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

Summary The 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 conten...

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Bibliographic Details
Published in:International journal of food science & technology 2024-03, Vol.59 (3), p.1979-1989
Main Authors: Aykın‐Dinçer, Elif, Erbaş, Mustafa
Format: Article
Language:English
Subjects:
Chicken meat
Chickens
Comparative studies
Cutting force
Drying
Meat
Microorganisms
Moisture content
Nitrogen
Poultry
pressure
quality
Sensory properties
TBARS
Temperature
Thickness
Thiobarbituric acid
Vacuum
Vacuum drying
Water activity
Water content
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Summary:Summary The 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 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16366