Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat

The aim of this study was to evaluate the impact of cooking conditions on proximate composition and textural properties (cohesiveness and chewiness) of chicken breast meat. Eight packs of industrial skinless chicken breast meat were cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 190oC for 0, 4, 8, 12 and 16 min. The chicken breast packs were frozen and sliced into dimensions, thawed, cooked and analysed by a two way analysis of variance. The results revealed that cooking methods significantly (p < 0.05) decreased moisture and protein contents from 75.14 to 58.25 % and 89.17 to 82.98 %, but increased fat content from 4.26 to 7.78 %, ash content from 1.95 to 2.39 %, carbohydrate content from 4.63 to 6.95 %, cohesiveness content from 0.40 to 0.52 and chewiness value from 3.63 to 6.05 kg. An increases in cooking temperatures and times decreased moisture content from 60.58 to 56.34 % and 75.14 to 47.40 % and protein content from 83.77 to 82.11 % and 89.17 to 79.45 %. Similarly, increases in cooking temperatures and times significantly (p < 0.05) increased fat content from 7.00 to 8.44 % and 4.26 to 10.12 %, ash content from 2.15 % to 2.59 % and 1.95 to 2.67 %. This study showed that increases in cooking temperatures decreased non-significantly (p > 0.05) carbohydrate content from 7.02 to 6.92 %, but increases in cooking times increased carbohydrate content from 4.63 to 7.76 %. An increases in cooking temperatures and times increased cohesiveness content from 0.50 to 0.54 and 0.40 to 0.63, chewiness value from 5.50 to 6.77 kg and 3.63 to 8.54 kg, respectively. There were no significant differences (p > 0.05) in chewiness values of samples cooked by AF and GR methods. The best cooking method/ temperature / time for low nutrient losses was BK, 170oC and 4 min

Effect of extrusion process on formability of pellets based on texture properties of extrudates / 中草药

Objective: To analyze the effect of extrusion factors such as extrusion speed, screen hole diameter, and extrusion times on the texture properties of extrudate and the quality of pellets. Methods: In this study, microcrystalline cellulose (MCC) as pelletization aid, lactose, Methocel E5 HPMC, Methocel E15 HPMC, Methocel K100 HPMC, and eight kinds of herbal extracts (extracts of Areca catechu, Patrinia scabiosae folia, Acorus tatarinowii, Sargentodoxa cuneata, Psoralea corylifolia, Dachuanxiong Decoction, Ligusticum chuanxiong, and Gastrodia elata) were used as model drugs. Extrudates were prepared under different levels of process parameters, and one part was used to measure the texture parameters, the other part used for quality evaluation after spheronization. Results: With a large screen hole diameter, it showed that hardness of extrudate became lower and the adhesiveness as well as the springiness was significantly higher, leading to a large particle size and poor roundness of pellets. Repeated extrusion could increase hardness, cohesiveness, chewiness, and resilience of extrudate. Not any strong correlation was found between the extrusion speed and texture properties in the study. Conclusion: The extrusion process could be purposefully selected to prepare ideal pellets accroding to texture properties of extrudate.

The Study on Acceptability of Liver Sausage by Proportions of Liver and Processings

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was incresed, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.