Skip to main content
SpringerLink
Log in

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/+4 °C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of pre-cooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-to-eat chicken patties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Aaslyng MD, Oksama M, Olsen EV et al (2007) The impact of sensory quality of pork on consumer preference. Meat Sci 76(1):61–73. doi:10.1016/j.meatsci.2006.10.014

    Article  Google Scholar 

  • Adedeji AA, Ngadi MO, Raghavan GSV (2009) Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. J Food Eng 91(1):146–153. doi:10.1016/j.jfoodeng.2008.08.018

    Article  Google Scholar 

  • Analytics L (2014) An in-depth look at meat through the shoppers’ eyes. In: The power of meat. American Meat Institute and Food Marketing Institute, p 61. Retrieved from http://hwcdn.libsyn.com/p/e/a/2/ea2510a3706b81d6/140611_tmn_pom_2014_study.pdf?c_id=7292399

  • AOAC (2000) Official methods of analysis. In: Gaithersburgh M (ed) 17th edn. Association of Official Analytical Chemists

  • Bailey ME, Um KW (1992) Maillard reaction products and lipid oxidation. In: ACS Symposium Series, p 122–139

  • Berry BW (1998) Cooked color in high ph beef patties as related to fat content and cooking from the frozen or thawed state. J Food Sci 63(5):1–4. doi:10.1111/j.1365-2621.1998.tb17903.x

    Article  Google Scholar 

  • Brøndum J, Byrne DV, Bak LS, Bertelsen G, Engelsen SB (2000) Warmed-over flavour in porcine meat—a combined spectroscopic, sensory and chemometric study. Meat Sci 54:83–95

    Article  Google Scholar 

  • Byrne DV, Bredie WLP, Martens M (1999) Development of a sensory vocabulary for warmed-over flavor: part 11. In chicken meat. J Sens Stud 14:67–78

    Article  Google Scholar 

  • Byrne D, Bredie WL, Bak L, Bertelsen G, Martens H, Martens M (2001a) Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress. Meat Sci 59:229–249. doi:10.1016/S0309-1740(01)00072-9

    Article  CAS  Google Scholar 

  • Byrne DV, O’Sullivan MG, Dijksterhuis GB, Bredie WLP, Martens M (2001b) Sensory panel consistency during development of a vocabulary for warmed-over flavour. Food Qual Prefer 12:171–187

    Article  Google Scholar 

  • Byrne DV, Bredie WLP, Mottram DS, Martens M (2002) Sensory and chemical investigations on the effect of oven cooking on warmed-over flavour development in chicken meat. Meat Sci 61:127–139. doi:10.1016/S0309-1740(01)00171-1

    Article  CAS  Google Scholar 

  • Campo MM, Nute GR, Hughes SI, Enser M, Wood JD, Richardson RI (2006) Flavour perception of oxidation in beef. Meat Sci 72:303–311. doi:10.1016/j.meatsci.2005.07.015

    Article  CAS  Google Scholar 

  • Cert A, Moreda W, Pérez-Camino MC (2000) Chromatographic analysis of minor constituents in vegetable oils. J Chromatogr 881:131–148

    Article  CAS  Google Scholar 

  • Conchillo A, Ansorena D, Astiasarán I (2005) Intensity of lipid oxidation and formation of cholesterol oxidation products during frozen storage of raw and cooked chicken. J Sci Food Agric 85(1):141–146. doi:10.1002/jsfa.1969

    Article  CAS  Google Scholar 

  • Domínguez R, Gómez M, Fonseca S, Lorenzo JM (2014) Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat. Meat Sci 97(2):223–230. doi:10.1016/j.meatsci.2014.01.023

    Article  Google Scholar 

  • Estévez M, Cava R (2004) Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté. Meat Sci 68:551–558. doi:10.1016/j.meatsci.2004.05.007

