Dehydrated chicken

Dehydrated beef [12] and chicken [13], which are used extensively in a variety of convenience products, were extracted since extraction of intact muscle presents difficulties due to its fibrous structure and high moisture. Lipid and cholesterol r uction of 95 and 89%, respectively, was achieved at 38.6 MPa/55°C with chicken chunks [13]. Lipids were more easily extracted from beef and chicken chunks than powders. Even though dehydrated chicken products (2.89 and 4.4% moisture in powder and chunks, respectively) were used, there was a further reduction in moisture content following extraction. Lighter color products with less redness were reported for chicken and beef [12, 13], which was due to extraction of pigments with SC-CO2. 

Flow injection methods have excellent potential in almost all areas of analysis since they provide high-throughput analysis (increase of analytical frequency) and the possibility of automation. However, the application of analytical methods based on flow analysis for food analysis has still received little attention, due to the complexity of food matrices (Lopez-Fernandez et al., 1995). Therefore, the development of automated methods for the determination of additives, such as synthetic antioxidants (e.g., BHA, BHT, and TBHQ), is a promising area of investigation. Flow injection solid-phase spectrophotometry was used for the determination of BHA and PC in fatty food (dehydrated chicken soup, chicken cream, bull calf, and chicken broth) and cosmetics, providing greater selectivity to the conventional spectrophotometric technique. After extraction with petroleum either for food and with hexane for cosmetics, the two antioxidants were separated by... 

Several observations indicate the formation of starch-protein complexes. For instance, starch precipitates serum proteins of rabbit, horse, sheep, and chicken.962 This observation seemingly indicates that the complexation has a rather universal character. On the other hand, the type of bonding of proteins from Triticum durum and Triticum sativum is specific for each of these varieties.963 The observed effects may not be associated with complex formation, but they can instead be attributed to the destruction of micelles by dehydration, followed by agglomeration.964 As in the case of starch complexes with sugars, the effect of proteins and cellulose derivatives on starch gelation can be assumed to be the result of the competition for water in solution. As a consequence, swelling is perturbed.965-968... 

Par-fried products, such as French fries, chicken, coated vegetables, etc., have become extremely important to the fried food industry. These products are partially dehydrated, packaged, and shipped in the frozen state. The end users store these products in the freezers and fry them without thawing. 

Par-fried products, such as batter-coated fish, chicken, meat patties, and so on the surface coating is dehydrated, whereas the interior is not. For chicken and meat, it is important for the center of the food to reach certain temperature (discussed later) for food safely, whereas the fish remains frozen inside the fried crust. It is important to retain most of the moisture in these products to maximize the yield and reduce the dryness of the product for the subsequent frying process. 

Chile Spices, dehydrated vegetables, onions, potatoes, chicken... 

A wide range of flavouring substances is used in powdery or pasty convenience foods. Reaction flavours based on hydrolysed plant proteins, natural flavours, artificial flavours and meat, vegetable, yeast and spice extracts are added to the products to generate the desired flavour profile. The most common savoury flavour types used for dehydrated convenience foods are chicken, beef and vegetable flavours. However various other flavour types are used while formulating dehydrated convenience foods. Amongst them are mutton, crawfish, fish, wine and various spice and herb flavours. 

Parks OW, Lightfield AR, Maxwell RJ. Effect of sample matrix dehydration during supercritical-fluid extraction on the recoveries of drug residues from fortified chicken liver. J Chromatogr Sci 1995 33 654-657. 

In another process described by Leistner (1987) and Buckle et al (1988), the whole muscle is boiled for 40-45 min, after which it is cut into cubes or pieces (5 x 5 X 10 cm). Although beef is preferred because of its fibrous nature, pork and chicken are sometimes used (Lo, 1980). The cubes are added to the cure in a steam kettle and cooked until nearly all of the cure has evaporated. The meat is removed from the steam kettle and dried in a hot air dehydrator. The final a , is about 0.69. Leistner (1987) concluded that an a < 0.69 is critical for Chinese dried meats, although Ho and Koh (1984) suggested that an a, < 0. 61 is needed to prevent mold growth. 

The extraction of cholesterol from beef and chicken was investigated by Wehling (1992). The meat was dehydrated prior to extraction. Extractions were carried out at 45°C (299 atmospheres) and 55°C (381 atmospheres). The cholesterol content of both meats could be reduced by between 80 and 90% for either meat. Extraction was possible on dehydrated chunks as well as with powdered samples. 

Various methods of processing cause considerable destruction of vitamin E. Dehydration causes 35 to 45% loss of alpha-tocopherol in chicken and beef, but little or none in pork. Canning causes losses of 41 to 55% of the alpha- tocopherol content of meats and vegetables. An 80% destruction occurs during the roasting of nuts. 

Nothing cures the common cold, but chicken soup can help the symptoms. Old-world moms knew this, which is why it s called Jewish penicillin. Researchers say that chicken soup acts as an anti-inflammatory by slowing the movement of white blood cells, which cause congestion. The steam also temporarily clears a stuffy nose and offers liquid and salt to combat dehydration in addition, because it s easy to eat and digest, soup provides calories for energy when you re weak. 

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