Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat
| Autor: | Fa-Jui Tan, Wanwisa Chumngoen, Chih-Feng Chen |
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| Rok vydání: | 2016 |
| Předmět: |
Meat
Chemical Phenomena Statistical difference Sensory analysis Chicken breast Collagen solubility 0404 agricultural biotechnology otorhinolaryngologic diseases Food Quality Animals Food science Cooking Flavor Moisture Chemistry technology industry and agriculture food and beverages Proteins 04 agricultural and veterinary sciences General Medicine Microstructure 040401 food science Solubility Taste Dry heat Female Collagen General Agricultural and Biological Sciences Chickens Nutritive Value |
| Zdroj: | Animal science journal = Nihon chikusan Gakkaiho. 89(1) |
| ISSN: | 1740-0929 |
| Popis: | This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P |
| Databáze: | OpenAIRE |
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