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- Title
Changes of Protein Structure and Water Phase Distribution of Prepared Chicken Steak under Different Cooking Methods.
- Authors
LI Meiying; GAO Shenyang; LI Lin; DAI Yuanyuan; WANG Liucen; GUO Ye; ZHA Enhui
- Abstract
In order to investigate the effect of cooking methods on protein structure and water phase distribution of prepared chicken steak, the prepared chicken steak was taken as the research object, and three different cooking methods (pan-frying, air blast roasting and ordinary grilling) were used for cooking (raw chicken steak as the control). The secondary structures of protein were determined, the microstructure of muscle fiber was examined and water migration was analyzed. The results showed that the changes in amide I bands of protein secondary structure were 9.64 cm-1 (ordinary grilling), 11.579 cm-1 (air blast roasting) and 13.49 cm-1 (pan-frying). The protein microstructures appeared as gel-like networks, from loose to tight: ordinary grilling > air blast roasting > pan-frying. The free water peak area (P23) of each group was 0.31% (raw chicken steak), 1.85% (ordinary grilling), 2.97% (air blast roasting) and 3.56% (pan-frying), respectively. The hydraulic power was in this order: ordinary grilling > air blast roasting > pan-frying. The above results provide theoretical guidance for clarifying the influences of different cookingmethods on the quality of prepared chicken steaks.
- Subjects
WATER distribution; PROTEIN structure; CHICKEN as food; FRENCH fries; COOKING
- Publication
Modern Food Science & Technology, 2022, Vol 38, Issue 11, p234
- ISSN
1673-9078
- Publication type
Article
- DOI
10.13982/j.mfst.1673-9078.2022.11.1411