Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, Zlín 760 01, Czechia.
University of Veterinary Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Brno 612 42, Czechia.
Poult Sci. 2022 Jul;101(7):101923. doi: 10.1016/j.psj.2022.101923. Epub 2022 Apr 22.
The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut. The lowest CL and shear SF values were reported when the samples were treated using a method with higher heating rates and/or temperatures and shorter cooking times. Additionally, lower values of CL and SF were obtained for chicken meat compared to turkey meat (thighs). In general, the applied culinary technique affected the sensory properties of the samples tested. High sensory scores were recorded for grilled chicken breast fillets and fried turkey breast fillets (irrespective of the applied apparatus). On the whole, it could be stated that culinary techniques at high temperature requiring shorter times (such as frying, grilling, and roasting) were evaluated to be more effective (in terms of CL and SF).
研究了不同烹饪方法（烘烤、炙烤、烧烤、油煎和炖煮）对所选鸡肉（鸡胸肉、鸡腿和鸡腿肉）和火鸡肉（鸡胸肉、鸡腿）各部位在应用设备方面的烹饪损失（CL）和质地及感官特性的影响。根据方法、禽肉种类和禽肉部位的不同，记录了不同的结果。此外，所有检查样本的 CL 和剪切力（SF）值均受到烹饪技术、禽肉种类和禽肉部位的影响。当使用加热速率和/或温度更高且烹饪时间更短的方法处理样本时，报告的 CL 和剪切 SF 值最低。与火鸡肉（鸡腿）相比，鸡肉的 CL 和 SF 值也较低。一般来说，所采用的烹饪技术会影响测试样本的感官特性。烤鸡胸肉片和炸鸡胸肉片的感官评分较高（无论使用何种设备）。总的来说，可以说需要较短时间（如煎、烤和烤）的高温烹饪技术（在 CL 和 SF 方面）更有效。
