The effect of low-temperature thermal processing on the quality of chicken breast fillets

2020 ◽  
Vol 26 (7) ◽  
pp. 563-573 ◽  
Author(s):  
Mirosława Karpińska-Tymoszczyk ◽  
Anna Draszanowska ◽  
Marzena Danowska-Oziewicz ◽  
Lidia Kurp
Keyword(s):  
Thermal Processing ◽  
Shear Force ◽  
Sensory Quality ◽  
Heat Processing ◽  
Chicken Breast ◽  
Texture Parameters ◽  
Thermally Processed ◽  
Colour Parameters ◽  
Low Shear

The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked Meat

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

scholarly journals Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

2021 ◽  
Author(s):  
Ewa Ropelewska ◽  
Anna Wrzodak ◽  
Kadir Sabanci ◽  
Muhammet Fatih Aslan
Keyword(s):  
Freeze Drying ◽  
Sensory Quality ◽  
Bitter Taste ◽  
Sensory Attributes ◽  
Discrimination Accuracy ◽  
Flatbed Scanner ◽  
Color Channel ◽  
Texture Parameters ◽  
Freeze Dried

AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

Influence of Pre-Fried Time and Temperature on the Quality of Microwave Beef Kebabs

2012 ◽  
Vol 554-556 ◽  
pp. 1081-1085
Author(s):  
Shi Xin Liu ◽  
Xiu Fang Xia ◽  
Bao Hua Kong ◽  
Yu Fu
Keyword(s):  
Beneficial Effect ◽  
Shear Force ◽  
Sensory Quality ◽  
Sensory Characteristics ◽  
Frying Time ◽  
Overall Acceptability ◽  
Yield Values ◽  
Cooking Yield

The influence of pre-fried time and temperature on the cooking yield, shear force, color and sensory quality of microwave beef kebabs were evaluated. The beef kebabs were fried for 20 s, 40 s, 60 s and 80 s at 170 ± 2 °C, 180 ± 2 °C or 190 ± 2 °C in the fryer. The results revealed that beef kebabs fried at 190 ± 2 °C for 60 s had significantly higher cooking yield, shear force, redness (a*), yellowness (b*), flavor, color and overall acceptability than the samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. Lightness (L*), juiciness and tenderness of beef kebabs fried at 190 ± 2 °C for 60 s were lower than samples fried at 170 ± 2 °C and 180 ± 2 °C for 60 s. In addition, the cooking yield values fried at 190 ± 2 °C for different times was increased by 4.58%, 3.49%, 2.37% and 1.12% over that fried at 170 ± 2 °C. Beef kebabs fried at 190 ± 2 °C for 60 s promoted the color and cooking yield remarkably and had a beneficial effect on sensory characteristics during frying. The optimum frying parameters of kebabs were at 190 ± 2 °C of oil temperature for 60 s of frying time.

scholarly journals Effect of Noise Generated by the Wind Turbine on the Quality of Goose Muscles and Abdominal Fat

2014 ◽  
Vol 14 (2) ◽  
pp. 441-451 ◽  
Author(s):  
Małgorzata Karwowska ◽  
Jan Mikołajczak ◽  
Sylwester Borowski ◽  
Zbigniew Józef Dolatowski ◽  
Joanna Marć-Pieńkowska ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Wind Turbine ◽  
Shear Force ◽  
Abdominal Fat ◽  
Safe Distance ◽  
Anser Anser ◽  
Livestock Buildings ◽  
Colour Parameters ◽  
Tbars Values

Abstract The objective of this study was to assess the physicochemical properties of breast and thigh muscles and fatty acid composition of abdominal fat of geese reared at a distance of 50 metres from the wind turbine compared to those reared 460 metres from the wind turbine. The study was carried out on 40 Kołuda White® geese (Anser anser f. domestica) divided into two groups: Treatment 1 - reared at a distance of 50 metres and Treatment 2 - reared at a distance of 460 metres from the wind turbine (Vestas V90 wind turbine). The muscles were analysed for pH, thermal loss, shear force, TBARS values and colour parameters (L* a* b*). The fatty acids composition of abdominal fat was also analysed. The results of the present study suggest that noise generated by the wind turbine affected the quality of muscles and the fatty acid profile of abdominal fat of geese. The results showed that the muscles of geese reared at a distance of 50 metres from the wind turbine were characterized by higher pH and TBARS values compared to those reared at a longer distance from the wind turbine. The significantly lower content of C 18:3 n-3 fatty acid in abdominal fat was observed for geese reared 50 metres from the wind turbine. Further studies should be undertaken to establish the safe distance of a wind turbine from livestock buildings

scholarly journals Carcass and breast meat quality of broilers feed with extruded corn

2011 ◽  
Vol 27 (4) ◽  
pp. 1697-1703 ◽  
Author(s):  
N. Dzinic ◽  
Dj. Okanovic ◽  
M. Jokanovic ◽  
T. Tasic ◽  
V. Tomovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Sensory Quality ◽  
Carcass Weight ◽  
Chicken Breast ◽  
Control Group ◽  
Breast Meat ◽  
Experimental Group ◽  
Chicken Breast Meat

