Cilt 13, Sayı 4, Sayfalar 883 - 885 2017-12-29

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

Bülent Ergönül [1]

44 44

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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Konular Mühendislik ve Temel Bilimler
Dergi Bölümü Makaleler
Yazarlar

Yazar: Bülent Ergönül
E-posta: bulent.ergonul@hotmail.com

Bibtex @araştırma makalesi { cbayarfbe370368, journal = {Celal Bayar Üniversitesi Fen Bilimleri Dergisi}, issn = {1305-130X}, address = {Celal Bayar Üniversitesi}, 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}, language = {en}, key = {cite}, author = {Ergönül, Bülent} }
APA Ergönül, B . (2017). Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat. Celal Bayar Üniversitesi Fen Bilimleri Dergisi, 13 (4), 883-885. Retrieved from http://dergipark.gov.tr/cbayarfbe/issue/33464/370368
MLA Ergönül, B . "Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat". Celal Bayar Üniversitesi Fen Bilimleri Dergisi 13 (2017): 883-885 <http://dergipark.gov.tr/cbayarfbe/issue/33464/370368>
Chicago Ergönül, B . "Influence of Different Cooking Methods on Quality Attributes of Chicken Breast Meat". Celal Bayar Üniversitesi Fen Bilimleri Dergisi 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 Üniversitesi Fen Bilimleri Dergisi 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 Üniversitesi Fen Bilimleri Dergisi 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 Üniversitesi Fen Bilimleri Dergisi %P 1305-130X-1305-1385 %V 13 %N 4 %R %U