Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking
The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150-200°C with treatment times ranging from 2-6 mins. The texture profile was evaluated in ter...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2016-07-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0044/pjfns-2015-0044.xml?format=INT |
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| author | Abdulhameed Asmaa A. Yang Tajul A. Abdulkarim A. A. |
| author_facet | Abdulhameed Asmaa A. Yang Tajul A. Abdulkarim A. A. |
| author_sort | Abdulhameed Asmaa A. |
| collection | DOAJ |
| description | The aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150-200°C with treatment times ranging from 2-6 mins. The texture profile was evaluated in terms of hardness, cohesiveness, gumminess, and chewiness, while the colour parameters were estimated in terms of lightness (L*), redness (a*), yellowness (b*), and total colour difference (∆E). Experimental data showed a gradual reduction in texture parameters as cooking times and temperatures increased. The L* value of the colour showed a linear reduction with cooking condition, while the a*, b*, and ∆E values showed a contrary effects. The decrease in texture parameters and L*-value of colour parameter followed the first-order kinetic model. While, zero-order kinetic model was adapted to fit the a* and b*. The modified first order kinetic showed a good fit for total ∆E. Significant correlations between colour and texture parameters were observed, which showed that a* alone could be used to predict the texture of chicken sausage. |
| format | Article |
| id | doaj-art-123c56a538044739a22155c2807e8e12 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2016-07-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-123c56a538044739a22155c2807e8e122025-02-02T20:39:13ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072016-07-0166319920910.1515/pjfns-2015-0044pjfns-2015-0044Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam CookingAbdulhameed Asmaa A.0Yang Tajul A.1Abdulkarim A. A.2Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Pulau Pinang MalaysiaFood Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Pulau Pinang MalaysiaChemical and Petrochemical Research Center, Commission for Research and Industrial Development, Ministry of Industry and Minerals, Baghdad, IraqThe aim of this study was to develop a kinetic model to describe the texture and colour changes of chicken sausage during superheated steam cooking. Chicken sausages were cooked at temperature ranging from 150-200°C with treatment times ranging from 2-6 mins. The texture profile was evaluated in terms of hardness, cohesiveness, gumminess, and chewiness, while the colour parameters were estimated in terms of lightness (L*), redness (a*), yellowness (b*), and total colour difference (∆E). Experimental data showed a gradual reduction in texture parameters as cooking times and temperatures increased. The L* value of the colour showed a linear reduction with cooking condition, while the a*, b*, and ∆E values showed a contrary effects. The decrease in texture parameters and L*-value of colour parameter followed the first-order kinetic model. While, zero-order kinetic model was adapted to fit the a* and b*. The modified first order kinetic showed a good fit for total ∆E. Significant correlations between colour and texture parameters were observed, which showed that a* alone could be used to predict the texture of chicken sausage.http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0044/pjfns-2015-0044.xml?format=INTkinetics modellingcolourtexturesuperheated steam cooking |
| spellingShingle | Abdulhameed Asmaa A. Yang Tajul A. Abdulkarim A. A. Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking Polish Journal of Food and Nutrition Sciences kinetics modelling colour texture superheated steam cooking |
| title | Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking |
| title_full | Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking |
| title_fullStr | Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking |
| title_full_unstemmed | Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking |
| title_short | Kinetics of Texture and Colour Changes in Chicken Sausage during Superheated Steam Cooking |
| title_sort | kinetics of texture and colour changes in chicken sausage during superheated steam cooking |
| topic | kinetics modelling colour texture superheated steam cooking |
| url | http://www.degruyter.com/view/j/pjfns.2016.66.issue-3/pjfns-2015-0044/pjfns-2015-0044.xml?format=INT |
| work_keys_str_mv | AT abdulhameedasmaaa kineticsoftextureandcolourchangesinchickensausageduringsuperheatedsteamcooking AT yangtajula kineticsoftextureandcolourchangesinchickensausageduringsuperheatedsteamcooking AT abdulkarimaa kineticsoftextureandcolourchangesinchickensausageduringsuperheatedsteamcooking |