Search

Starching is a common technique that used to improve the quality of shredded meat dishes in Chinese cuisine. However, there is little information available for the use of starching shredded meat as a kind of commercial products. In our study, effect of different levels of the main components for meat starching, water, starch, and salt on the quality of fried shredded meat was investigated, using cooking yield, moisture content, textural and sensory properties as the evaluation parameters. Results showed that the optimal recipe for shredded meat starching was a mixed ingredients of 6% starch, 10% water and 1.5% salt. It could help to provide theoretical basis for developing convenience shredded meat products with high and uniform quality in Chinese cuisine.Starching is a common technique that used to

Hydrolysated peptides from kinds of proteins have been applied as natural ingredients in food industry, mainly due to their good functional properties. However, the fate of them under different processing conditions is rarely understood. In our study, changes of functional properties in porcine plasma protein hydrolysates (PPH) were evaluated in a free hydroxyl radical-mediated oxidation system. PPH was obtained by hydrolyzing porcine plasma protein with Alcalase for 5 h at pH 8.0, 55°C. When exposed to free radical-mediated oxidation, functional properties of PPH improved dramatically with growing oxidant concentrations and reaction time, especially at 20°C. Solubility, foaming capacity and emulsification of PPH increased significantly (P < 0.05) during early stage of oxidation, with solubility increasing from 83.1% (non-oxidized PPH) to 97.4%(20°C, 10mM H2OSubscript text2, 5 h), emulsifying activity index and foaming capacity rising form 1.24m2/g to 2.73 m2/g, and 144% to183%, respectively. Stability for emulsifying and foaming were also found to be reinforced. The improvements in functional properties of PPH helped to play theoretical basis for applying the peptides in food systems.

Chicken breast which used in present study were coated with dipping solution contained ordinary cornstarch, waxy cornstarch, and modified cornstarch in order to improve the crispness of crust during microwave-reheating process. A physical characteristics assessment (such as water and oil content, color and texture analysis) and sensory evaluation of microwave-reheating popcorn chicken which manufacture with different kinds of cornstarch were determined. The results showed that samples which made with modified cornstarch had the best improvement on crispness (P < 0.05), although ordinary cornstarch and waxy cornstarch batters exhibited crispy crust texture. Moreover, the lowest water molecule migration during microwave-reheating was found in samples with modified cornstarch-added dipping solution, which was consistent with the highest sensory overall acceptability scores (P < 0.05). It revealed that compared with ordinary cornstarch and waxy cornstarch, modified cornstarch had the best effect on the quality characteristics of microwave-reheating popcorn chicken.