Effect of Roasting, Steaming and Internal Temperatures on Proximate Composition, Vitamins and Sensor

The main aim of the study search out evaluate the impact of various cooking forms and internal cooking hotnesses (60 and 700C) on the quality traits of spent domesticated bird muscle. Five gone hens were slaughtered, bled fully and scalded at 85℃ for 30 brief time period and defeathered, eviscerated and feelings muscles divided and frozen to callous for easy slicing into dimensions. These slices were detached into three portions, one for inexperienced, second portion was treated by hot (RO) and last portion was treated by boiling (ST). Each slice for cooking was detached into two cooking internal hotnesses of 600C and 700C. Fifty gram weighed, introduced and cooked otherwise at 600C and 700C for 0 and 10 min following in position or time thawing. Proximate composition, vitamin content and audiovisual properties of the baked samples were studied. The results displayed that samples cooked by ST had considerably (p < 0.05) higher mean liquid content of 70.44%, protein content of 18.11%, and fat content of 10.13%. Whereas samples cooked by RO method had bigger mean ash content of 1.67%. However, the dissimilarities in ash content of these boiling methods were statistically not meaningful (p > 0.05). Increasing cooking hotness decreased moisture and protein, but raised fat and ash constituents of cooked hen spent domesticated bird. The RO cooked samples had significantly (p < 0.05) taller vitamins B1, B2 and B9 contents of 117.72 mg/100 g, 8.51 mg / 100 g and 47.03 mg/100 g, individually. The RO cooked samples at 700C had greater textural scores and rated by panelist as extremely crispy. Increasing begun internal temperatures raised sensory textural scores of broiled spent domesticated bird meat. The flavour of RO browned samples was higher than ST coddled samples and rated by panelist as moderately advantageous.

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