Choi Yun-Sang, Hwang Ko-Eun, Jeong Tae-Jun, Kim Young-Boong, Jeon Ki-Hong, Kim Eun-Mi, Sung Jung-Min, Kim Hyun-Wook, Kim Cheon-Jei
Food Processing Research Center, Korean Food Research Institute, Seongnam 13539, Korea.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Korean J Food Sci Anim Resour. 2016;36(1):1-7. doi: 10.5851/kosfa.2016.36.1.1. Epub 2016 Feb 28.
The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.
研究了五种不同烹饪方法（煮、蒸、烤、微波和过热蒸汽）对鸡胸肉排的近似成分、pH值、颜色、烹饪损失、质地特性和感官特性的影响。过热蒸汽烹饪的鸡胸肉排的水分含量和亮度值（L值）高于煮、蒸、烤和微波烹饪等其他烹饪处理方式（p<0.05），而过热蒸汽烹饪的鸡胸肉排的蛋白质含量、红度值（a值）、硬度、胶黏性和咀嚼性低于其他烹饪处理方式（p<0.05）。不同烹饪方法烹制的鸡胸肉排的脂肪含量、灰分含量、弹性和内聚性没有显著差异（p>0.05）。在感官特性方面，过热蒸汽样品的嫩度得分、多汁性得分和总体可接受性得分最高（p<0.05），而其他处理方式的风味得分没有差异（p>0.05）。这些结果表明，在预热至250℃的烤箱中用380℃的过热蒸汽处理腌制鸡胸肉排5分钟，直到中心温度达到75℃，能最好地改善其品质特性和感官特性。因此，过热蒸汽有助于改善烹制后的鸡胸肉排。
