title: Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions.
abstract: Under laboratory conditions, the qualities of boneless chicken breasts are commonly determined by placing them in a bag and cooking them in a water bath. The results are often applied as references for comparing the influences of cooking techniques. However, whether a sample cooked under this "laboratory" condition actually represents the meat cooked under the "real-life" condition in which meat is frequently cooked directly in water without packaging remains unclear. Whether the two cooking conditions lead to comparable results in meat quality should be determined. This study evaluated the influence of cooking conditions, including "placed-in-bag and cooked in a water bath (BC)" and "cooked directly in hot water (WC)" conditions, on the quality of chicken meat. The results reveal that BC samples had a longer cooking time. Deboned-and-skinless BC samples had a higher cooking loss and lower protein solubility (P < 0.01). BC samples with bone and skin had a higher lightness in both skin and muscle. No significant differences were observed in attributes, including shear force, collagen solubility, microstructures, redness, yellowness and descriptive sensory characteristics between treatments. Based on the results, considering the quality attributes that might be influenced, is critical when conducting relevant research.
authors.affiliation: Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
authors.forename: Wanwisa
authors.initials: W
authors.lastname: Chumngoen
authors.affiliation: Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
authors.forename: Hsin-Yi
authors.initials: HY
authors.lastname: Chen
authors.affiliation: Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
authors.forename: Fa-Jui
authors.initials: FJ
authors.lastname: Tan
mesh_terms: D000328:Adult; D000818:Animals; D002645:Chickens; D003094:Collagen / Q000032:analysis; D003116:Color; D003296:Cooking / Q000379:methods*; D005240:Feasibility Studies; D005260:Female; D063427:Food Quality; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis; D009812:Odorants; D011506:Proteins / Q000032:analysis; D012995:Solubility; D013649:Taste; D013997:Time Factors; D014867:Water; D055815:Young Adult
chemical_list: D011506:Proteins; D014867:Water; D003094:Collagen
keywords: chicken meat; cooking; descriptive sensory analysis; quality