Research Note: Impact of applied thermal treatment on textural,
and sensory properties and cooking loss of selected chicken and
turkey cuts as affected by cooking technique

J 2022

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

GAL, Robert, Josef KAMENIK, Richardos Nikolaos SALEK, Zdenek POLASEK, Blanka MACHARACKOVA et. al.

Basic information

Original name

Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

Authors

GAL, Robert, Josef KAMENIK, Richardos Nikolaos SALEK, Zdenek POLASEK, Blanka MACHARACKOVA, Tomas VALENTA, Danka HARUŠTIAKOVÁ (703 Slovakia, guarantor, belonging to the institution) and Stepan VINTER

Edition

Poultry Science, Elsevier Inc. 2022, 0032-5791

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

40101 Agriculture

Country of publisher

Netherlands

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

URL

Impact factor

Impact factor: 4.400

RIV identification code

RIV/00216224:14310/22:00126384

Organization unit

Faculty of Science

DOI

http://dx.doi.org/10.1016/j.psj.2022.101923

UT WoS

000809768200018

Keywords in English

cooking; poultry meat; cooking loss; shear force; sensory properties

Abstract

V originále

The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut. The lowest CL and shear SF values were reported when the samples were treated using a method with higher heating rates and/or temperatures and shorter cooking times. Additionally, lower values of CL and SF were obtained for chicken meat compared to turkey meat (thighs). In general, the applied culinary technique affected the sensory properties of the samples tested. High sensory scores were recorded for grilled chicken breast fillets and fried turkey breast fillets (irrespective of the applied apparatus). On the whole, it could be stated that culinary techniques at high temperature requiring shorter times (such as frying, grilling, and roasting) were evaluated to be more effective (in terms of CL and SF).

Links

EF17_043/0009632, research and development project

Name: CETOCOEN Excellence

LM2018121, research and development project

Name: Výzkumná infrastruktura RECETOX (Acronym: RECETOX RI)

Investor: Ministry of Education, Youth and Sports of the CR, RECETOX RI

Citovat

GAL, Robert, Josef KAMENIK, Richardos Nikolaos SALEK, Zdenek POLASEK, Blanka MACHARACKOVA, Tomas VALENTA, Danka HARUŠTIAKOVÁ and Stepan VINTER. Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique. Poultry Science. Elsevier Inc., 2022, vol. 101, No 7, p. 1-6. ISSN 0032-5791. Available from: https://dx.doi.org/10.1016/j.psj.2022.101923.

@article{1883664,
   author = {Gal, Robert and Kamenik, Josef and Salek, Richardos Nikolaos and Polasek, Zdenek and Macharackova, Blanka and Valenta, Tomas and Haruštiaková, Danka and Vinter, Stepan},
   article_number = {7},
   doi = {http://dx.doi.org/10.1016/j.psj.2022.101923},
   keywords = {cooking; poultry meat; cooking loss; shear force; sensory properties},
   language = {eng},
   issn = {0032-5791},
   journal = {Poultry Science},
   title = {Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique},
   url = {https://www.sciencedirect.com/science/article/pii/S0032579122002152?via%3Dihub},
   volume = {101},
   year = {2022}
}

TY  - JOUR
ID  - 1883664
AU  - Gal, Robert - Kamenik, Josef - Salek, Richardos Nikolaos - Polasek, Zdenek - Macharackova, Blanka - Valenta, Tomas - Haruštiaková, Danka - Vinter, Stepan
PY  - 2022
TI  - Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique
JF  - Poultry Science
VL  - 101
IS  - 7
SP  - 1-6
EP  - 1-6
PB  - Elsevier Inc.
SN  - 00325791
KW  - cooking
KW  - poultry meat
KW  - cooking loss
KW  - shear force
KW  - sensory properties
UR  - https://www.sciencedirect.com/science/article/pii/S0032579122002152?via%3Dihub
N2  - The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut. The lowest CL and shear SF values were reported when the samples were treated using a method with higher heating rates and/or temperatures and shorter cooking times. Additionally, lower values of CL and SF were obtained for chicken meat compared to turkey meat (thighs). In general, the applied culinary technique affected the sensory properties of the samples tested. High sensory scores were recorded for grilled chicken breast fillets and fried turkey breast fillets (irrespective of the applied apparatus). On the whole, it could be stated that culinary techniques at high temperature requiring shorter times (such as frying, grilling, and roasting) were evaluated to be more effective (in terms of CL and SF).
ER  -

GAL, Robert, Josef KAMENIK, Richardos Nikolaos SALEK, Zdenek POLASEK, Blanka MACHARACKOVA, Tomas VALENTA, Danka HARUŠTIAKOVÁ and Stepan VINTER. Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique. \textit{Poultry Science}. Elsevier Inc., 2022, vol.~101, No~7, p.~1-6. ISSN~0032-5791. Available from: https://dx.doi.org/10.1016/j.psj.2022.101923.

Detailed Information on Publication Record