Characterization of pecan shells and their effect on the physical properties and acceptability of smoked chicken breast.
freezing
physical properties
rheology
water activity
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Oct 2020
Oct 2020
Historique:
received:
28
01
2020
revised:
24
06
2020
accepted:
06
07
2020
pubmed:
29
8
2020
medline:
6
1
2021
entrez:
29
8
2020
Statut:
ppublish
Résumé
Pecan shells were used as a source of smoke for cooked chicken breast and compared with samples smoked with hickory, mesquite, and apple tree wood. The wood moisture content ranged from 7.94% to 11.43%, whereas ash ranged from 0.97% to 3.11%. The particle size varied among the smoke sources, with chopped pecan shells having more pieces in the "coarse" category. Several properties related to quality of the cooked meat were measured including moisture content, water activity, color, cook loss, expressible moisture, and maximum shear force. Moisture content ranged from 70.13% to 71.72%, whereas pH ranged from 6.39 to 6.43. Chicken breasts smoked with pecan shells were darker (L
Identifiants
pubmed: 32856294
doi: 10.1111/1750-3841.15396
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
3020-3025Informations de copyright
© 2020 Institute of Food Technologists®.
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