Optimization of Low-sodium Compound Salt Formula for Salt-baked Chicken Thighs by Response Surface Methodology and Analysis of Volatile Flavor Compounds

ZHANG Jie; DONG Huafa; FENG Meiqin; HAN Minyi; SUN Jian

doi:10.13386/j.issn1002-0306.2021090245

Volume 43 Issue 11

May 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(11): 208-217. > DOI: 10.13386/j.issn1002-0306.2021090245

ZHANG Jie, DONG Huafa, FENG Meiqin, et al. Optimization of Low-sodium Compound Salt Formula for Salt-baked Chicken Thighs by Response Surface Methodology and Analysis of Volatile Flavor Compounds[J]. Science and Technology of Food Industry, 2022, 43(11): 208−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090245.

Citation:

PDF (5777 KB)

Optimization of Low-sodium Compound Salt Formula for Salt-baked Chicken Thighs by Response Surface Methodology and Analysis of Volatile Flavor Compounds

1.
Key Laboratory of Meat Processing and Quality Control, Collage of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
2.
Wens Food Group Co., Ltd., Yunfu 527400, China
3.
College of Animal Science and Food Engineering, Jinling Institute of Technology, Nanjing 210038, China

More Information

Received Date: September 21, 2021
Available Online: March 29, 2022

Graphical Abstract

Abstract

Abstract

In order to develop a salt-baked product with unchanged quality and low-sodium, potassium chloride, calcium lactate and yeast extract were selected for single-factor experiment. And the best substitution ratio was obtained through fuzzy mathematical sensory evaluation score, chromatic aberration and texture. And optimization was carried out by response surface experiment. The best formula of low sodium compound salt was obtained according to the actual operation. Then gas chromatography-ion mobility spectrometry was used to detect volatile flavor compounds in salt-baked chicken thighs. The results showed that the optimal formula optimized by response surface was 30% potassium chloride, 9% calcium lactate, and 10% yeast extract. The sensory score of the salt-baked chicken thighs was 92.00, the yellowness was 38.43, and the chewiness was 796.66 g, which was close to the predicted value of the model. Compared with the control group, the sodium content decreased by 37.29%, K⁺ and Ca²⁺ content increased significantly (P<0.05), and the content of important flavor compounds (such as 2-Heptanone, M-Benzaldehyde, Nonanal, etc) increased. Using this formula to make salt-baked chicken thighs can significantly reduce the sodium content (P<0.05), ensure its original flavor and quality and provide certain theoretical guidance for making low-sodium products.

FullText(HTML)

References (28)

