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- W2352999115 abstract "The effects of thermal treatment on physiochemical properties and microstructure of tender chicken thigh were investigated.The results demonstrated that the greatest increment in cooking loss was observed between 75℃ and 85℃.With increasing temperature,the redness a* value decreased continuously,while the value of L* and b* increased continuously between 55～75℃.pH reached its maximum at 75℃.The hardness of chicken thigh increased steadily,springiness and chewiness reached a maximum at 75℃ and 85℃,respectively,followed by a significantly decrease with temperature increasing.The solubility of salt-soluble protein decreased with temperature increasing while the solubility of heat-soluble collagen increased.SEM micrographs showed that from 55℃ to 65℃,thermal shrinkage of endomysium and perimysium occurred originally,muscle fiber diameter decreased and the gap between muscle fibers widened,followed by a obvious phenomenon of granulation at 65℃.After that,fiber diameter gradually increased and the gap narrowed,adjacent muscle fiber arrangement became more compact and firm,the shear force increased markedly.The above results indicated that the temperature around 75℃ had the most significant influence on characteristics of chicken thigh." @default.
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- W2352999115 date "2011-01-01" @default.
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- W2352999115 title "Effects of thermal treatment on characteristics of tender chicken thigh" @default.
- W2352999115 hasPublicationYear "2011" @default.
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