Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying

doi:10.7506/spkx1002-6630-201402006

Abstract

Abstract:

In this study, alcalase was applied before the air-drying step in the manufacture of dry-cured breast meat from
Nantong Langshan chicken. The influence of alcalase combined with air-drying ripening on proteolysis in dry-cured chicken
as evaluated by total free amino acid (ΣFAA) proteolysis index (PI) was analyzed by response surface methodology. Three
operating parameters including enzyme dosage, initial temperature and intensifying temperature were optimized using
Box-Behnken experimental design. Based on the models established, alcalase significantly promoted protein hydrolysis
in the raw material and the level of ΣFAA was increased significantly with increasing enzyme dosage and intensifying
high-temperature. An interaction between enzyme dosage and air-drying temperature or intensifying high-temperature
significantly influenced ΣFAA (P ＜ 0.05). The optimum levels for enzyme dosage, initial temperature and intensifying
temperature were determined to be 1.88 U/g, 14.5 ℃ and 46 ℃, respectively. A PI of 10.42% and a ΣFAA of 2.02 g/100 g
were obtained under these conditions.

Key words: Langshan chicken, intensifying high-temperature air-drying, Alcalase, proteolysis, interaction

CLC Number:

TS251.55

ZHAO Jian-ying1, TANG Jing1, WU Hai-zhou1, ZHANG Ying-yang2, ZHANG Jian-hao1,*. Proteolysis in Dry-Cured Langshan Chicken as Influenced by Alcalase Combined with Intensifying High-Temperature Air-Drying[J]. FOOD SCIENCE, 2014, 35(2): 30-35.

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