Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
 
More details
Hide details
Publication date: 2016-09-30
 
Pol. J. Food Nutr. Sci. 2016;66(3):199–209
 
KEYWORDS
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 term of hardness, cohesiveness, gumminess, and chewiness, while the colour parameters were estimated in term of lightness (L*), redness (a*), yellowness (b*), and total colour difference (∆E). Experimental data was 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 ∆E values showed a contrary effects. The decrease in texture parameters and L*-value of colour parameter followed the first-order kinetic model. While, zero-order kinetic model was adapted to fit the a* and b*. modified first order kinetic showed a good fit for total ∆E. Significant correlations between colour and texture parameters were observed and it showed that a* alone could be used to predict the texture of chicken sausage.
 
CITATIONS (5):
1.
Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
Raheel Suleman, Zhenyu Wang, Rana Aadil, Teng Hui, David Hopkins, Dequan Zhang
Meat Science
 
2.
Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment
Lisa Sutikno, Khawaja Bashir, Hari Kim, Yeseul Park, Na Won, Jeong An, Jong-Hoe Jeon, Sung-Joon Yoon, Sun-Mee Park, Jae Sohn, Jin-Soo Kim, Jae-Suk Choi
Journal of Food Quality
 
3.
THE PROBLEMS OF MEAT PRODUCTS THERMAL TREATMENT
L. Vinnikova, O. Synytsia, A. Kyshenia
Food Science and Technology
 
4.
Changes in the texture, microstructures, colour and volatile compounds of pork meat loins during superheated steam cooking
Ruirui Wang, Feng Huang, Liang Zhang, Qiannan Liu, Chunjiang Zhang, Hong Zhang
International Journal of Food Science & Technology
 
5.
Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties
Raheel Suleman, Teng Hui, Zhenyu Wang, Huan Liu, Dequan Zhang
International Journal of Food Science & Technology
 
eISSN:2083-6007
ISSN:1230-0322