Chumngoen Wanwisa, Chen Chih-Feng, Tan Fa-Jui
Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand.
Anim Sci J. 2018 Jan;89(1):193-201. doi: 10.1111/asj.12864. Epub 2017 Aug 25.
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.
本研究调查了湿煮（水煮；WC）和干热（烤箱烹饪；OC）对土鸡鸡胸肉品质、微观结构和感官特性的影响。结果显示，OC肉的烹饪时间、烹饪损失和剪切力值显著更高，而L*值更低。两种烹饪方法烹饪后蛋白质溶解度均降低；然而，WC肉和OC肉之间未观察到统计学差异，而烹饪后胶原蛋白溶解度和肌原纤维破碎指数（MFI）增加，且WC肉表现出更高的胶原蛋白溶解度和MFI（P<0.05）。烹饪后纤维直径和肌节长度大幅减小，OC肉中肌原纤维收缩明显（P<0.05）。描述性感官分析表明，WC肉的水分释放显著更高，初始硬度、咀嚼硬度和残留松散颗粒更低。OC肉颜色更深，鸡肉风味更浓郁。基于所需的独特感官和理化特性，生产商应采用适当的烹饪方法来优化土鸡肉品质。
