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Journals / Celal Bayar Üniversitesi Fen Bilimleri Dergisi / 2017 / Cilt: 13 Sayı: 4

Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat

Bülent Ergönül
Pages
883–885
Publication Date
2017-12-29
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Chicken breast meat cooked by blanching is determined to be more soft and chewable.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Chemical and instrumental textural attributes of chicken breast meat cooked by using different techniques were evaluated in this research.
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Key Findings & Data:It was determined that there were significant differences among Hunter a* and b* color values of the samples (P<0.05), whereas cooking loss values of the samples were not different from each other (P>0.05).
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Conclusion & Impact:Chicken breast meat cooked by blanching is determined to be more soft and chewable.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Chicken breast meat · Convection oven · Microwave oven

Abstract

Chemical and instrumental textural attributes of chicken breast meat cooked by using different techniques were evaluated in this research. Blanching, cooking in convection oven and microwave cooking methods were used. It was determined that there were significant differences among Hunter a* and b* color values of the samples (P<0.05), whereas cooking loss values of the samples were not different from each other (P>0.05). As determined by using TA-XT texture analyzer, hardness and gumminess values of the samples were significantly different from each other (P<0.05), whereas there were no significant differences observed among the chewiness and springiness values of the samples (P>0.05). As results of chemical and textural analyses, it is determined that most appropriate method for cooking chicken breast was blanching. Chicken breast meat cooked by blanching is determined to be more soft and chewable.

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Cite This Article

Ergönül, B. (2017). Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, Cilt: 13 Sayı: 4, 883–885. https://doi.org/10.18466/cbayarfbe.370368

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