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Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming
One of the defects commonly found in cooked marinated chicken breast products is a red blood spot (RBS), which is caused by undercooked blood in vessels. This problem was alleviated by microwave (MW) pre-heating for 6 to 7 min, followed by steaming. RBS formation decreased when samples were heated t...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9706636/ https://www.ncbi.nlm.nih.gov/pubmed/36436382 http://dx.doi.org/10.1016/j.psj.2022.102317 |
Sumario: | One of the defects commonly found in cooked marinated chicken breast products is a red blood spot (RBS), which is caused by undercooked blood in vessels. This problem was alleviated by microwave (MW) pre-heating for 6 to 7 min, followed by steaming. RBS formation decreased when samples were heated to a core temperature of 80°C and were completely eliminated at a core temperature of 82°C and 85°C when a MW pre-heating step was applied for 7 min. Based on synchrotron-based Fourier transform infrared spectroscopy (SR-FTIR), blood remaining in the blood vessel had a lower α-helical content when samples were cooked by the combination of MW heating and steaming as compared with those prepared by steaming alone (P < 0.05). MW pre-heating decreased cooking time by 28 to 48% as compared with steaming alone. Heating regimes had no effect on cooking loss, pH, water-holding capacity, and shear force. MW pre-heating for 7 min followed by steaming to a core temperature of 82°C appeared to be an effective heating regime to reduce the occurrence of RBS, with acceptable cooking loss. |
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