The effect of time and pressure changes in the cooking process on some quality characteristics of canned chicken

Document Type : Full Research Paper

Authors

1 Department of Food science and technology, Maku Branch, Islamic Azad University, Maku, Iran

2 Department of Veterinary Medicine, Maku Branch, Islamic Azad Univercity,Maku,Iran

3 Department of Biology, Roudehen Branch, Islamic Azad University, Roudehen, Iran

Abstract

Chicken meat is one of the major sources of protein in many countries. Today, various processing methods, including canning, have been proposed to maintain quality, increase shelf life and access to protein products. In this regard, the present study was conducted to determine the optimal cooking time and pressure in the preparation of canned chicken. In this study, fresh chicken meat was used and after preparing the pieces in the desired sizes (3 × 3 × 3 cm), the steam cooking process at three pressure levels (1, 1.2 and 1.4 bars) and There were three time levels (9, 15 and 18 minutes). Finally, pH, phloem weight, water-soluble solids, protein content and sensory evaluation of the products were examined. The results of this study were variable in relation to the pH factor and did not have the same trend, but in relation to the phloem weight and overall acceptance of the samples, with increasing pressure and cooking time, we saw a decrease in the values obtained. Also, an increase in water soluble solids and protein percentage was observed with increasing pressure and cooking time.The most suitable combination of time and pressure was reported to be 9 minutes with a pressure of 1 bar. According to the results obtained in the present study, it can be concluded that by choosing the appropriate cooking time and pressure when preparing canned chicken, it is possible to produce quality products to market without spending money and energy.

Keywords

References

1-Abraha, B., H. Admassu, A. Mahmud, N. Tsighe, X.W. Shui and Y. Fang. 2018. Effect of processing methods on nutritional and physico-chemical composition of fish: a review. Food Processing & Technology 6(4): 376-382.
2- Allen, C.D., S.M. Russell and D.L. Fletcher. 1997. The relationship of broiler breast meat color and pH to shelf-life and odor development. Poultry Science 76(7):1042-1046.
3- Anwar, S.H., R.W. Hifdha, H. Hasan, S. Rohaya. and S. Martunis. 2019. Optimizing the sterilization process of canned yellowfin tuna through time and temperature combination. Earth and Environmental Science 425: 1-10.
4- AOCS. 1993. Official Methods and Recommended Practices of the American Oil Chemists’ Society, AOCS Press, Champaign, IL. 762p.
5- Dolkhani, M., A . Gharekhani. and R . Kazempour. 2015. Investigation of the effect of time and pressure changes in beef cooking process on some quality characteristics of canned foods containing it. MSc thesis. Islamic Azad University, Maku Branch. Maku, Iran.
6- Etemadi, H., M. Rezaei and K.A. Abedian. 2009. Antibacterial and antioxidant potential of rosemary extract (Rosmarinus officinalis) on shelf life extension of Rainbow trout (Oncorhynchus mykiss). Food Science and Technology 5(4): 69-73. (In Farsi).
7- Fletcher, D.L., M. Qiao and D.P. Smith. 2000. The relationship of raw broiler breast meat color and pH to cooked meat color and pH. Poultry science 79(5): 784-788.
8- Jouquand, C., F.J. Tessier, J. Bernard, D. Marier, K. Woodward, P. Jacolot, P. Gadonna-Widehem and J.C. Laguerre. 2015. Optimization of microwave cooking of beef burgundy in terms of nutritional and organoleptic properties. LWT-Food Science and Technology 60(1): 271-276.
9- Lagerstedt, A., L. Enfält, L. Johansson and K. Lundström. 2008. Effect of freezing on sensory quality, shear force and water loss in beef M. longissimus dorsi. Meat science 80(2):457-61.
10- Lombardi-Boccia, G., S. Lanzi and A. Aguzzi. 2005. Aspects of meat quality: trace elements and B vitamins in raw and cooked meats. Journal of food Composition and Analysis 18(1):.39-46.
11- Ma, C.Y., J.C. Deng, E.M. Ahmed and J.P. Adamms. 1983. Canned shrimp texture as a function of its heat history. Journal of Food Science 48: 360- 363.
12- McGeehin, B., J.J. Sheridan and F. Butler. 2001. Factors affecting the pH decline in lamb after slaughter. Meat Science 58(1): 79-84.
13- Mohammed, H.N. 2013. Study of some chemical, physical, sensory and bacteriology characteristics of canned chicken meat imported to Sulaymaniyah markets, Iraq. International Journal of nutrition and Metabolism 5(7): 128-133.
14- Murphy, R.Y. and B.P. Marks. 2000. Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. Poultry science 79(1): 99-104.
15- Ohene Afoakwa, E. 2007. Canning technology –recent advantages through optimization and modelling techniques..Food Engineering Research Developments (1 ed). Ed. Terrance P. Klening. New York: Nova Science Publishers, Inc, 167-219.
16- Paian, R. 2014. Canning. Ayezh publication. 344 p.
17- Parviz Koorandeh, M., K. Rahmanifarah and M. Nikoo. 2017. 'Drained weight, fracture percent and fat content evaluation of canned Jinga shrimp ‎‎(Metapenaeus affinis)‎'. Utilization and Cultivation of Aquatics 6(1): 35-47. (In Farsi).
18- Ruiz Roso, B., I. Cuesta, M. Perez, E. Borrego, L. Pérez Olleros and G. Varela. 1998. Lipid composition and palatability of canned sardines. Influence of the canning process and storage in olive oil for five years. Journal of the Science of Food and Agriculture 77: 244-250. 
19- Russo, G.L., A.L. Langellotti, A. Genovese, A. Martello and R. Sacchi. 2020. Volatile compounds, physicochemical and sensory characteristics of Colatura di Alici, a traditional Italian fish sauce. Journal of the Science of Food and Agriculture 100(9): 3755-3764.
20- Souza, E.L.D., T.L.M. Stamford, E.D.O. Lima, V.N. Trajano andJ.M. Barbosa Filho. 2005. Antimicrobial effectiveness of spices: an approach for use in food conservation systems. Brazilian Archives of Biology and Technology 48(4): 549-558.
21- Sun, X.D. and R.A Holley. 2010. High hydrostatic pressure effects on the texture of meat and meat products. Journal of Food Science 75(1): 17-23. 
22- Suvanich, V., M.L. Jahncke and D.L. Marshall. 2000. Changes in selected chemical quality characteristics of channel catfish frame mince during chill and frozen storage. Journal of food science 65(1): 24-29.
23- Weber, C.L. and H.S. Matthews. 2008. Food-miles and the relative climate impacts of food choices in the United States. Environmental Science and Technology 42(10): 3508-3513.
24- Win, N.N.C., T.T. Soe, A. Kar, Y.Y. Soe and M. Lin. 2021. Effects of Syrup Solution with Different Concentrations of Citric Acid on Quality and Storage Life of Canned Litchi. Open Access Library Journal 8:1-16.
25- Xavier, K.M., C. Ravishankar, J. Bindu and T.S. Gopal. 2013. Textural and colour changes of mackerel (Rastrelliger kanagurta) thermal processed at different retort temperatures. Fishery Technology 50: 133-138.
 
Veterinary Research & Biological Products
Volume 35, Issue 4 - Serial Number 4
December 2022
Pages 123-130

Files

History

  • Receive Date: 16 February 2022
  • Revise Date: 28 March 2022
  • Accept Date: 04 April 2022

Share

How to cite

Statistics