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CHARACTERISTICS OF BROILER MEAT SKIN AS AFFECTED BY DIFFERENT COOKING METHODS
Author(s) -
CHEN T. C.,
STINSON R. S.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb10076.x
Subject(s) - broiler , food science , moisture , cooking methods , chemistry , organic chemistry
Broiler parts were treated and cooked in the following ways: (1) noncooked raw parts; (2) boiled in water for 20 min; (3) baked at 218°C for 1 hr with and without batter and breading; and (4) deep fat fried at 182°C for 7 min with and without batter and breading. Weight per unit area, moisture, and fat contents of the breast and the thigh skin were determined. It was found that the thigh skin weighed less (g/in 2 ) but contained more fat than the breast skin regardless of the cooking method. Weight, moisture and fat contents of skin were greatly affected by the cooking methods. Skin samples were taken from the same breast location and fixed in glutaraldehyde dOsO 4 . Specimens were then dehydrated, critical‐point dried, coated with gold and observed using a scanning electron microscope. Water boiled skin had a relatively smooth surface; fried skin had numerous crater‐like structures, while baked skin had few crater‐like structures.