The effect of various cooking methods on Biophysical characteristics and sensory evaluation of chicken fillet

This study investigated the effect of different methods of cooking on quality characteristics of chicken breast fillet. This assay applied 120 °C autoclaving for 5 and 10 minutes، 180 °C deep frying for 5 and 8 minutes and 600 watt microwaving for 3، 6 and 9 minutes and compared cooking loss، hardness، normal shear، toughness، L*a*b* color parameters and sensory attributes of cooked chicken fillet. The cutting tests demonstrated that 5 minute deep fried treatment and control experienced the lowest hardness respectively، while the 9 minute microwaved treatment showed the highest hardness and toughness (P<0. 05). The 8 minute deep fried (without any flour cover) treatment showed the highest brightness (L*) and lowest redness (a*) values. It must be mentioned that deep fried treatments gained the highest sensory preferences with lowest cooking loss percentage. The study revealed that deep frying is the best cooking method of chicken breast fillet in order to achieve better color، cooking loss، texture and sensory attributes.