Precooking method affects warmed-over flavor of broiler breast patties
1991
Su, Y. | Ang, C.Y.W. | Lillard, D.A.
Broiler breast patties cooked in a water bath (85 degrees C vs 95 degrees C) or oven (160 degrees C vs 180 degrees C) to an internal temperature of 83 degrees C were stored at 3 degrees C for 3 days, reheated, and evaluated by headspace GC and thiobarbituric acid (TBA) methods. Cooking temperature within the same cooking medium had no effect on TBA values or headspace GC profiles of cooked, stored samples. During post-cooking storage TBA values and several headspace volatiles increased. The changes were more severe in oven-cooked than water-cooked patties, which could have been partly due to lower moisture content of the oven-cooked patties. Significant correlations were found between TBA values and several major headspace volatiles (pentanal, hexanal, heptanal, and total volatiles.
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