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