Kinetic Modeling of Texture and Color Changes During Thermal Treatment of Chicken Breast Meat

Abstract

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Changes in chicken meat proteins during microwave and electric oven cooking

“…For both thigh and BM, increases in L* and b* values were observed as a result of EO or MWO cooking (p < .05). While there was no change in a* value after cooking with both methods (p > .05), a* value was higher (redder meat) in MWO cooked BM in comparison to the raw meat (p < .05) Rabeler et al (2018). conducted a kinetic study on the changes in color and texture of chicken BM depending on temperature and heating time and noted that the rate of the changes in color parameters after cooking increased depending on temperature as a result of denaturation of the proteins.…”

“…Consumption and production of chicken meat have increased day by day around the world (OECD/FAO, ) due to its high quality protein, low fat and cholesterol contents, desirable sensory properties, and low‐cost in comparison to other meat sources (Rabeler & Feyissa, ). Cooking is the main process for fresh meat in all culinary applications.…”

Modelling the physical properties change of canned glutinous rice porridge during cooking

“…When a specic mathematical model is lacking, a sigmoid function is oen used. 22 The sigmoidal function has already been used to model the storage modulus changes of chicken breast meat, 23 white kidney beans dehydration kinetics 24 and hydration kinetics 21 during thermal treatment. In this section, the sigmoidal equation (eqn (8)) is used to t the trends of shear viscosity changes of samples during cooking at 100 C, 115 C and 121 C.…”

The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa

“…Additionally, roasting influences the alteration of bioactive compounds [24]. In particular, the roasting process leads to the loss or modification of flavanols, which leads to a 14% loss of the total phenolic content (TPC), as well as the epimerization of epicatechin to catechin [25][26][27][28][29][30][31][32].Kinetic modeling can provide a deeper understanding of the changes that occur during thermal processing controlling and food quality optimization [33,34]. Since these roasting techniques were introduced to the chocolate industry, the roasting time and temperature have been studied, applying designs or models that allow for a proper assessment of the process [35].…”

“…Kinetic modeling can provide a deeper understanding of the changes that occur during thermal processing controlling and food quality optimization [33,34]. Since these roasting techniques were introduced to the chocolate industry, the roasting time and temperature have been studied, applying designs or models that allow for a proper assessment of the process [35].…”