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- Title
Kinetics of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking.
- Authors
Abdulhameed, Asmaa A.; Yang, Tajul A.; Abdulkarim, A. A.
- Abstract
The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150-200°C with treatment times ranging from 2-6 mins. The texture profile was evaluated in terms of hardness, cohesiveness, gumminess, and chewiness, while the colour parameters were estimated in terms of lightness (L*), redness (a*), yellowness (b*), and total colour difference (ΔE). Experimental data showed a gradual reduction in texture parameters as cooking times and temperatures increased. The L* value of the colour showed a linear reduction with cooking condition, while the a*, b*, and ΔE values showed a contrary effects. The decrease in texture parameters and L*-value of colour parameter followed the fi rst-order kinetic model. While, zero-order kinetic model was adapted to fi t the a* and b*. The modified fi rst order kinetic showed a good fit for total ΔE. Significant correlations between colour and texture parameters were observed, which showed that a* alone could be used to predict the texture of chicken sausage.
- Subjects
SUPERHEATED steam; EFFECT of heat on poultry; SAUSAGES; COLOR; TEXTURES
- Publication
Polish Journal of Food & Nutrition Sciences, 2016, Vol 66, Issue 3, p199
- ISSN
1230-0322
- Publication type
Article
- DOI
10.1515/pjfns-2015-0044