Effect of different cooking methods on the physico-chemical and sensory quality of spent broilers breast fillets

Abstract

The aim of this study was to envisage the effect of different cooking methods on the quality and sensory characteristics of breast fillets prepared from spent broilers. The breast fillets required for the experiments were obtained from experimental poultry processing plant and processed immediately after slaughter. Before cooking of fillets, they were marinated in pre-standardized marinade for 45 minutes. A total four different methods were assigned for cooking the fillets viz., (a) hot air oven cooking (broiling), (b) grilling in microwave oven, (c) microwave cooking (d) steam cooking + shallow frying. In each cooking method, the fillets were cooked at three different time-temperatures combination to optimized best cooking method. The products were evaluated for various physico-chemical and sensory quality parameters. Results indicated that increasing of cooking time decreased the product yield for each cooking method. Moisture (%) contents in fillets for cooking techniques used though numerically vary widely but differed non-significantly (P > 0.05). Sensory acceptability for most of the attributes (appearance and colour, flavor, juiciness, texture and overall acceptability) were found to be higher for the fillets cooked using hot air oven cooking for 50 min, microwave grilling for 40 min, microwave cooking for 10 min and steam plus shallow frying for 40 min. In general, amongst all four different cooking methods microwave grilling for 40 min time was selected best for preparation of breast fillets.