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Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process
Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361449/ https://www.ncbi.nlm.nih.gov/pubmed/35959272 http://dx.doi.org/10.1002/fsn3.2876 |
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author | Zhao, Wenhong Liu, Qiaoyu Jiang, Hao Zheng, Minyi Qian, Min Zeng, Xiaofang Bai, Weidong |
author_facet | Zhao, Wenhong Liu, Qiaoyu Jiang, Hao Zheng, Minyi Qian, Min Zeng, Xiaofang Bai, Weidong |
author_sort | Zhao, Wenhong |
collection | PubMed |
description | Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in the processing stages of braised squabs (raw meat, braised meat, and fried meat). The color parameters, moisture content, and drip loss rate gradually decreased during the processing. On the contrary, crude protein content and pH value were upregulated in the processing stages of braised squabs. Furthermore, the diameter of muscle fiber significantly increased in the braised meat and further decreased in the fried meat compared with the raw muscle fiber. Similarly, hardness, springiness, and chewiness were also increased in the braised step and decreased in the fried step. Additionally, the contents of essential amino acids remain unchanged. Hence, our results provided a certain reference value on the production of braised squabs. |
format | Online Article Text |
id | pubmed-9361449 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-93614492022-08-10 Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process Zhao, Wenhong Liu, Qiaoyu Jiang, Hao Zheng, Minyi Qian, Min Zeng, Xiaofang Bai, Weidong Food Sci Nutr Original Articles Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in the processing stages of braised squabs (raw meat, braised meat, and fried meat). The color parameters, moisture content, and drip loss rate gradually decreased during the processing. On the contrary, crude protein content and pH value were upregulated in the processing stages of braised squabs. Furthermore, the diameter of muscle fiber significantly increased in the braised meat and further decreased in the fried meat compared with the raw muscle fiber. Similarly, hardness, springiness, and chewiness were also increased in the braised step and decreased in the fried step. Additionally, the contents of essential amino acids remain unchanged. Hence, our results provided a certain reference value on the production of braised squabs. John Wiley and Sons Inc. 2022-04-07 /pmc/articles/PMC9361449/ /pubmed/35959272 http://dx.doi.org/10.1002/fsn3.2876 Text en © 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Articles Zhao, Wenhong Liu, Qiaoyu Jiang, Hao Zheng, Minyi Qian, Min Zeng, Xiaofang Bai, Weidong Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process |
title | Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process |
title_full | Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process |
title_fullStr | Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process |
title_full_unstemmed | Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process |
title_short | Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process |
title_sort | monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process |
topic | Original Articles |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9361449/ https://www.ncbi.nlm.nih.gov/pubmed/35959272 http://dx.doi.org/10.1002/fsn3.2876 |
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