Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg
DOI:
https://doi.org/10.3989/gya.1993.v44.i1.1116Keywords:
Chicken, Cooking, Method (comparison), Nutritional evaluation, Precooking (treatment)Abstract
Breast and leg of chicken were soaked in NaCl (4%) or STPP (3%) solutions before cooking in convention or microwave ovens. More protein, lower fat and lipid oxidation (TBA) were found in breast than in leg. Moisture percent and total lipids decreased due to cooking process. Chicken parts cooked in microwave had less moisture and TBA values, while protein, total lipids, shear force and cooking loss were more than that cooked conventionally. Microwave cooked roasts were less tender and lighter in colour, but aroma and flavour liked better by cooking in convention oven. Soaking in STPP before cooking retained more moisture protein and fat in chicken parts as compared with NaCl or untreated samples. Moreover, it decreased cooking loss, lipid oxidation, shear value and improved tenderness and flavour.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 1993 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.
© CSIC. Manuscripts published in both the print and online versions of this journal are the property of the Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a Creative Commons Attribution 4.0 International (CC BY 4.0) licence. You may read here the basic information and the legal text of the licence. The indication of the CC BY 4.0 licence must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the final version of the work produced by the publisher, is not allowed.
