Changes of Protein Structure and Water Phase Distribution of Prepared Chicken Steak under Different Cooking Methods
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Abstract:
In order to investigate the effect of cooking methods on protein structure and water phase distribution of prepared chicken steak, the prepared chicken steak was taken as the research object, and three different cooking methods (pan-frying, air blast roasting and ordinary grilling) were used for cooking (raw chicken steak as the control). The secondary structures of protein were determined, the microstructure of muscle fiber was examined and water migration was analyzed. The results showed that the changes in amide I bands of protein secondary structure were 9.64 cm-1 (ordinary grilling), 11.579 cm-1 (air blast roasting) and 13.49 cm-1 (pan-frying). The protein microstructures appeared as gel-like networks, from loose to tight: ordinary grilling > air blast roasting > pan-frying. The free water peak area (P23) of each group was 0.31% (raw chicken steak), 1.85% (ordinary grilling), 2.97% (air blast roasting) and 3.56% (pan-frying), respectively. The hydraulic power was in this order: ordinary grilling > air blast roasting > pan-frying. The above results provide theoretical guidance for clarifying the influences of different cooking methods on the quality of prepared chicken steaks.
