Dynamics of smoke ingredients penetration into the interior of chicken meat products during boiling/smoking and drying

Abstract

During processing in meat, numerous activities occur. Those activities can have a positive or negative impact on the properties of aw materials and finished products. The aim of this study was to determine the dynamics of smoke components penetration (total phenols and organic acids) during boiling/smoking and drying of chicken meat at different thermal regimes. The dynamics of total phenol and total organic acids penetration into meat samples was monitored during all stages of production (cooking/smoking, drying and storage). Eight experimental groups were analyzed. Samples in four experimental groups (EG I-IV) were subjected to boiling and smoking, and other four groups (EG V-VIII) to drying with different parameter values: boiling/smoking temperature 55-75°C, process duration 80-110 minutes, drying temperature 14-18°C, with air circulation 40-50 m³/min and relative humidity 85-88% in appropriate conditions.

Based on the obtained results, the statistically significant influence of different heat treatments and their technological parameters on the dynamics of phenol and organic acid penetration was established (p<0.05). Temperature stood out as an important technological parameter with the greatest impact. The results show that due to elevated temperatures during heat treatments there is an increase in the concentration of total phenols and organic acids. Furthermore, it was concluded that the investigated processing procedures of chicken meat had an impact on the dynamics of penetration of smoke components.