...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Animal Science Journal >Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat
【24h】

Effects of moist- and dry-heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat

机译：湿热烹饪对天然鸡肉肉质，微观结构和感官特征的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

This study investigates the effects of moist- (water-cooking; WC) and dry-heat (oven-cooking; OC) on the quality, microstructure and sensory characteristics of native chicken breast meat. The results revealed that OC meat had a significantly higher cooking time, cooking loss, and shear force values and lower L* values. Protein solubility decreased after cooking in both cooking methods; however, no statistical difference was observed between WC and OC meats, whereas collagen solubility and myofibrillar fragmentation index (MFI) increased after cooking and WC meat exhibited higher collagen solubility and MFI (P & 0.05). The fiber diameter and sarcomere length decreased substantially after cooking, and fibril shrinkage was noticeable in OC meat (P & 0.05). Descriptive sensory analysis revealed that WC meat exhibited a significantly higher moisture release and lower initial hardness, chewdown hardness and residual loose particles. A darker color and enhanced chickeny flavor were observed for OC meat. Based on the unique sensory and physicochemical characteristics in demand, producers should employ appropriate cooking methods to optimize native chicken meat quality.
机译：本研究调查了湿润（烹饪; WC）和干热（烤箱烹饪; OC）对天然鸡胸肉的质量，微观结构和感官特征的影响。结果表明，OC肉具有明显更高的烹饪时间，烹饪损失和剪切力值和下L *值。烹饪方法烹饪后蛋白质溶解度降低;然而，WC和OC肉之间没有观察到统计学差异，而烹饪溶液和肌原纤维裂片指数（MFI）在烹饪和WC肉类上显示出更高的胶原溶解度和MFI（P＆amp; 0.05）。在烹饪后，纤维直径和SARCORE长度显着降低，并且在OC肉（P＆amp; 0.05）中引用纤维收缩。描述性感官分析显示，WC肉类呈现出显着提高的水分释放和较低的初始硬度，咀嚼硬度和残留的松散颗粒。对于OC肉，观察到较深的颜色和增强的生啤味。基于需求的独特感官和物理化学特性，生产者应该采用适当的烹饪方法来优化本地鸡肉质量。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号