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Heat Treatment Effects on Warmed‐Over Flavor in Chicken Breast Meat
Author(s) -
SMITH D.M.,
SALIH A.M.,
MORGAN R.G.
Publication year - 1987
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.1365-2621.1987.tb14223.x
Subject(s) - chicken breast , flavor , food science , thiobarbituric acid , taste , chemistry , biochemistry , oxidative stress , lipid peroxidation
The effects of various heat treatments on warmed‐over flavor (WOF) in ground chicken breast meat were examined. WOF was measured by thiobarbituric acid test and taste panel. Integral temperature‐time history functions (TTH) were used to quantify constant and variable temperature‐time heat treatments. The effect of processing on WOF was modeled as a modified first‐order kinetic absolute reaction. A reaction threshold temperature of 74°C and an activation energy of 15,000–20,000 Cal/g‐mole were calculated. The accumulated TTH value above 74°C was found to have a major effect on WOF development. WOF in precooked chicken breast meat can be controlled by choice of processing conditions.