Effects of cooking on thermal-induced changes of Qingyuan partridge chicken breast

被引：19

作者：

Zhang, Liyan ^{[1
]}

Wang, Shiyu ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Dept Food Engn, Guangzhou 510640, Guangdong, Peoples R China

来源：

FOOD SCIENCE AND BIOTECHNOLOGY | 2012年 / 21卷 / 06期

关键词：

chicken breast; cooking; thermal-induced change; property; BOVINE MUSCLE; MEAT; TEXTURE; PROTEINS; COLOR; DENATURATION; TEMPERATURE; SOLUBILITY; MARINATION; COLLAGEN;

D O I：

10.1007/s10068-012-0203-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in some properties of cooked 22-weekold Qingyuan Partridge chicken breast were investigated. Cooking losses of meat increased significantly in the range 55-85A degrees C (p < 0.05). The heated chicken muscle became lighter and yellower. The shear value of meat decreased markedly to a minimum at 65A degrees C, and increased dramatically upon cooking from 65 to 85A degrees C (p < 0.05) with a slight increase from 85 to 100A degrees C (p > 0.05). The texture profile analysis parameters of meat changed independently with increasing temperature. Muscle fibers decreased to a minimum (p < 0.05) at 65A degrees C with an increase from 65 to 75A degrees C. A significant decrease in solubility of salt-soluble myofibrillar proteins (p < 0.05) and an increase in the content of heat-soluble collagen in the range 55-65A degrees C were observed. The results demonstrated that cooking temperature had significant effects on the thermal-induced changes of older chicken and marked changes were happened from 55 to 85A degrees C.

引用

页码：1525 / 1531

页数：7

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