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

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.