Effect of Drying Methods and Conditions on the Physicochemical Properties of Young Jackfruit-Based Chicken Meat Analogs

IF 2.8 Q2 FOOD SCIENCE & TECHNOLOGY ACS food science & technology Pub Date : 2024-10-24 DOI:10.1021/acsfoodscitech.4c00561

Bootsrapa Leelawat*, and , Tanwarat Taikerd,

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Abstract

This study aimed to investigate how tray drying (at 50 and 60 °C) and vacuum freeze-drying (at 40 and 50 °C, 20 Pa) affect the physicochemical properties of chicken meat analogs (CMAs). Tray drying resulted in higher water activity (a_w), yield percentage, redness (a*), browning index (BI), hardness, chewiness, and shear force, whereas lightness (L*) and water absorption capacity (WAC) were lower compared with vacuum freeze-drying. Elevated drying temperatures decreased the a_w and integrity index for both methods. No significant differences (p > 0.05) were found in percentage yield, color (L*, a*, b*), and BI between CMAs dried at 40 and 50 °C using vacuum freeze-drying. The CMAs dried at 40 °C by vacuum freeze-drying was chosen for sensory evaluation, scoring not significantly different from the predried analog (p > 0.05) in all attributes. Chemical analysis showed that 100 g of instant CMAs contain 1.71 g moisture, 1.73 g fat, 2.23 g ash, 53.7 g protein, and 25.1 g total carbohydrates.

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干燥方法和条件对嫩菠萝鸡肉类似物理化性质的影响

本研究旨在探讨托盘干燥（50 和 60 °C）和真空冷冻干燥（40 和 50 °C，20 Pa）如何影响鸡肉类似物（CMAs）的理化性质。与真空冷冻干燥相比，托盘干燥可获得更高的水分活度（aw）、产量百分比、红度（a*）、褐变指数（BI）、硬度、咀嚼度和剪切力，而重量（L*）和吸水能力（WAC）则较低。干燥温度升高会降低两种方法的 aw 和完整性指数。采用真空冷冻干燥法在 40 ℃ 和 50 ℃ 干燥的 CMA 在产量百分比、色泽（L*、a*、b*）和 BI 方面没有发现明显差异（p > 0.05）。在感官评价中，采用真空冷冻干燥法在 40 ℃ 下干燥的 CMA 与预干燥的类似物在所有属性上都没有显著差异（p > 0.05）。化学分析显示，100 克速溶 CMA 含水分 1.71 克、脂肪 1.73 克、灰分 2.23 克、蛋白质 53.7 克、总碳水化合物 25.1 克。

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来源期刊

ACS food science & technology

CiteScore

3.30

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0.00%

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