References

[1]	陈胜. 盐焗鸡加工工艺优化及其品质特性研究[D]. 扬州: 扬州大学, 2019. CHEN S. Study on the optimization of processing technology and quality characteristics of salt-baked chicken[D]. Yangzhou: Yangzhou University, 2019.
[2]	甄宗圆, 陈旭, 万双菊, 等. 肉制品低钠盐工艺研究进展[J]. 肉类研究,2020,34(4):100−106. [ZHEN Z Y, CHEN X, WAN S J, et al. Progress in the development and production of low-sodium meat products[J]. Meat Research,2020,34(4):100−106. doi: 10.7506/rlyj1001-8123-20200131-029
[3]	GOU P, GUERRERO L, GELABERT J, et al. Potassium chloride, potassium lactate and glycine as sodium chloride substitutes in fermented sausages and in dry-cured pork loin[J]. Meat Science,1996,42(1):37−48. doi: 10.1016/0309-1740(95)00017-8
[4]	HORITA C N, MORGANO M A, CELEGHINI R M S, et al. Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium, magnesium and potassium chloride as partial substitutes for sodium chloride[J]. Meat Science,2011,89(4):426−433. doi: 10.1016/j.meatsci.2011.05.010
[5]	FESTRING D, HOFMANN T. Discovery of N2-(1-carboxyethyl) guanosine 5′-monophosphate as an umami-enhancing maillard-modified nucleotide in yeast extracts[J]. Journal of Agricultural and Food Chemistry, American Chemical Society,2010,58(19):10614−10622.
[6]	刘加友, 陈兵兵, 王振斌, 等. 模糊数学和响应面在葛根乳酸菌饮料感官评定中的应用[J]. 中国食品学报,2017,17(1):224−229. [LIU J Y, CHEN B B, WANG Z B, et al. Application of fuzzy mathematics and response surface in sensory assessment of Kudzu root beverage[J]. Journal of Chinese Institute of Food Science and Technology,2017,17(1):224−229.
[7]	姬长英. 感官模糊综合评价中权重分配的正确制定[J]. 食品科学,1991(3):9−11. [JI C Y. Correct formulation of weight distribution in sensory fuzzy comprehensive evaluation[J]. Food Science,1991(3):9−11.
[8]	刘艳红, 季春艳, 程璐, 等. 模糊综合评定结合正交试验优化梨汁玫瑰饮料[J]. 保鲜与加工,2021,21(8):55−60,69. [LIU Y H, JI C Y, CHENG L, et al. Optimization of pear juice rose beverage by fuzzy comprehensive evaluation combined with orthogonal experiment[J]. Storage and Process,2021,21(8):55−60,69. doi: 10.3969/j.issn.1009-6221.2021.08.009
[9]	李继昊. 不同类型生鲜鸡肉对白切鸡食用品质的影响研究[D]. 南京: 南京农业大学, 2018. LI J H. Studies on the eating quality of soft-boiled chicken made from hot fresh, chilled and frozen chicken[D]. Nanjing: Nanjing Agricultural University, 2012.
[10]	胡洋健, 邓绍林, 张馨月, 等. 宰后不同成熟时间处理对白切鸡肉食用品质的改善[J]. 现代食品科技,2020,36(11):170−179. [HU Y J, DENG S L, ZHANG X Y, et al. Improvement of different post-mortem conditioning span treatments on eating quality of soft-boiled chicken[J]. Modern Food Science and Technology,2020,36(11):170−179.
[11]	孙娜, 朱秀娟, 胡文斌, 等. 模糊数学感官评价法优化低糖五叶草莓果脯加工工艺[J]. 保鲜与加工,2021,21(2):80−87,93. [SUN N, ZHU X J, HU W B, et al. Optimization of processing technology of low sugar fragaria pentaphylla lozinsk preserved fruits by fuzzy mathematical sensory evaluation method[J]. Storage and Process,2021,21(2):80−87,93. doi: 10.3969/j.issn.1009-6221.2021.02.013
[12]	GELABERT J, GOU P, GUERRERO L, et al. Effect of sodium chloride replacement on some characteristics of fermented sausages[J]. Meat Science,2003,65(2):833−839. doi: 10.1016/S0309-1740(02)00288-7
[13]	EL-BAKRY M, DUGGAN E, O’RIORDAN E D, et al. Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality[J]. LWT-Food Science and Technology,2011,44(10):2012−2018. doi: 10.1016/j.lwt.2011.07.007
[14]	赵芩. 猪肉低钠替代盐的研究[D]. 广州: 华南理工大学, 2015. ZHAO C. Study on the low sodium substitution salt in pork[D]. Guangzhou: South China University of Technology, 2015.
[15]	LIU Y, CHEN Y. Analysis of visible reflectance spectra of stored, cooked and diseased chicken meats[J]. Meat Science,2001,58(4):395−401. doi: 10.1016/S0309-1740(01)00041-9
[16]	BARBUT S, MITTAL G S. Effect of heating rate on meat batter stability, texture and gelation[J]. Journal of Food Science,1990,55(2):334−337. doi: 10.1111/j.1365-2621.1990.tb06756.x
[17]	BANOUT J, KUCEROVA I, MAREK S. Using a double-pass solar drier for jerky drying[J]. Energy Procedia,2012,30:738−744. doi: 10.1016/j.egypro.2012.11.084
[18]	徐雯雅. 西式盐水火腿低钠腌制剂的研究[D]. 南京: 南京农业大学, 2012. XU W Y. Study on low-sodium content brine of cooked ham[D]. Nanjing: Nanjing Agricultural University, 2012.
[19]	GIMENO O, ASTIASARÁN I, BELLO J. Influence of partial replacement of NaCl with KCl and CaCl₂ on texture and color of dry fermented sausages[J]. Journal of Agricultural and Food Chemistry,1999,47(3):873−877. doi: 10.1021/jf980597q
[20]	CÁCERES E, GARCÍA M L, SELGAS M D. Design of a new cooked meat sausage enriched with calcium[J]. Meat Science,2006,73(2):368−377. doi: 10.1016/j.meatsci.2005.12.016
[21]	付丽, 张秀风, 党美珠, 等. 低钠盐对牛肉丸加工品质的影响[J]. 肉类研究,2017,31(11):32−37. [FU L, ZHANG X F, DANG M Z, et al. Effect of low-sodium salt on quality of beef meatballs[J]. Meat Research,2017,31(11):32−37.
[22]	赵子瑞. 低钠酱牛肉制备配方优化与品质改良及贮藏特性研究[D]. 长春: 吉林大学, 2019. ZHAO Z R. Study on the preparation formula optimization, quality improvement and storage characteristics of low sodium spiced beef[D]. Changchun: Jilin University, 2019.
[23]	高艳蕾, JANGBAT O, 杨超, 等. 超高压技术辅助优化牛皮胶原低脂牛肉饼工艺[J]. 食品与发酵工业,2022,48(2):86−93. [GAO Y L, JANGBAT O, YANG C, et al. Ultra-high pressure technology assists optimizing the process of cowhide collagen low-fat beef patties[J]. Food and Fermentation Industries,2022,48(2):86−93.
[24]	LIU H, WANG Z, ZHANG D, et al. Characterization of key aroma compounds in Beijing roasted duck by gas chromatography–olfactometry–mass spectrometry, odor-activity values, and aroma-recombination experiments[J]. Journal of Agricultural and Food Chemistry, American Chemical Society,2019,67(20):5847−5856.
[25]	FENG Y, CAI Y, FU X, et al. Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment[J]. Food Chemistry,2018,265:274−280. doi: 10.1016/j.foodchem.2018.05.043
[26]	ZHU J, WANG L, XIAO Z, et al. Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)[J]. Food Chemistry,2018,245:775−785. doi: 10.1016/j.foodchem.2017.11.112
[27]	孙杰, 蒲丹丹, 陈海涛, 等. 五香牛肉干挥发性风味成分的分离与鉴定[J]. 食品科学,2016,37(6):121−125. [SUN J, PU D D, CHEN H T, et al. Analysis of volatile flavor compounds in spiced beef jerky[J]. Food Science,2016,37(6):121−125. doi: 10.7506/spkx1002-6630-201606021
[28]	顾赛麒, 唐锦晶, 周绪霞, 等. 腌腊鱼传统日晒干制过程中品质变化与香气形成[J]. 食品科学,2019,40(17):36−44. [GU S Q, TANG J J, ZHOU X X, et al. Quality change and aroma formation in cured fish during traditional sun drying processing[J]. Food Science,2019,40(17):36−44. doi: 10.7506/spkx1002-6630-20180716-201

