Abstract:

By using some properties relevant to the meat quality as indexes,the effects of heating on those indexes and the corresponding variation trends were discussed. The results show that ( 1) the cooking loss of chicken breast meat significantly increases in a temperature range from 65℃ to 85℃ as well as in the initial 5~10min at 80℃; ( 2) a four-phase variation of the shear force value ( SFV) occurs with the increase of the heating temperature; ( 3) at 80℃,the SFV begins to increase after the chicken breast meat has been heated for 10min and is up to the maximum after a heating for 40min; ( 4) the variation trends of the TPA parameters of the chicken breast meat with the temperature and the duration are different from each other; ( 5) with the increase of temperature,the diameter of muscle fibres first decreases and reaches the minimum at 65 ℃,and then increases gradually; ( 6) at 75 ℃ and above,the endomysium and perimysium rupture,and the gap between the muscle fibres gradually becomes narrow,and at 95℃,the muscle fibres become compact; and ( 7) the variations of the above-mentioned properties become significant in a temperature range from 55℃to 85℃,and the synthetic variations of the muscle fibres and connective tissue at different temperatures greatly affect the cooking loss,the SFV and TPA parameters of the heated chicken breast meat.

Key words: heating, chicken breast meat, shear force value, texture, microstructure