Effect of heating variables and storage on color of chicken cooked and stored in polyester pouches
1992
Heath, J.L. | Owens, S.L.
The effects of end-point cooking temperatures of 70, 80, and 90 C, cooking time, cooling time, refrigerated storage, and frozen storage on Pectoralis superficialis muscle color were determined. Muscle samples from commercially reared and processed broiler chickens were sealed in polyester pouches and then the samples were cooked, cooled, and stored according to experimental requirements. Cooking muscle samples in pouches to the end-point temperatures of 70, 80, and 90 C by adjusting the length of time in a 95 C water bath did not affect lightness (L) or yellowness (+b) on the surface or inside the sample. Redness (+a) decreased on the ventral surface of the muscle and inside the sample as end-point temperature increased. Heating samples to end-point temperatures of 70, 80, and 90 C in 2 min by adjusting water bath temperature caused color differences. Surface lightness values increased and redness values decreased as end-point temperature increased. Both constant cooking time (temperature changed to obtain endpoint temperature) and constant temperature (cooking time changed to obtain end-point temperatures) resulted in a change in sample color. Samples heated to 90 C were cooled in a air at 25, 19, 4.4, and .2 C. Cooling the samples at 25 C increased lightness, decreased redness, and increased the hue angle when compared with the other cooling temperatures. Storing samples at 4.4 C for 2, 4, and 8 days reduced redness and changed the a color coordinate from positive (red) to negative (green). The L values continually decreased during storage at -24 C for 4, 8, and 16 days. Both +a values and b values increased b the end of the frozen storage period.
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