Guangdong Wuqiong Food Co.

Huanggang, China

Guangdong Wuqiong Food Co.

Huanggang, China
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Li B.-S.,South China University of Technology | Tan L.,South China University of Technology | Zhou H.-Y.,South China University of Technology | Ruan Z.,South China University of Technology | And 3 more authors.
Huanan Ligong Daxue Xuebao/Journal of South China University of Technology (Natural Science) | Year: 2015

This paper deals with the heat penetration characteristics, quality change and quality kinetics of roasted broiler chicken wings with different moisture contents (w=30%~40%) sterilized at different lethality values (F=0~5min). The results indicate that (1) the heating and cooling rate indexes (fh and fc) as well as the heating and cooling lag factors (jh and jc) both decrease with the decrease of moisture content; (2) samples with lower moisture content may reach a higher lethality value at the same heating and holding time; (3) F value has no obvious effect on the water activity aw (P>0.05); (4) the curves of TBA value obey the zero-order kinetic equation and the corresponding reaction rate k increases with the decrease of moisture content; (5) sterilization with low lethality value helps to improve the shear force, hardness and chewiness of roasted broiler chicken wings, and the corresponding decreasing curves all obey the first-order kinetic equation; and (6) the damage rates of shear force, hardness and chewiness all decrease with the decrease of moisture content. ©, 2015, South China University of Technology. All right reserved.


Li B.-S.,South China University of Technology | Gu M.-Q.,South China University of Technology | Ruan Z.,South China University of Technology | Guo W.-B.,Guangdong WuQiong Food company Ltd | And 2 more authors.
Modern Food Science and Technology | Year: 2015

In order to analyze and quantitatively evaluate the quality of roasted chicken wing products, eight brands of commercial roasted chicken wing products were evaluated for their quality, sensory, and safety indexes. Principal component analysis (PCA) was used to establish a comprehensive evaluation model with 12 indexes including water content, hardness, and chromatic aberration. The final comprehensive score of each brand was obtained by PCA and safety indexes. The results showed that there were different degrees of variation in quality indexes between the brands. No. 7 obtained the highest sensory score, but its total bacterial count exceeded the national standard. There were various degrees of correlations between the different indexes. Water activity had positive correlations with water content, hardness, chewiness, shearing force, and total sugar content, and had negative correlations with the L* and b* value. The first two principal components, with an accumulative variance contribution of 88.00%, were extracted based on PCA. From the results of PCA and safety evaluation, among eight brands of commercial roasted chicken wings, No. 1 had the highest comprehensive score, followed by No. 5, No. 2, No. 3, No. 8, No. 6, No. 4, and No. 7. The comprehensive evaluation method set up in this paper can be used to quantify and rank the quality of roasted chicken wing products and offer a more scientific and intuitive foundation for quality evaluation. ©, 2015, South China University of Technology. All right reserved.

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