Mohammadi, S., Gharekhani, A., Kazempoor, R. (2022). The effect of time and pressure changes in the cooking process on some quality characteristics of canned chicken. , 35(4), 123-130. doi: 10.22092/vj.2022.357780.1947
Saber Mohammadi; Ahmad Gharekhani; Reza Kazempoor. "The effect of time and pressure changes in the cooking process on some quality characteristics of canned chicken". , 35, 4, 2022, 123-130. doi: 10.22092/vj.2022.357780.1947
Mohammadi, S., Gharekhani, A., Kazempoor, R. (2022). 'The effect of time and pressure changes in the cooking process on some quality characteristics of canned chicken', , 35(4), pp. 123-130. doi: 10.22092/vj.2022.357780.1947
Mohammadi, S., Gharekhani, A., Kazempoor, R. The effect of time and pressure changes in the cooking process on some quality characteristics of canned chicken. , 2022; 35(4): 123-130. doi: 10.22092/vj.2022.357780.1947

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

تحقیقات دامپزشکی و فرآورده‌های بیولوژیک
Article 40, Volume 35, Issue 4, December 2022, Pages 123-130    PDF (1.7 M)
Document Type: Full Research Paper
DOI: 10.22092/vj.2022.357780.1947
Authors
Saber Mohammadi1; Ahmad Gharekhani* 2; Reza Kazempoor3
1Department of Food science and technology, Maku Branch, Islamic Azad University, Maku, Iran
2Department of Veterinary Medicine, Maku Branch, Islamic Azad Univercity,Maku,Iran
3Department 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
Canned; Chicken; Cooking time; Cooking pressure
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