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Cooking yields and quality character...

Chen, Yi-Chen.

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Cooking yields and quality characteristics of grilled chicken breast fillets as affected by marinades containing starches.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Cooking yields and quality characteristics of grilled chicken breast fillets as affected by marinades containing starches./
Author:	Chen, Yi-Chen.
Description:	80 p.
Notes:	Major Professor: T. C. Chen.
Contained By:	Masters Abstracts International39-02.
Subject:	Agriculture, Food Science and Technology. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1401921
ISBN:	0599983213

Cooking yields and quality characteristics of grilled chicken breast fillets as affected by marinades containing starches.
Chen, Yi-Chen.

Cooking yields and quality characteristics of grilled chicken breast fillets as affected by marinades containing starches. - 80 p.

Major Professor: T. C. Chen.

Thesis (M.S.)--Mississippi State University, 2000.

Grilled chicken breast fillets have gained popularity in recent years. Yet are there still problems in acceptability of grilled products, including the decline of juiciness and the increase of hardness, along with increased oxidative rancidity in the cooked chicken meat.

ISBN: 0599983213Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Cooking yields and quality characteristics of grilled chicken breast fillets as affected by marinades containing starches.
LDR:02242nam 2200289 a 45 001 938644
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008 110512s2000 eng d
020 $a 0599983213
035 $a (UnM)AAI1401921
035 $a AAI1401921
040 $a UnM $c UnM
100 1 $a Chen, Yi-Chen. $3 1262619
245 1 0 $a Cooking yields and quality characteristics of grilled chicken breast fillets as affected by marinades containing starches.
300 $a 80 p.
500 $a Major Professor: T. C. Chen.
500 $a Source: Masters Abstracts International, Volume: 39-02, page: 0428.
502 $a Thesis (M.S.)--Mississippi State University, 2000.
520 $a Grilled chicken breast fillets have gained popularity in recent years. Yet are there still problems in acceptability of grilled products, including the decline of juiciness and the increase of hardness, along with increased oxidative rancidity in the cooked chicken meat.
520 $a Chicken breast fillets were marinated either in water or in marinades containing 5% selected starches for 5 min before grilling at 149°C to an internal temperature of 68.3°C. The cooking yields, shear values, sarcomere lengths, and TBA values of the grilled fillets were measured and compared. Texture of the grilled chicken fillets by holding at 65.5°C was measured at 30-min intervals for 90 min. This study suggests that marinating chicken breast fillets in marinades containing 5% of the selected starches prior to grilling improved cooking yields, and the qualities of grilled chicken breast fillets. Holding grilled chicken products at 65.6°C also kept a good textural quality for at least 90 min.
520 $a This study suggests that marinating chicken breast fillets in marinades containing 5% of the selected starches prior to grilling improved cooking yields, and the qualities of grilled chicken breast fillets. Holding grilled chicken products at 65.6°C also kept a good textural quality for at least 90 min. (Abstract shortened by UMI.)
590 $a School code: 0132.
650 4 $a Agriculture, Food Science and Technology. $3 1017813
690 $a 0359
710 2 0 $a Mississippi State University. $3 1017550
773 0 $t Masters Abstracts International $g 39-02.
790 $a 0132
790 1 0 $a Chen, T. C., $e advisor
791 $a M.S.
792 $a 2000
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1401921