Premium
Collagen Contents of Chicken Gizzard and Breast Meat Tissues as Affected by Cooking Methods
Author(s) -
RUANTRAKOOL B.,
CHEN T. C.
Publication year - 1986
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.1365-2621.1986.tb11115.x
Subject(s) - gizzard , chemistry , food science , chicken breast , boiling , acetic acid , cooking methods , papain , salt (chemistry) , biochemistry , zoology , biology , organic chemistry , enzyme
The changes in collagen contents of chicken gizzard and breast meat during boiling water and pressure cooking were investigated. The loss of collagen in both tissues increased as the cooking time or temperature increased. The percent of collagen in acid‐ and salt‐soluble forms in gizzard was lower than that of the breast meat. The acid‐ and salt‐soluble collagen from water cooked gizzard were lower than those of the pressure cooked gizzard. Cooking gizzard in boiling water containing 0.5% acetic acid or papain significantly (p<0.05) reduced the collagen content of the tissue.