Year 2017, Volume 13, Issue 4, Pages 883 - 885 2017-12-29

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

Bülent Ergönül [1]

162 655

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.

Chicken breast meat, Convection oven, Microwave oven, Blanching, Texture, Quality
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Subjects Engineering
Journal Section Articles
Authors

Author: Bülent Ergönül (Primary Author)

Dates

Publication Date: December 29, 2017

Bibtex @research article { cbayarfbe370368, journal = {Celal Bayar University Journal of Science}, issn = {1305-130X}, eissn = {1305-1385}, address = {Celal Bayar University}, year = {2017}, volume = {13}, pages = {883 - 885}, doi = {10.18466/cbayarfbe.370368}, title = {Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat}, key = {cite}, author = {Ergönül, Bülent} }
APA Ergönül, B . (2017). Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat. Celal Bayar University Journal of Science, 13 (4), 883-885. Retrieved from http://dergipark.org.tr/cbayarfbe/issue/33464/370368
MLA Ergönül, B . "Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat". Celal Bayar University Journal of Science 13 (2017): 883-885 <http://dergipark.org.tr/cbayarfbe/issue/33464/370368>
Chicago Ergönül, B . "Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat". Celal Bayar University Journal of Science 13 (2017): 883-885
RIS TY - JOUR T1 - Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat AU - Bülent Ergönül Y1 - 2017 PY - 2017 N1 - DO - T2 - Celal Bayar University Journal of Science JF - Journal JO - JOR SP - 883 EP - 885 VL - 13 IS - 4 SN - 1305-130X-1305-1385 M3 - UR - Y2 - 2017 ER -
EndNote %0 Celal Bayar University Journal of Science Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat %A Bülent Ergönül %T Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat %D 2017 %J Celal Bayar University Journal of Science %P 1305-130X-1305-1385 %V 13 %N 4 %R %U
ISNAD Ergönül, Bülent . "Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat". Celal Bayar University Journal of Science 13 / 4 (December 2017): 883-885.
AMA Ergönül B . Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat. Celal Bayar Univ J Sci. 2017; 13(4): 883-885.
Vancouver Ergönül B . Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat. Celal Bayar University Journal of Science. 2017; 13(4): 885-883.