Protein Denaturation and Texture Analysis for Chicken

Introduction

The deliciousness of food is greatly influenced by taste due to chemical interactions with the tongue for the basic tastes of sweetness, saltiness, acidity, bitterness, and umami (also referred to as savoriness), in addition to the physical sensations of hardness and softness and juiciness sensed by the teeth. In particular, texture, which includes the sensations of juiciness and softness, is an important factor related to the deliciousness of fried foods, such as fried chicken. Here we conducted an overall evaluation of texture in fried chicken heated over different time periods. DSC was to measure protein denaturation, and a precision universal testing machine was used to measure the hardness and elasticity.

June 28, 2010 GMT