Effect of Different Cooking Methods on Lipid Oxidation and Microbial Quality of Vacuum-Packaged Emulsion Products from Chicken

Abstract

The aim of this work was to study the effect of different cooking methods viz, moist cooking (nuggets), dry cooking (patties) and deep‐fat frying (croquettes) on lipid oxidation and microbial quality of few emulsion‐based meat products from chicken under vacuum packaging conditions during refrigerated storage. When different cooking methods were studied, croquettes were the most affected (P < 0.05) by lipid oxidation as indicated by thiobarbituric acid reactive substances, peroxide value and free fatty acids compared with nuggets or patties. Croquettes had lower (P < 0.05) water activity than nuggets and patties. Total plate counts and psychrotrophic counts remained lower (P < 0.05) throughout the storage for croquettes compared with nuggets or patties. Based on lipid oxidation and microbial quality, it was concluded that moist‐cooked nuggets, dry‐cooked patties and deep‐fat fried croquettes were stable for 40, 60 and 80 days at refrigerated storage under vacuum packaging. PRACTICAL APPLICATIONS In the recent years, demand for value‐added, convenience chicken product is increasing throughout the world. In order to meet the consumers' changing lifestyle and their demand for ready‐to‐eat products, food industries are adopting innovative processing and cooking procedures to create a variety of products. However, some of these processing steps and cooking methods may have detrimental effects on different quality attributes of finished products and limit their shelf life. The findings of this work will provide useful information for meat processors about role of processing (comminution), addition of spice mix, different cooking (dry, moist and deep‐fat frying) methods and vacuum packaging in maintaining the quality and enhancing the shelf life of precooked emulsion products. The outcome of this experiment clearly demonstrates that combination of spice mix and vacuum packaging is significantly effective in limiting lipid oxidation and microbial spoilage in chicken emulsion products.

Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties

“…However, on day 21 of storage, control samples had higher ( P < 0.05) FFA values than all treated samples. The FFA levels observed in the present study are similar to the values reported by Naveena et al . for chicken nuggets and patties.…”

“…This reduction in peroxide value in antioxidant‐treated samples can be attributed to the antioxidant activity of phenols preventing peroxide formation during storage. The peroxide values observed in the present study are similar to those reported by Naveena et al . for chicken nuggets and patties.…”

Kinetic of Texture and Colour Changes in Chicken Sausage During Superheated Steam Cooking

“…This is due to the great nutritional value and a high level of polyunsaturated fatty acids compared to red meat, which has a remarkable effect on health [Khaksar et al, 2010]. In addition, poultry products are universally accepted, because they are not subject to cultural or religious constraints [Naveena et al, 2014].…”

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

“…The first one is when croquette-filling dough is divided and formed in units, after cooling. The recontamination could be due to the high handling of dough, with certain contact with equipment surfaces and air passing through human respiration and skin [88]. The second critical point is the application of batter or binder solution (by immersion or shower) to facilitate adhesion of breadcrumbs on the croquette units surface.…”

“…Onion, garlic, oil, salt, spices, powdered milk, milk whey, starch, shellfish, béchamel sauce, potatoes and water can be other dough ingredients. The difference between these croquettes and nuggets (or meat analogue nuggets) or patties is that the main and minor ingredients are boiled along with wheat flour and milk (or milk powder and water; or white sauce) [4,9,58,88,95] for obtaining a tied and consistent croquette dough, but at the same time juicy.…”