4.7 Article

Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties

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POULTRY SCIENCE
卷 79, 期 1, 页码 99-104

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POULTRY SCIENCE ASSOC INC
DOI: 10.1093/ps/79.1.99

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texture; protein; thermal processing; cook loss; poultry

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Soluble proteins, myofibrillar proteins, collagen, texture, and cook loss were evaluated at different meat temperatures by heating ground and formed chicken breast meat in brass containers in a water bath to temperatures of 40, 50, 60, 70, or 80 C. The soluble proteins decreased by approximately 90% as meat temperature increased from 23 to 80 C. The myofibrillar protein subunits of molecular weight greater than 43 kDa decreased with increasing temperature from 23 to 80 C as analyzed via SDS-PAGE. Amount of soluble collagen more than doubled when meat temperature was increased from 50 to 70 C. The maximum peak shear force was obtained, via Warner-Bratzler shear test, at 60 C for ground chicken breast patties. The weight of patties decreased approximately 10.3% when meat temperatures were increased from 23 to 80 C. Overall, heating temperature affected the texture of the meat and caused changes in proteins and cook loss.

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