Precooking Method Affects Warmed‐over Flavor of Broiler Breast Patties

Abstract

Broiler breast patties cooked in a water bath (85°C vs 95°C) or oven (160°C vs 180°C) to an internal temperature of 83°C were stored at 3°C for 3 days, reheated, and evaluated by headspace GC and thiobarbituric acid (TBA) methods. Cooking temperature within the same cooking medium had no effect on TBA values or headspace GC profiles of cooked, stored samples. During post-cooking storage TBA values and several headspace volatiles increased. The changes were more severe in oven-cooked than water-cooked patties, which could have been partly due to lower moisture content of the oven-cooked patties. Significant correlations were found between TBA values and several major headspace volatiles (pentanal, hexanal, heptanal, and total volatiles).

Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature

“…McCarthy et al (2001) reported cooking of pork patties significantly increased thiobarbituric acid reactive substances (TBARS) values with a 4-fold increase in oxidation levels being recorded in raw patties upon cooking. The rapid development of off flavour in cooked meat is commonly described as 'warmed-over flavour' and is generally considered to be due to the oxidation of phospholipids located in the cell membranes (Su et al 1991). Patil et al (2003) observed the increase in TBA values when the chevon was aged at 1°C for 12 and 15 days.…”

Development of a Dynamic Headspace GC Method for Assessing the Influence of Heating End-Point Temperature on Volatiles of Chicken Breast Meat

“…Techniques being used by the U.S. Department of Agriculture Food Safety and Inspection Service (FSIS) include the protein coagulation test for beef and pork products heat-processed to temperatures below 65 °C (USDA-FSIS, 1986a), a residual acid phosphatase activity method to determine the required internal temperature (68.8 °C) of imported hams, picnics, and luncheon meat (USDA-FSIS, 1986b), and the bovine catalase test developed by Eye (1982) for the detection of under processing (below 62.8 °C) of rare beef and canned beef. The enzymatic activity or the protein solubility becomes too low at 71.1 °C, the required temperature for poultry During cooking of muscle food, many flavor compounds are generated (Wasserman, 1979;Ramaswamy and Richards, 1982;Ang, 1991; Ang and Lyon, 1990). Gas chromatographic methods (GC) have been used in studies concerning poultry flavors (Ramaswamy and Richards, 1982;Dupuy et al, 1987) and volatile compounds as affected by heating treatments (Wu and Sheldon, 1988;Smith et al, 1987;Su et al, 1991).…”

“…The enzymatic activity or the protein solubility becomes too low at 71.1 °C, the required temperature for poultry During cooking of muscle food, many flavor compounds are generated (Wasserman, 1979;Ramaswamy and Richards, 1982;Ang, 1991; Ang and Lyon, 1990). Gas chromatographic methods (GC) have been used in studies concerning poultry flavors (Ramaswamy and Richards, 1982;Dupuy et al, 1987) and volatile compounds as affected by heating treatments (Wu and Sheldon, 1988;Smith et al, 1987;Su et al, 1991). A rapid, static headspace GC method using a packed column was developed for studying oxidative changes of cooked chicken meat (Ang and Young, 1989) and the influence of EPT and packaging methods on volatiles from cooked broiler leg patties (Ang and Huang, 1993).…”

Influence of Heating End‐point Temperature on Volatiles From Poultry Meat ‐ a Review

“…To avoid overheating samples, Ang and Young (1989) reported a static headspace GC method using a packed column with chicken samples conditioned at 8OC for 30 min before the injection. This method has been applied to studies concerning the oxidative stability of heated chicken meat (Ang and Lyon 1990;Su et al 1991). The sample conditioning temperature was later modified to be 60C for studies on temperature effect of chicken meat heated to EFTS between 60 and 85C (Ang and Huang 1993).…”