The study of smoking woods and microorganism for producing dried sliced poultry products
The purpose of this experiment was to develop dried sliced poultry meat products (chicken, goose and duck breast meat) by using incubation of microorganisms (Penicillium chrysogenum and Debaryomyces hansenii). Analytical items including chemical compositions (moisture, crude fat, crude protein and ash), pH, water activity, meat color, TBA, flavor compounds, hydrolyzed amino acid composition and fatty acid composition. Results showed that the sliced chicken meat had higher moisture, crude fat and water activity than those of any other spices. The dried sliced goose meat had higher pH value, TBA value and hydrolyzed amino acid composition than those of any other spices. The dried sliced chicken meat had higher myristic acid, palmitic acid, linoleic acid and arachidonic acid than those of any other spices. According to the results of flavor compounds, there were 12 flavor compounds came from fat oxidation of meat, 17 flavor compound derived from Maillard reactions of meat during heating and 13 flavor compounds came from the smoking materials during meat processing.
(W. S. Chen, M. L. Lee and Y. C. Chen)
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