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47 .   Study of physical and chemical parameters and sensorial characteristics changes occured in chicken meat thermic treated

Authors: Elisabeta Botez, Oana - Viorela Nistor, Oana-Emilia Constantin, Gabriel - Dănuţ Mocanu, Doina - Georgeta Andronoiu

Volume 16, Issue 2;
Pages: 222-229;
ISSN:1453-1399, Agroprint;
ISSN (online):2068 9551



Abstract:

The aim of this study was the identification and the analysis of the weight losses, structure, texture and microbiota changes appeared in thermic treated chicken breast.
The experiment was structured as a comparison between the effects of cooking meat using two kinds of heating medium - water and oil. The chicken breast water boiling treatment has been developed at various temperatures and periods 70, 80, 90˚C/5, 10, 15 minutes and the sunflower oil frying process has performed at 100, 105, 110˚C/1, 3, 5 minutes). The technological loses for frying (110˚C/5 were 17.45%) denote that this is more suitable for the chicken breast than the boiling (90˚C/15 were 34.40%) in order to maintain the cellular juice and the nutrient compounds into the product. The meat with the best texture is the boiled one at 80˚C/10 minutes. The microbiota of the thermic treated meat was inactivated under the standards inferior limits or it was absent.

Keywords: chicken breast, texture, structure, microbiota, thermic treatment

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