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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

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Abstract

Broiler breast (pectoralis major) meat was submitted to salting with NaCl + NaNO3 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.

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Acknowledgments

The authors are thankful to the CNPq and CAPES for the support through the Projects 474300/2011-0 and 401167/2014-3.

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Authors and Affiliations

  1. Department of Food Engineering, Federal University of Paraiba, João Pessoa, PB, CEP 58051-900, Brazil

    Fábio A. P. Silva, Valquíria C. S. Ferreira & Marta S. Madruga

  2. IPROCAR Research Institute, University of Extremadura, CP 10003, Cáceres, Spain

    Mario Estévez

Authors
  1. Fábio A. P. Silva
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  2. Valquíria C. S. Ferreira
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  3. Marta S. Madruga
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  4. Mario Estévez
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Correspondence to Mario Estévez.

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Silva, F.A.P., Ferreira, V.C.S., Madruga, M.S. et al. 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. J Food Sci Technol 53, 3137–3146 (2016). https://doi.org/10.1007/s13197-016-2287-8

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  • DOI: https://doi.org/10.1007/s13197-016-2287-8

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