Fat oxidation of salt-baked chicken wings during Curing

The effect of different curing time( 0 ~ 80min),curing solution concentration( 8% ~ 23%) and temperature( 0 ~ 30℃) on fat oxidation of chicken wings in curing process was studied. Chicken wings of spent hen( one-two years old) were used as raw materials. The results showed that in curing process salt content of chicken wings increased when curing time was longer. And the increasing speed in 0 ~ 20min were 80 times than in 20 ~80min. Addition of NaCl induced fat oxidation and increased TBARS values of chicken wings significantly( P 0. 05). Salt content and TBARS values of chicken wings were higher when curing solution concentration was higher.When curing time was longer,salt content of chicken wings and TBARS values of curing solution were higher but TBARS values of chicken wings were lower. At low curing temperature in range of 0 to 30℃,TBARS values of chicken wings increased significantly( P 0. 05) with temperature increase.