Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process

Detalhes bibliográficos
Autor(a) principal: Sartori,Tais Colpo
Data de Publicação: 2014
Outros Autores: Terra,Nelcindo Nascimento
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Brazilian Journal of Food Technology
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000100002
Resumo: The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.
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spelling Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous processChicken breastAgeingCooking lossTendernessThe objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.Instituto de Tecnologia de Alimentos - ITAL2014-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000100002Brazilian Journal of Food Technology v.17 n.1 2014reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/bjft.2014.002info:eu-repo/semantics/openAccessSartori,Tais ColpoTerra,Nelcindo Nascimentoeng2014-05-08T00:00:00Zoai:scielo:S1981-67232014000100002Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2014-05-08T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process
title Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process
spellingShingle Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process
Sartori,Tais Colpo
Chicken breast
Ageing
Cooking loss
Tenderness
title_short Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process
title_full Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process
title_fullStr Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process
title_full_unstemmed Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process
title_sort Influence of ageing time on yield and texture of marinated chicken breast cooked using a continuous process
author Sartori,Tais Colpo
author_facet Sartori,Tais Colpo
Terra,Nelcindo Nascimento
author_role author
author2 Terra,Nelcindo Nascimento
author2_role author
dc.contributor.author.fl_str_mv Sartori,Tais Colpo
Terra,Nelcindo Nascimento
dc.subject.por.fl_str_mv Chicken breast
Ageing
Cooking loss
Tenderness
topic Chicken breast
Ageing
Cooking loss
Tenderness
description The objective of this study was to evaluate the influence of different ageing times before deboning (deboning time) and ageing times after deboning (holding time) on the quality (sensory attributes and texture) and cooking loss of chicken breast marinated, cooked and frozen using a continuous process.The following3² experimental design was used (3 deboning times: zero, 6 and 12 hours; and 3 holding times: zero, 12 and 24 hours). Brine absorption, chicken breast pH and cooking loss were evaluated, a sensory analysis was carried out and the shear force was determined. The deboning and holding times did not significantly influence brine absorption and pH, but did significantly influence cooking loss, where the lowest value obtained was a mean of 19.72% for deboning times of 6 or 12 hours and a holding time of 24 hours. A deboning time of 6 hours was sufficient to improve tenderness as measured by a sensory analysis and shear force determination.
publishDate 2014
dc.date.none.fl_str_mv 2014-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000100002
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232014000100002
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/bjft.2014.002
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
publisher.none.fl_str_mv Instituto de Tecnologia de Alimentos - ITAL
dc.source.none.fl_str_mv Brazilian Journal of Food Technology v.17 n.1 2014
reponame:Brazilian Journal of Food Technology
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Brazilian Journal of Food Technology
collection Brazilian Journal of Food Technology
repository.name.fl_str_mv Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br
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