The aim of this paper was to investigate the carcass and breast meat (nutritional, technological and sensory) quality of chickens (line ROSS 308) fed extruded corn. It was concluded that a diet with extruded corn increases chilled carcass weight and the share of breast meat in chilled carcass. Also, the breast meat of experimental group contains more protein and less free fat comparing to the control group. Based on the parameters and criteria for defining the quality of chicken breast meat (pHu and L

scholarly journals EFFECT OF FREEZING-THAWING AND MARINATION TIME ON COOKED CHICKEN BREAST MEAT QUALITY

2017 ◽  
Vol 10 (2) ◽  
pp. 33-44
Author(s):  
Maja Ivić ◽  
Marija Jokanović ◽  
Natalija Džinić ◽  
Vladimir Tomović ◽  
Snežana Škaljac ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Properties ◽  
Cooking Loss ◽  
Chicken Breast ◽  
Breast Meat ◽  
Color Properties ◽  
Lower Shear ◽  
Yield And Quality

Marination is oft en used to improve the yield and quality of chicken breast fi llets. Th e eff ects of freezing-thawing prior to marination and marination holding time on the instrumental and sensory properties of cooked marinated chicken fi llets were investigated. Fillets were marinated fresh or stored at -18oC and then thawed prior to marination (frozen-thawed). Fillets were soaked in marinade for 1.5 h and 20 h and then cooked at 175oC for 45 minutes for determination of cooking loss, Warner-Bratzler shear force, color properties, juiciness and sensory properties. Marinade uptake was greater in fi llets marinated for 20 h, both fresh and frozen-thawed, than in fi llets marinated for 1.5 h. Cooking loss was lowest for fresh unmarinated fi llets (19.30%) and signifi cantly lower (P < 0.05) comparing to frozenthawed fi llets marinated for 20 h (44.73%). Th e highest numerical value of color parameter lightness was found in fresh fi llet marinated for 1.5 h. There were no signifi cant diff erences between all examined fi llets regarding color properties redness and yellowness. Th e fi llets marinated for 20 h, both fresh and frozen-thawed were found to be signifi cantly more tender (P < 0.05) as indicated by lower shear force values (13.96 N and 12.88 N, respectively) and higher sensory scores for tenderness (7.00 and 6.50, respectively) as compared to other investigated fi llets. Furthermore, fresh fi llets marinated for 20 h had the highest mark for the overall sensory acceptability (95.00% of maximum quality).

scholarly journals High pressure and thermal processing on the quality of zucchini slices

2020 ◽  
Author(s):  
Maria Paciulli ◽  
Tommaso Ganino ◽  
Ilce Gabriela Medina Meza ◽  
Massimiliano Rinaldi ◽  
Margherita Rodolfi ◽  
...  
Keyword(s):  
High Pressure ◽  
Thermal Processing ◽  
Principal Component ◽  
Market Demand ◽  
Color Analysis ◽  
Texture Parameter ◽  
Texture Parameters ◽  
The Common ◽  
Common Nature

Abstract In response to the market demand for low processed vegetables, high-pressure treatments (400,600 MPa; 1,5 min) were applied on zucchini slices and compared to a traditional blanching treatment. Histological observations, texture and color analysis, pectinmethylesterase (PME) and antioxidant (DPPH) activities were measured and compared to untreated samples. The histological observations revealed that the longer high-pressure treatments (5 min) led to more extended cell lysis and dehydration than the shorter ones (1 min) and blanching. High-pressure treatments resulted less effective than blanching on PME inactivation, with the best results obtained at 400 MPa for 1 min. Comparable texture parameters were observed for high-pressured and blanched samples. The negative correlation found between PME activity and the texture parameter ‘distance of the first peak force’ revealed an effect of PME on the texture recovery after treatments. High pressure led to a general browning of zucchini parenchyma and to DPPH drop. The correlations found between DPPH and color suggest the common nature of the phenomena. The influence of pressure and time on the studied parameters was revealed by two-way ANOVA. Principal component analysis clustered together the four high-pressure-treated samples, being clearly divided by blanched and untreated ones.

scholarly journals The effect of slaughter age and aging period on water-holding capacity and tenderness of mutton

2020 ◽  
Vol 90 (6) ◽  
pp. 611-616
Author(s):  
Ana Kaić ◽  
◽  
Ivan Širić ◽  
Silvester Žgur ◽  
Gordan Šubara ◽  
...  
Keyword(s):  
Shear Force ◽  
Sensory Quality ◽  
Water Holding Capacity ◽  
Drip Loss ◽  
Aging Period ◽  
Significant Difference ◽  
Slaughter Age ◽  
Water Holding

Mutton samples (m. longissimus thoracis et lumborum; LL) originating from 30 Istrian ewes were used to determine EZ drip loss (DL), thaw loss (TL), cooking loss (CL), and Warner-Bratzler shear force (WBSF) in relation to age at slaughter and different post mortem aging periods (1, 7, and 14 days). DL was measured according to the EZ method after storage periods of 24 and 48 h. Determination of TL, CL, and WBSF was performed for samples aged prior to freezing for 1, 7, and 14 days. A significantly lower TL (P<0.05) was observed in the mutton samples that aged for 1 day (7.76%) prior to freezing compared to the mutton samples that aged for 7 days (9.91%) and 14 days (9.32%) prior to freezing. The WBSF revealed significant differences between the aging periods (P<0.05), indicating that mutton aged 7 (33.92 N) and 14 (28.23 N) days showed greater tenderness than mutton with a shorter aging period (43.89 N). Considering that there was no significant difference between mutton aged for 7 and 14 days in water-holding capacity and shear force, there is no reasonable reason for aging mutton longer than 7 days. Therefore, further research into shorter aging periods, the sensory quality of mutton, and its acceptability by consumers is needed.

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