THE EFFECT OF VARIOUS COOKING METHODS ON BIOPHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF CHICKEN FILLET

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MEHRAFSHAN L.; JAFARPOUR A.; KAVOUSI H.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2016 | Volume:12 | Issue:49 Page(s): 187-196

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Title

THE EFFECT OF VARIOUS COOKING METHODS ON BIOPHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF CHICKEN FILLET

Author(s)

MEHRAFSHAN L. | JAFARPOUR A. | KAVOUSI H. | Issue Writer Certificate

Keywords

CHICKEN FILLETQ1

COOKING METHODSQ2

COLORQ2

TEXTURE PROPERTIESQ2

SENSORY EVALUATIONQ2

Abstract

This study investigated the effect of different methods of cooking on quality characteristics of chicken breast fillet. This assay applied 120oC autoclaving for 5 and 10 minutes, 180oC deep frying for 5 and 8 minutes and 600 watt microwaving for 3, 6 and 9 minutes and compared cooking loss, hardness, normal shear, toughness, L*a*b* COLOR parameters and sensory attributes of cooked CHICKEN FILLET. The cutting tests demonstrated that 5 minute deep fried treatment and control experienced the lowest hardness respectively, while the 9 minute microwaved treatment showed the highest hardness and toughness (P<0.05). The 8 minute deep fried (without any flour cover) treatment showed the highest brightness (L*) and lowest redness (a*) values. It must be mentioned that deep fried treatments gained the highest sensory preferences with lowest cooking loss percentage. The study revealed that deep frying is the best cooking method of chicken breast fillet in order to achieve better COLOR, cooking loss, texture and sensory attributes.

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APA: Copy

MEHRAFSHAN, L., JAFARPOUR, A., & KAVOUSI, H.. (2016). THE EFFECT OF VARIOUS COOKING METHODS ON BIOPHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF CHICKEN FILLET. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 12(49), 187-196. SID. https://sid.ir/paper/72625/en

Vancouver: Copy

MEHRAFSHAN L., JAFARPOUR A., KAVOUSI H.. THE EFFECT OF VARIOUS COOKING METHODS ON BIOPHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF CHICKEN FILLET. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2016;12(49):187-196. Available from: https://sid.ir/paper/72625/en

IEEE: Copy

L. MEHRAFSHAN, A. JAFARPOUR, and H. KAVOUSI, “THE EFFECT OF VARIOUS COOKING METHODS ON BIOPHYSICAL CHARACTERISTICS AND SENSORY EVALUATION OF CHICKEN FILLET,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 12, no. 49, pp. 187–196, 2016, [Online]. Available: https://sid.ir/paper/72625/en

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