Kinetics of texture and colour changes in chicken sausage during superheated steam cooking

• Języki publikacji: EN

Abstrakty

EN

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 profi le was evaluated in terms of hardness, cohesiveness, gumminess, and chewiness, while the colour parameters were estimated in terms of lightness (L*), redness (a*), yellowness (b*), and total colour difference (E). Experimental data 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*. The modifi ed first order kinetic showed a good fit for total E. Significant correlations between colour and texture parameters were observed, which showed that a* alone could be used to predict the texture of chicken sausage.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2016
• Tom: 66
• Numer: 3
• Opis fizyczny: p.199–209,fig.,ref.

Twórcy

Bibliografia

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Identyfikatory

DOI

10.1515/pjfns-2015-0044