Influence of hot-air drying on drying kinetics and some quality parameters of sliced chicken breast meat

doi:10.21203/rs.3.rs-1596759/v1

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Influence of hot-air drying on drying kinetics and some quality parameters of sliced chicken breast meat

https://doi.org/10.21203/rs.3.rs-1596759/v1

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The present study investigated the influence of different drying temperatures (50, 60, and 70ºC) on the drying kinetics, drying rate, color, lipid oxidation, and protein oxidation of sliced chicken breast meat. In addition, color degradation, lipid oxidation, and protein oxidation kinetics during drying were also studied. The drying process takes place in a decreasing rate period at every drying temperature. Among the four tested kinetic models, the Page model showed the best fit to the experimental drying data. TBARS value was found to be lower due to the shortening of the drying time at high drying temperatures. Second-order and first-order kinetic models were fitted to lipid and protein oxidation respectively. Lipid oxidation occurs twice as fast as protein oxidation due to activation energy results. As the drying temperatures increased, the lightness values of the samples did not change, while the redness, yellowness, and browning index values increased, also whiteness index values decreased depending on the prolongation of the time.

Chicken

Drying kinetics

Color

Lipid oxidation

protein oxidation

Table 1 Statistical results obtained from the selected models for convective drying of sliced chicken breast meat

Model	Temperature (^oC)	Constants and coefficients			χ²	RMSE	R²
Lewis	50	k= 0.0036			0.044763	0.207300	0.9419
	60	k= 0.0048			0.049203	0.216472	0.9261
	70	k= 0.0053			0.036290	0.184812	0.9297

Page	50	k= 0.0180	n= 0.743		0.000008	0.002760	0.9989
	60	k= 0.0259	n= 0.724		0.000053	0.006983	0.9986
	70	k= 0.0269	n=0.724		0.000026	0.004851	0.9986

Henderson and Pabis	50	k= 0.0031	a= 0.770		0.002774	0.050520	0.9825
	60	k= 0.0040	a= 0.728		0.001743	0.039716	0.9750
	70	k= 0.0045	a= 0.763		0.001540	0.036865	0.9741

Logarithmic	50	k= 0.0062	a= 1.025	c= 0.099	0.006314	0.076220	0.9560
	60	k= 0.0078	a= 0.989	c= 0.079	0.003813	0.057173	0.9715
	70	k= 0.0113	a= 1.342	c= 0.105	0.005197	0.206883	0.8465

Table 2 TBARS and carbonyl content values in fresh chicken breast meat and hot air-dried chicken breast meat slices

	*Drying time* (h)	*TBARS* (mg MDA/kg)	*Carbonyl content* (nmol carbonyl/mg protein)
Fresh	--	0.52±0.08^a	1.38±0.04^a
50°C	12	1.43±0.05^b	5.79±0.05^b
60°C	10	1.17±0.04^c	5.63±0.04^c
70°C	8	1.09±0.03^d	5.54±0.03^d

Different letters in the same column indicate the significant differences in the drying conditions (p <0.05).

Table 3 The kinetic parameters of zero, first and second-order models for TBARS, carbonyl content, and ΔE at different drying temperatures

Drying Temperature (°C)	Quality Parameter	Zero-order Model			First-order Model			Second-order Model
Drying Temperature (°C)	Quality Parameter	k₀	C₀	R²	k₁	C₀	R²	k₂	C₀	R²
50	TBARS	0.0785	0.404	0.9287	0.0892	0.479	0.9641	0.1084	0.512	0.9800
	Carbonyl content	0.3513	0.905	0.9197	0.1182	1.322	0.9905	0.0454	1.456	0.9814
	ΔE	0.3311	0	0.8904	0.0452	0	0.8475	0.0063	0	0.7942

60	TBARS	0.0698	0.457	0.9636	0.0876	0.497	0.9727	0.1150	0.518	0.9844
	Carbonyl content	0.4314	1.056	0.9750	0.1438	1.393	0.9927	0.0547	1.498	0.9474
	ΔE	0.8805	0	0.9261	0.0731	0	0.8586	0.0095	0	0.7799

70	TBARS	0.0728	0.463	0.9561	0.0960	0.495	0.9829	0.1316	0.512	0.9920
	Carbonyl content	0.5263	1.186	0.9880	0.1743	1.460	0.9906	0.0662	1.537	0.9188
	ΔE	0.9495	0	0.9950	0.1040	0	0.9840	0.0130	0	0.9636

*k₀, k₁, k_2, and C₀: reaction rate constant zero, first,second-orderr model, and initial value of quality parameters, respectively.

Table 4 Kinetic parameters of TBARS, carbonyl content, and ΔE values of chicken breast meat slices dried at different temperature values in hot air drying.

Quality Parameters	Temperature (ºC)	Reaction Order	Q₁₀ Value	k	E_a (kJmol^-1)
*TBARS*	50	2	1.06	0.1084
	60	2	1.06	0.1150	8.90
	60	2	1.14	0.1150	8.90
	70	2	1.14	0.1316
*Carbonyl content*	50	1	1.22 1.21	0.1182
	60	1		0.1438	17.90
	70	1		0.1743
ΔE	50	0	2.66 1.08	0.3311
	60	0		0.8805	48.97
	70	0		0.9495

Q₁₀, k, and E_a: temperature coefficient, the reaction rate constant, and activation energy, respectively.

Table 5 Color values of fresh chicken breast meat and dried chicken breast meat slices dried with hot air.

Conditions	Color Parameters
Conditions	L*	a*	b*	ΔE	Chroma	Hue Angle	Browning Index	Whiteness Index
Fresh	50.03±0.35^a	2.11±0.64^a	13.35±1.08^a	0.00	13.54±1.16^a	81.02±2.00^a	33.55±3.64^a	48.22±0.27^a
50°C	42.69±0.68^b	7.28±0.53^b	14.77±1.06^b	9.39±1.15^a	16.52±0.73^b	63.21±1.14^b	54.32±1.42^b	40.37±0.74^b
60°C	42.00±1.07^b	8.07±0.92^c	18.59±1.10^c	12.33±0.51^b	20.29±1.40^c	66.71±1.65^c	71.31±0.88^c	38.56±0.56^c
70°C	37.07±1.34^c	8.73±0.32^d	25.10±0.43^d	16.08±1.00^c	26.36±0.23^d	72.55±1.84^d	121.70±0.97^d	31.69±0.64^d

Different letters in the same column indicate the significant differences in the drying conditions (p <0.05).

No competing interests reported.

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Influence of hot-air drying on drying kinetics and some quality parameters of sliced chicken breast meat

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