Affiliation:
1. KAPADOKYA ÜNİVERSİTESİ
Abstract
In this study, the effect of different cooking techniques on chicken tenderloin was investigated. For this purpose, chicken tenderloins were produced with oven, grill, and sous vide cooking techniques and stored at +4°C for seven days. pH, cooking efficiency, color, texture, and sensory analyzes of the samples were carried out. An increase was observed in the pH values of all the cooked samples. It has been determined that the cooking temperature affects the cooking efficiency and the cooking efficiency is low in the samples where the temperature is high. The sous vide method provided a high cooking efficiency. pH values and cooking methods were effective on the color values of the samples. The use of different cooking techniques was found to be important on the hardness, cohesiveness, gumminess, chewiness, and resilience values of chicken tenderloin. It was determined that the panelists preferred the samples cooked on the grill according to the general acceptability criteria in the sensory properties evaluations.
Publisher
Harran Tarim ve Gida Dergisi
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