TY  - JOUR
TT  - Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat
AU  - Ergönül, Bülent
PY  - 2017
DA  - December
DO  - 10.18466/cbayarfbe.370368
JF  - Celal Bayar University Journal of Science
JO  - CBUJOS
PB  - Manisa Celal Bayar Üniversitesi
WT  - DergiPark
SN  - 1305-130X
SP  - 883
EP  - 885
VL  - 13
IS  - 4
KW  - Chicken breast meat
KW  - Convection oven
KW  - Microwave oven
KW  - Blanching
KW  - Texture
KW  - Quality
N2  - Chemical and instrumental textural attributes ofchicken breast meat cooked by using different techniques were evaluated in thisresearch. Blanching, cooking in convection oven and microwave cooking methodswere used. It was determined that there were significant differences amongHunter a* and b* color values of the samples (P<0.05), whereas cooking lossvalues of the samples were not different from each other (P>0.05). Asdetermined by using TA-XT texture analyzer, hardness and gumminess values ofthe samples were significantly different from each other (P<0.05), whereasthere were no significant differences observed among the chewiness andspringiness values of the samples (P>0.05). As results of chemical andtextural analyses, it is determined that most appropriate method for cookingchicken breast was blanching. Chicken breast meat cooked by blanching is determinedto be more soft and chewable.
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UR  - https://doi.org/10.18466/cbayarfbe.370368
L1  - http://dergipark.org.tr/tr/download/article-file/394901
ER  -