Experimental study of the dehydration kinetics of chicken breast meat and its influence on the physicochemical properties

Autor: Alfredo Domínguez-Niño, Ana María Lucho-Gómez, Isaac Pilatowsky-Figueroa, Erick Cesar López-Vidaña, Beatriz Castillo-Téllez, Octavio García-Valladares
Jazyk: English<br />Spanish; Castilian
Rok vydání: 2020
Předmět:
Zdroj: CyTA - Journal of Food, Vol 18, Iss 1, Pp 508-517 (2020)
Druh dokumentu: article
ISSN: 1947-6337
1947-6345
19476337
DOI: 10.1080/19476337.2020.1791961
Popis: Dehydration effect on chicken breast physicochemical properties at different temperatures (45, 55, and 65°C) was determined using an electric oven at natural convection and a forced convective dehydrator. Protein content increased from 21.01% and 32.42% (raw and cooked chicken, respectively) to up to 80%. A low-fat content (2.55%) resulted in cooked chicken samples at 65°C in a forced convective dehydrator. The color difference (∆E) of the cooked chicken breast was found to be higher (19.39 to 21.36) in the oven. The highest dehydration time for raw and cooked chicken breast in a forced convection dryer at 45°C, 55°C and 65°C were 7 h, 6 h and 5 h, and 6 h, 4 h, and 3 h, respectively. Page, modified page, and logarithmic models were that the best represented the experimental data with r2 values ranged from 0.9999 to 0.9928.
Databáze: Directory of Open Access Journals
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