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

Year 2017, Volume: 13 Issue: 4, 883 - 885, 29.12.2017

Bülent Ergönül

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

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