著者

高橋 節子 内藤 文子 佐藤 之紀 内藤 博 田中 直義 野口 駿

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.45, no.2, pp.123-130, 1994-02-15

被引用文献数

4

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The physical properties and the sensory attributes of chicken white meat cooked under vacuum conditions were compared with those of chicken cooked by steaming and boiling. The most suitable heating temperature and time duration for the vacuum cooking were also established. The chicken white meat cooked by the vacuum process at 62℃ was softer and exhibited a much smaller weight-loss than when prepared by boiling and steaming. However, if the vacuum cooking process occurs at a higher temperature, an appreciable loss of weight and size, and an increase in firmness are caused : a correlation between higher temperatures and greater losses of weight, size and softness was observed. As regards sensory evaluation, temperatures of 90℃ and 60℃ were found to be less favorable. In this case the sensory evaluation of the cooked chicken white meat was concerned with the likeability of the appearance and texture, and also with the relative strengths of these physical properties. Seasoning also had a slight effect on the experiment. In conclusion, it was found that the most favorable conditions for the vacuum cooking of chicken white meat were a temperature of 70℃ and a cooking time of 30 minutes.