title: Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.
abstract: Broiler breast (pectoralis major) meat was submitted to salting with NaCl + NaNO3followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.
authors: Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB CEP 58051-900 Brazil.
authors: Fábio A P
authors: FA
authors: Silva
authors: Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB CEP 58051-900 Brazil.
authors: Valquíria C S
authors: VC
authors: Ferreira
authors: Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB CEP 58051-900 Brazil.
authors: Marta S
authors: MS
authors: Madruga
authors: IPROCAR Research Institute, University of Extremadura, CP 10003 Cáceres, Spain.
authors: Mario
authors: 0000-0002-8509-2789
authors: M
authors: Estévez
keywords: Carbonylation; Color; Cooking methods; Cross-linking; Jerky-like meat; Texture; Tryptophan depletion