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

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.

Keywords

• Chicken breast meat,Convection oven,Microwave oven,Blanching,Texture,Quality

References

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