    Article  Google Scholar 

  • Estévez M, Morcuende D, Ventanas S, Cava R (2003) Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS. J Agric Food Chem 51(11):3429–3435. doi:10.1021/jf026218h

    Article  Google Scholar 

  • Estévez M, Ventanas S, Heinonen M (2011) Formation of Strecker aldehydes between protein carbonyls-α-aminoadipic and γ-glutamic semialdehydes—and leucine and isoleucine. Food Chem 128(4):1051–1057. doi:10.1016/j.foodchem.2011.04.012

    Article  Google Scholar 

  • Folch J, Lees M, Stanley GHS (1957) A simple method for the isolation and purification of total lipides from animal tissues. J Biol Chem 226:497–509

    CAS  Google Scholar 

  • Ganhão R, Morcuende D, Estévez M (2010) Protein oxidation in emulsified cooked burger patties with added fruit extracts: influence on colour and texture deterioration during chill storage. Meat Sci 85(3):402–409. doi:10.1016/j.meatsci.2010.02.008

    Article  Google Scholar 

  • Ganhão R, Estévez M, Morcuende D (2011) Suitability of the TBA method for assessing lipid oxidation in meat system with added phenolic-rich material. Food Chem 126:772–778

    Article  Google Scholar 

  • Greene BE, Cumuze TH (1982) Relationship between TBA numbers and inexperienced panelists’ assessments of oxidized flavor in cooked beef. J Food Sci 47:52–54

    Article  Google Scholar 

  • Juárez M, Failla S, Ficco A, Peña F, Avilés C, Polvillo O (2010) Buffalo meat composition as affected by different cooking methods. Food Bioprod Process 88(2–3):145–148. doi:10.1016/j.fbp.2009.05.001

    Article  Google Scholar 

  • Kanzler S, Wagner K-H (2009) Recommendations for improvement of nutritional quality of ready-to-eat meals in Europe. Ernährung/Nutrition 33:13–15

    Google Scholar 

  • Konopka UC, Guth H, Grosch W (1995) Potent odorants formed by lipid peroxidation as indicators of the warmed-over flavour (WOF) of cooked meat. Z Lebensm Unters Forsch 201:339–343

    Article  CAS  Google Scholar 

  • Kristensen L, Purslow PP (2001) The effect of ageing on the water-holding capacity of pork: role of cytoskeletal proteins. Meat Sci 58:17–23

    Article  CAS  Google Scholar 

  • Madruga MS, Elmore J, Dodson AT, Mottram DS (2009) Volatile flavour profile of goat meat extracted by three widely used techniques. Food Chem 115(3):1081–1087. doi:10.1016/j.foodchem.2008.12.065

    Article  CAS  Google Scholar 

  • Martins SIFS, Van Boekel MJS (2003) Melanoidins extinction coefficient in the glucose/glycine Maillard reaction. Food Chem 83(1):135–142. doi:10.1016/S0308-8146(03)00219-X

    Article  CAS  Google Scholar 

  • Martins SIFS, Jongen WMF, Van Boekel MJS (2000) A review of Maillard reaction in food and implications to kinetic modelling. Trends Food Sci Technol 11(9–10):364–373. doi:10.1016/S0924-2244(01)00022-X

    Article  CAS  Google Scholar 

  • Matsuda H, Llave Y, Fukuoka M, Sakai N (2013) Color changes in fish during grilling—influences of heat transfer and heating medium on browning color. J Food Eng 116:130–137

    Article  Google Scholar 

  • Mohammad Nisar PU, Chatli MK, Sharma DK, Sahoo J (2010) Effect of cooking methods and fat levels on the physico-chemical, processing, sensory and microbial quality of buffalo meat patties. Asian-Australas J Anim Sci 23(10):1380–1385. doi:10.5713/ajas.2010.90305

    Article  CAS  Google Scholar 

  • Mora B, Curti E, Vittadini E, Barbanti D (2011) Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties. Meat Sci 88(3):489–497. doi:10.1016/j.meatsci.2011.01.033

