TEXTURE AND EATING QUALITY OF RAW- AND THAWED-ROASTED TURKEY AND CHICKEN BREASTS AS INFLUENCED BY AGE OF BIRDS AND PERIOD OF FROZEN STORAGE

Autor: John A. Ayoade, S. O. Awonorin
Rok vydání: 1992
Předmět:
Zdroj: Foodservice Research International. 6:241-255
ISSN: 1745-4506
1524-8275
DOI: 10.1111/j.1745-4506.1992.tb00297.x
Popis: The effect of age of birds on shear force values, cooking parameters and quality attributes of raw- and thawed-roasted turkey and chicken breasts was determined using a conventional hot air oven. Significant variables, such as period of frozen storage, water holding capacity, pH changes and endpoint temperature of roasts were studied in relation to the desirable quality attributes of consumers. Within the range of experiments conducted, the results show that: (1) freezing time of poultry carcasses was significantly affected (P 0.05) affect the values of shear force; (3) shear force values of raw or roasted samples increased significantly (P < 0.05) with age of bird; (4) both drip and total cooking losses increased slightly with period of frozen storage, whereas the water holding capacity decreased significantly (P < 0.05) with period of frozen storage, possibly, as a result of structural damage of the muscles; (5) shear force values of roasts increased slightly with endpoint temperature, but decreased with period of frozen storage; (6) pH of samples increased slightly during roasting; (7) general acceptability of roasts was highly influenced by the shear values and tenderness scores of the panelists; (8) correlation between shear force values and sensory scores for tenderness was high (R1= 0.95) and linear.
Databáze: OpenAIRE
Externí odkaz: