Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

• Published in: Journal of food science and technology 2016-08, Vol.53 (8), p.3137-3146
• Main Authors: Silva, Fábio A. P., Ferreira, Valquíria C. S., Madruga, Marta S., Estévez, Mario
• Format: Article
• Language: English
• Subjects: Amino acids; Analysis; Beef; Chemicals; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chickens; color; Cooking; crosslinking; disulfide bonds; drying; fatty acid composition; Fatty acids; fluorescence; Food; Food preservation; Food Science; frying; grilling; hardness; meat; meat jerky; Meat processing; Nutrition; Original; Original Article; Oxidation; Poultry; Proteins; ready-to-eat foods; roasting; salting; schiff bases; Sodium chloride; sodium nitrate; sous vide; Studies; temperature; thiols; tryptophan; Water
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-016-2287-8

Broiler breast ( pectoralis major ) meat was submitted to salting with NaCl + NaNO 3 followed by a drying process to produce jerky-type chicken. The final product (raw broiler charqui) was desalted and then cooked using grilled, roasted, fried and sous-vide techniques. Sous-vide cooked samples showed lowest results of moisture loss compared to roasted and fried ones. Fatty acid profile suffered minor changes after cooking of broiler charqui. Regarding to protein oxidation, tryptophan fluorescence, protein carbonylation and disulphide bonds formation of chicken charqui were affected by cooking temperature while free thiol groups, Schiff base formation and hardness were mostly impacted by the length of cooking. Instrumental color of broiler charqui was affected by the type of cooking, being closely related with Maillard products formation. In conclusion, sous-vide technique seems to be the most advantageous cooking method to obtain high-quality ready-to-eat chicken charqui.