학술논문
Effect of Pressure Cooking and Pressure Rate Change during Cooling in Vacuum on Chicken Breast Quality and Yield.
Document Type
Article
Author
Source
Subject
*WEIGHT loss
*CHICKENS
*PRESSURE
*TEMPERATURE
*TIME measurements
*HEATING
*
*
*
*
*
Language
ISSN
0022-1147
Abstract
BSTRACT The effect was studied of processing time, weight loss, quality, cooking in steam at a pressure of 1.03 or 0.345 bar and cooling at different pressure reduction rate (0.6 to 0.07 bar/minute) on chicken breasts quality. Heating time was not affected by cooking pressure but cooling time was reduced as pressure reduction rate increased. Weight losses varied from 26.4 to 37.7% and increased with severity of temperature-time treatment. Tenderness was not affected by cooking/cooling but juiciness decreased with increased pressure and reduced cooling rate. Juiciness correlated with weight loss (r = - 0.72). A 9 member sensory panel indicated harsher temperature-time treatments gave more acceptable meat. [ABSTRACT FROM AUTHOR]