A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices

Abstract

SummaryThe aim of this study was to produce high‐quality dried chicken meat slices by a low‐temperature vacuum drying system. Chicken meat slices were cut in 2 and 4 mm thicknesses and then dried at the temperatures of 10 and 20 °C and the pressures of 1, 0.85 and 0.70 atm. The mean moisture content, water activity (aw) and pH values of the low‐temperature vacuum dried chicken slices were 41%, 0.90% and 6.23%, respectively. Depending on the temperature increase, the non‐protein nitrogen (NPN) (P < 0.01) value increased from 5.49 g per 100 g to 6.13 g per 100 g, and the thiobarbituric acid reactive substances (TBARS) (P < 0.01) value increased from 13.33 to 17.89 μmol MDA kg−1. The colour of samples changed from a lighter and yellow to a darker and brownish as the drying temperature, pressure and thickness increased. The cutting force was higher at 2 mm thickness (18.42 N) (P < 0.01) and 0.70 atm pressure (17.12 N) (P < 0.05) conditions. The samples dried at 10 °C, 0.70 atm and 2 mm had higher microbiological quality and the highest overall acceptability score (7.57).

Prevention of the Quality Degradation of Antarctic Krill (Euphausia superba) Meal through Two-Stage Drying

“…inhibited by lower vacuum pressure. A lower TBARS value was also found in chicken slices dried under the vacuum condition [32]. This could be attributed to a decrease in the interaction between oxygen molecules and lipid molecules as the vacuum pressure decreased.…”

“…Among the five groups, Groups 2, 4, and 5 exhibited significantly lower TBARS compared to Groups 1 and 3, suggesting that lipid oxidation was partially inhibited by lower vacuum pressure. A lower TBARS value was also found in chicken slices dried under the vacuum condition [ 32 ]. This could be attributed to a decrease in the interaction between oxygen molecules and lipid molecules as the vacuum pressure decreased.…”

The oxidation of muscle food: past, present and future

“…The integration of active packaging films with oxygen scavengers creates a dynamic barrier against external oxidative factors (Mukkadan et al ., 2024). Furthermore, employing cold‐drying conditions during meat processing can be pivotal in maintaining the quality attributes by minimising oxidative reactions (Aykın‐Dinçer & Erbaş, 2024).…”