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

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

Abstract

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.

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Tables

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±0.08a

1.38±0.04a

50°C

12

1.43±0.05b

5.79±0.05b

60°C 

10

1.17±0.04c

5.63±0.04c

70°C 

8

1.09±0.03d

5.54±0.03d

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

 

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, k2, 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

 

 

Ea

(kJmol-1)

TBARS

50

2

 

1.06

0.1084

 

 

60

2

0.1150

 

8.90

1.14

70

2

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 Ea: 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

L*

a*

b*

ΔE

Chroma

Hue Angle

Browning

Index

Whiteness 

Index

Fresh

50.03±0.35a

2.11±0.64a

13.35±1.08a

0.00

13.54±1.16a

81.02±2.00a

33.55±3.64a

48.22±0.27a

50°C

42.69±0.68b

7.28±0.53b

14.77±1.06b

9.39±1.15a

16.52±0.73b

63.21±1.14b

54.32±1.42b

40.37±0.74b

60°C 

42.00±1.07b

8.07±0.92c

18.59±1.10c

12.33±0.51b

20.29±1.40c

66.71±1.65c

71.31±0.88c

38.56±0.56c

70°C 

37.07±1.34c

8.73±0.32d

25.10±0.43d

16.08±1.00c

26.36±0.23d

72.55±1.84d

121.70±0.97d

31.69±0.64d

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