Abstract:

Starch sodium octenyl succinate (SSOS) and maltodextrin (MD) were used as the wall materials to prepare
microencapsulated refined chicken oil by spray-drying method. The spray drying conditions were optimized by response surface
methodology as follows: air inlet temperature, 190 ℃; homogenization pressure, 39 MPa; and feed flow rate, 15 mL/min.
The microencapsule efficiency of the product was 95.9% under these conditions. Spray-dried microcapsules appeared to
be regular spheres with smooth surface so as to reduce the chance of contact with the outside world and slow down the
oxidation rate. The peroxide value of total oil in microcapsules remained one third after accelerated oxidation at (60 ± 1) ℃
for 5 days, which revealed a promising oxidation stability of chicken oil in microcapsules.

Key words: water-boiled salted chicken, chicken oil, brine, microcapsule, response surface methodology, stability