Effect of different drying methods on the characteristics of chicken powder added with basil during storage

Basil was used as a source of flavor components and antioxidants to prepare new chicken powder products to improve flavor and shelf life. Microwave vacuum drying (MVD), radio frequency drying (RFD), and hot air drying (HAD) were used to compare the product characteristics and storage. GCMS, electronic nose, and electronic tongue were used to assess effect of three different drying methods on powder flavor and taste. The results showed that MVD basil chicken powder had the most abundant flavor. At the same time, MVD basil chicken powder also had good stability, the lowest hygroscopicity during storage period, followed by RFD and HAD. This was due to the change of the physical properties of samples and the secondary structure of protein. In addition, MVD had a convinced protective result on antioxidant components in basil chicken powder during storage period. The results showed that MVD had positive effects on maintaining the rich flavor, good physicochemical properties, and antioxidant activity of basil chicken powder during shelf life.

Automated summary

Different drying methods were used to prepare basil chicken powder, with Microwave vacuum drying (MVD) showing the best results in maintaining rich flavor and stability. Additionally, MVD also had a protective effect on the antioxidant components during storage.