Effects of high-temperature-short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken

The objective of this study was to accelerate the drying process of Chinese dry-cured chicken using high temperatures. Salted chicken samples were treated with different high-temperature-short-time (HTST) combinations (50 degrees C/27 h, 55 degrees C/25 h, 60 degrees C/23 h, 65 degrees C/21 h). The effects of various high temperatures on proteolysis, free amino acids (FAAs), thiobarbituric acid reactive substances (TBARS), and sensory attributes were analyzed. The results revealed that high temperature accelerated lipid oxidation, protein oxidation, and proteolysis without producing undesirable flavors. By using the HTST process, the Warner-Bratzler-shear-force (WBSF) values were significantly increased (P < 0.05), and the scores for color, aroma, and taste were enhanced. The best sensory attributes were obtained with the 55 degrees C/25 h-treated samples. Moreover, samples treated with 55 degrees C/25 h had the highest TBARS values (1.32 mg MDA/kg) and total FAAs contents (4693.2 mg/kg muscle). Therefore, the use of high temperature is an effective way to accelerate the dry-curing process and improve the sensory qualities of Chinese dry-cured chicken.