[1]	HOU Wenjuan, QIN Yang, ZHANG Dan, JIANG Xinjie, YU Zhongna, GENG Xin, DU Qijing, JIANG Hongning, YANG Yongxin, FAN Rongbo. Process Optimization and Product Characteristics of Pea Protein Fermented Milk[J]. Science and Technology of Food Industry, 2024, 45(2): 175-182. DOI: 10.13386/j.issn1002-0306.2023040090
[2]	TIAN Mengyang, TIAN Xia, WANG Zhiwei, ZHOU Zhongkai. Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread[J]. Science and Technology of Food Industry, 2023, 44(12): 172-184. DOI: 10.13386/j.issn1002-0306.2022080230
[3]	ZHANG Jiamin, YUAN Bo, WANG Wei, YE Fuyun, TANG Chun, WENG Dehui. Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis[J]. Science and Technology of Food Industry, 2021, 42(18): 244-251. DOI: 10.13386/j.issn1002-0306.2020120247
[4]	ZHANG Jiamin, WANG Wei, JI Lili, BAI Ting, ZHAO Zhiping, CHEN Lin. Research on the Imitative Natural Air-dried Processing of Shallow Fermented Sausage[J]. Science and Technology of Food Industry, 2021, 42(12): 160-167. DOI: 10.13386/j.issn1002-0306.2020080166
[5]	ZHANG Jiamin, WANG Wei, BAI Ting, JI Lili, WANG Zhengxi, YUAN Bo. Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions[J]. Science and Technology of Food Industry, 2021, 42(3): 43-47,52. DOI: 10.13386/j.issn1002-0306.2020030367
[6]	SUN Ying-ying, XU Yan-shun, XIA Wen-shui, JIANG Qi-xing, GAO Pei. Changes in Physicochemical and Sensory Quality of Fermented Fish during Storage[J]. Science and Technology of Food Industry, 2020, 41(17): 286-291. DOI: 10.13386/j.issn1002-0306.2020.17.048
[7]	LIU Na, PAN Xing-lu, ZHANG Shuang, YANG Qing-xi, JI Ming-shan, ZHANG Zhi-hong. Effect of Storage and Preservation and Processing on the Flutriafol Residues in Strawberry and Processed Products[J]. Science and Technology of Food Industry, 2018, 39(14): 219-222. DOI: 10.13386/j.issn1002-0306.2018.14.041
[8]	SONG Chun-lu, HU Wen-zhong, CHEN Chen, LI Xiao-bo. Research of fermentation and storage characteristics in Chinese sauerkraut[J]. Science and Technology of Food Industry, 2016, (09): 376-379. DOI: 10.13386/j.issn1002-0306.2016.09.066
[9]	MI Hong-bo, LIU Shuang, LI Xue-peng, LI Jian-rong. Research progress of nature antioxidant in inhibiting lipid oxidation of aquatic product during storage[J]. Science and Technology of Food Industry, 2016, (08): 364-368. DOI: 10.13386/j.issn1002-0306.2016.08.068
[10]	发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012

