val	1.61 ± 0.02^a	1.21 ± 0.02^cd	1.41 ± 0.00^b	1.21 ± 0.01^c	1.18 ± 0.02^d
Met	0.89 ± 0.01^a	0.66 ± 0.01^c	0.77 ± 0.00^b	0.65 ± 0.01^cd	0.64 ± 0.01^d
Ile	1.56 ± 0.02^a	1.16 ± 0.02^c	1.37 ± 0.00^b	1.16 ± 0.01^c	1.13 ± 0.02^c
Leu	2.95 ± 0.04^a	2.16 ± 0.04^c	2.55 ± 0.00^b	2.12 ± 0.02^cd	2.09 ± 0.03^d
Tyr	1.06 ± 0.02^a	0.78 ± 0.01^c	0.92 ± 0.00^b	0.80 ± 0.01^c	0.77 ± 0.03^c
Phe	1.26 ± 0.02^a	0.94 ± 0.01^c	1.11 ± 0.00^b	0.96 ± 0.01^c	0.95 ± 0.01^c
Lys	2.99 ± 0.05^a	2.20 ± 0.03^c	2.58 ± 0.00^b	2.15 ± 0.02^c	2.09 ± 0.03^d
His	0.99 ± 0.01^a	0.75 ± 0.01^c	0.84 ± 0.01^b	0.68 ± 0.01^d	0.67 ± 0.01^d
Arg	2.09 ± 0.03^a	1.55 ± 0.03^c	1.86 ± 0.01^b	1.56 ± 0.01^c	1.56 ± 0.03^c
Pro	0.89 ± 0.02^b	0.72 ± 0.01^d	0.96 ± 0.01^a	0.82 ± 0.01^c	0.91 ± 0.01^b
Umami	8.08 ± 0.11^a	5.97 ± 0.09^c	6.97 ± 0.02^b	5.67 ± 0.07^d	5.75 ± 0.13^d
Sweet	6.89 ± 0.11^a	5.22 ± 0.06^e	6.40 ± 0.02^b	5.37 ± 0.06^d	5.58 ± 0.10^c
Bitter	10.36 ± 0.16^a	7.68 ± 0.13^c	9.08 ± 0.02^b	7.67 ± 0.06^c	7.55 ± 0.13^c
ΣEAA	15.76 ± 0.23^a	11.68 ± 0.18^c	13.72 ± 0.03^b	11.53 ± 0.10^cd	11.33 ± 0.20^d
ΣNEAA	14.69 ± 0.22^a	10.98 ± 0.14^c	13.16 ± 0.04^b	10.87 ± 0.12^c	11.15 ± 0.22^c
Total FAA	30.45 ± 0.46^a	22.66 ± 0.32^c	26.88 ± 0.06^b	22.40 ± 0.22^c	22.48 ± 0.42^c

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[1] *Corresponding author: zmin@th.btbu.edu.cn