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Influence of Technological Processes on the Rheological and Sensory Properties of Processed Chicken Meat

Keywords: Heat treatment , sensory evaluation , autoclaving , canned chicken meat , rheological characteristics , shear force

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Abstract:

The sensory and instrumental rheological characteristics of the musculus pectoralis superficialis of chicken were evaluated after five heat treatments. The autoclaving were at 115oC for 6.6 min in stationary state (C1), 115oC for 8.8 min in rotating autoclave (C2), 125oC for 24.9 min in stationary autoclave (C3), 125oC for 24.3 min in stationary autoclave (C4) and 125oC for 22.2 min in rotating autoclave (C5) while C was the control and was not heat treated. The results reflected the effects of heat treatments in the shear force values. The mean results of shear resistance for chicken meat in all treatment ranged between 31.70N and 57.50N. The raw chicken meat sample (product C) had the least mean value of 31.70N, while product C3 stationary autoclaved at 125oC for 24.9min had the highest mean value of 57.50N. The results further revealed that products C1, C2, C4 and C5 autoclaved at 115oC and 125oC but different time had mean values of 54.45N, 41.58N, 49.74N and 50.13N respectively and are still higher than raw product C. Results showed that there were significant (P<0.01) differences in t-test between C and other treatments. Whereas there was only 10% (P<0.1) significant difference in t-test between C1 and C2. Ranking of the sensory scores of canned chicken meat showed that C3 had the highest scores of 32.5, 31, 26, 27 and 28 in colour, flavour, number of chews, remains after chewing and tenderness respectively. This was closely followed by C5 with 32, 25.4, 26 and 23.5 in colour, flavour, number of chews and remains after chewing respectively. The result of rank correlation between organoleptic and instrumentally measured texture of autoclaved chicken meat samples was found to be equal to 0.4 indicating a positive highly significant (P<0.01) correlation.

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