Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking
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Publication date: 2016-09-30
Pol. J. Food Nutr. Sci. 2016;66(3):199–209
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.
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