Supplements (0)

Cited By

Cited by

Periodical cited type(15)

1.	袁惠君，徐琰莹，余诗曼，冯欢，袁毅君，张欢欢，何苗苗. 一株抗真菌卡利比克迈耶氏酵母(Meyerozymacaribbica lut-Y1)的鉴定及其抑菌活性. 食品研究与开发. 2025(03): 181-187 .
2.	申旻，陈雅楠，刘瑶，刘晨，朱晨辉，薛文娇. 白酒酿造副产物黄水中产酯酵母菌株分离鉴定及产酯条件优化. 现代农业科技. 2024(12): 154-159+166 .
3.	马吉喆，李镕涛，陆筑凤，李加友，徐涛. 提高酿酒酵母耐受性能的研究进展. 食品工业. 2023(01): 178-182 .
4.	王丹，江春阳，邓乔晟，杨勤，周浓. 地参发酵酒中专用酵母菌的筛选、鉴定及特性研究. 食品科技. 2023(05): 18-25 .
5.	潘庆珉，杨洁，岳海涛，申彤. 阿勒泰地区酸驼乳中酵母菌的分离鉴定及耐受性分析. 中国乳品工业. 2023(06): 27-31+39 .
6.	赵广河，胡梦琪，陆玺文，赵丰丽. 桃金娘果酒酵母菌的筛选鉴定及生长特性分析. 中国酿造. 2023(09): 103-108 .
7.	冼佳露，李理. 三类传统发酵食品中蜡样芽孢杆菌的污染状况研究. 中国酿造. 2023(12): 33-37 .
8.	尹晓燕，王羽，牛秋红. 根系土壤假丝酵母菌Candida sp. YIN9对大丽轮枝菌和全齿复活线虫的抑制作用. 生物安全学报. 2022(01): 56-63 .
9.	徐婉莹，戚晓雪，何晓霞，徐莹. 逆境对GST基因过表达库德毕赤酵母G43生长及脱镉能力的影响. 食品安全质量检测学报. 2022(11): 3620-3626 .
10.	袁野，李云成，孟凡冰，焦晓磊，王欣瑶，罗永琪. 贵州红酸汤研究进展. 粮食与油脂. 2022(06): 19-23 .
11.	乔旭辉，禄亚洲. 察隅县野生沙棘果实酵母菌分离鉴定. 高原农业. 2022(04): 362-368+386 .
12.	王辉，袁婷玉，白卫东，赵文红，黄桂颖，杨婉媛. 青梅自然发酵液中酵母菌的分离鉴定及特性研究. 食品科技. 2021(08): 16-21 .
13.	秦宇蒙，周笑犁，管庆林，刘云寒，吴承木. 基于高通量测序分析番茄自然发酵过程中的真菌多样性. 福建农业学报. 2021(09): 1110-1118 .
14.	闫洪洋，黄启蒙，蔡兴华，张立立，徐志强，马林，李萌. 产香菌株的分离鉴定及其发酵产物在卷烟加香中的应用. 轻工学报. 2021(06): 47-54 .
15.	韦玉梅，张文倩，朱闪闪，李杨，雷勇辉，孙燕飞. 果蔬酵素中优良酵母菌的分离、鉴定及耐受性研究. 中国酿造. 2021(12): 87-92 .