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
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- 作者：Fábio A. P. Silva ; Valquíria C. S. Ferreira…
- 关键词：Carbonylation ; Cross ; linking ; Color ; Cooking methods ; Jerky ; like meat ; Tryptophan depletion ; Texture
- 刊名：Journal of Food Science and Technology
- 出版年：2016
- 出版时间：August 2016
- 年：2016
- 卷：53
- 期：8
- 页码：3137-3146
- 全文大小：654 KB
- 刊物类别：Chemistry and Materials Science
- 刊物主题：Chemistry
Nutrition
Food Science
Chemistry - 出版者：Springer India
- ISSN：0975-8402
- 卷排序：53
文摘
Broiler breast (pectoralis major) meat was submitted to salting with NaCl + NaNO3 followed 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.