    Article  CAS  Google Scholar 

  • Olsen SO, Prebensen N, Larsen TA (2009) Including ambivalence as a basis for benefit segmentation: a study of convenience food in Norway. Eur J Market 43(5/6):762–783. doi:10.1108/03090560910947034

    Article  Google Scholar 

  • Pegg RB, Shahidi F (2012) Off flavors and rancidity in foods. In: Nollet LML (ed) Handbook of meat, poultry and seafood quality. Blackwell, Ames, pp 217–228

    Google Scholar 

  • Ramírez MR, Morcuende D, Estevéz M, López RC (2005) Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage. Food Chem 92(1):159–167. doi:10.1016/j.foodchem.2004.07.011

    Article  Google Scholar 

  • Roldán M, Antequera T, Armenteros M, Ruiz J (2014a) Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins. Food Chem 149:129–136. doi:10.1016/j.foodchem.2013.10.079

    Article  Google Scholar 

  • Roldán M, Antequera T, Pérez-Palacios T, Ruiz J (2014b) Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins. Meat Sci 97(1):69–75. doi:10.1016/j.meatsci.2014.01.012

    Article  Google Scholar 

  • Roldán M, Loebner J, Degen J, Henle T, Antequera T, Ruiz-Carrascal J (2015) Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors. Food Chem 168:487–495. doi:10.1016/j.foodchem.2014.07.100

    Article  Google Scholar 

  • Satyanarayan VT, Honikel K (1992) Effect of different cooking methods on warmed-over flavour development in pork. Z Lebensm Unters Forsch 194:422–425

    Article  Google Scholar 

  • Serpen A, Gökmen V, Fogliano V (2012) Total antioxidant capacities of raw and cooked meats. Meat Sci 90(1):60–65. doi:10.1016/j.meatsci.2011.05.027

    Article  CAS  Google Scholar 

  • Soladoye OP, Juárez ML, Aalhus JL, Shand P, Estévez M (2015) Protein oxidation in processed meat: mechanisms and potential implications on human health. Compr Rev Food Sci Food Saf 14:106–122. doi:10.1111/1541-4337.12127

    Article  CAS  Google Scholar 

  • Sullivan MGO, Byrne DV, Jensen MT, Andersen HJ, Vestergaard J (2003) A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose. Meat Sci 65:1125–1138. doi:10.1016/S0309-1740(02)00342-X

    Article  Google Scholar 

  • Weber J, Bochi VC, Ribeiro CP, Victório ADM, Emanuelli T (2008) Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets. Food Chem 106(1):140–146. doi:10.1016/j.foodchem.2007.05.052

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors are thankful to the CNPq and CAPES for the support through the projects 474300/2011-0 and 401167/2014-3. The authors also thank the project IB13132 funded by “Gobierno de Extremadura—Consejería de Economía, Competitividad e Innovación” cofinanced by “Fondo Europeo de Desarrollo Regional (FEDER)”.

Author information

Authors and Affiliations

  1. Department of Food Engineering, Federal University of Paraiba, João Pessoa, Paraíba, Brazil

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

  2. IPROCAR Research Institute, TECAL Research Group, Universidad Extremadura, Cáceres, Spain

    David Morcuende, Sonia Ventanas & Mario Estévez

  3. Food Science, Faculty of Veterinary, Autonomous University of Nayarit, Tepic, Mexico

    Silvia H. Hernández-López

Authors
  1. Valquíria C. S. Ferreira
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. David Morcuende
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Marta S. Madruga
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Silvia H. Hernández-López
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Fábio A. P. Silva
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Sonia Ventanas
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Mario Estévez
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mario Estévez.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ferreira, V.C.S., Morcuende, D., Madruga, M.S. et al. Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating. J Food Sci Technol 53, 2760–2769 (2016). https://doi.org/10.1007/s13197-016-2248-2

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-016-2248-2

Keywords

Search

Navigation