Validation of feasibility and quality of chicken breast meat cooked under various water‐cooking conditions

Abstract

Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research.

Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat

“…According to Zhuang and Savage (2008), the broiler chicken meat with water cooking provided higher meat juiciness and lower residue loose particles than the ones cooked with a commercial oven. Similarly, Chumngoen et al (2016b) reported strong correlations between the characteristics of texture profile analysis and corresponding sensory attributes, including hardness, cohesiveness and chewiness. The tenderness of WC meat coincided with its lower shear force (P < 0.001), as shown in Table 1, and agreed with Chumngoen and Tan (2015) who observed a high correlation between descriptive sensory hardness and shear force value of chicken meat.…”

“…Similarly, Chumngoen et al (2016b) reported strong correlations between the characteristics of texture profile analysis and corresponding sensory attributes, including hardness, cohesiveness and chewiness. Higher MFI value during cooking coincided with elevation of actomyosin dissociation and protein solubility, and reduced shear force values, which eventually contribute to meat tenderness Chumngoen et al 2016b). In the current study, WC meat which had significantly lower sensorial initial hardness and chewdown hardness (Table 3) coincided with its lower shear force value (Table 1) and higher MFI value (Table 2) when compared with OC meat.…”

“…The tenderness of WC meat coincided with its lower shear force (P < 0.001), as shown in Table 1, and agreed with Chumngoen and Tan (2015) who observed a high correlation between descriptive sensory hardness and shear force value of chicken meat. Similarly, Chumngoen et al (2016b) reported strong correlations between the characteristics of texture profile analysis and corresponding sensory attributes, including hardness, cohesiveness and chewiness. During the heating process, protein solubility was strongly correlated with poultry meat tenderness Chumngoen et al 2016a).…”

“…A numericalbut not statistical-difference was observed in protein solubility between the cooking methods, probably because of less variation in cooking time between the two cooking methods used for our study (27 min vs. 43 min). In our previous study, when investigating the influences of end-point heating temperature of 50-95°C on the quality attributes of Taiwan native chicken and broiler meat, we explained that different collagen contents as well as collagen and protein solubilities in the meats substantially influenced the physicochemical, textural and sensory properties of breast meat (Chumngoen et al 2016b). Several factors including the cooking temperature and endomysium collagen content in connective tissues affect the collagen solubility of muscles (Palka 2004).…”

“…Published data on the effects of moist-and dry-heat cooking on the quality of poultry meat are limited, and most studies have focused on broiler meat (Cavitt et al 2004;Lee et al 2014). In our previous study, we also evaluated the changes in physicochemical, textural and sensory properties of broiler and Taiwan native chicken meat with different thermal treatments (Chumngoen et al 2016b). In our previous study, we also evaluated the changes in physicochemical, textural and sensory properties of broiler and Taiwan native chicken meat with different thermal treatments (Chumngoen et al 2016b).…”