Effect of Roasting, Steaming and Internal Temperatures on Proximate Composition, Vitamins and Sensory Properties of Spent Hen Muscle

Abstract

The main aim of the study was to evaluate the impact of different cooking methods and internal cooking temperatures (60 and 700C) on the quality characteristics of spent hen muscle. Five spent hens were slaughtered, bled thoroughly and scalded at 85℃ for 30 sec and defeathered, eviscerated and breast muscles separated and frozen to harden for easy slicing into dimensions. These slices were divided into three portions, one for raw, second portion was treated by roasting (RO) and last portion was treated by steaming (ST). Each slice for cooking was divided into two cooking internal temperatures of 600C and 700C. Fifty gram weighed, inserted and cooked differently at 600C and 700C for 0 and 10 min after thawing. Proximate composition, vitamin content and sensory properties of the cooked samples were studied. The results showed that samples cooked by ST had significantly (p < 0.05) higher mean moisture content of 70.44%, protein content of 18.11%, and fat content of 10.13%. Whereas samples cooked by RO method had higher mean ash content of 1.67%. However, the differences in ash content of these cooking methods were statistically not significant (p > 0.05). Increasing cooking temperature decreased moisture and protein, but increased fat and ash contents of cooked chicken spent hen. The RO cooked samples had significantly (p < 0.05) higher vitamins B1, B2 and B9 contents of 117.72 mg/100 g, 8.51 mg /  100 g and 47.03 mg/100 g, respectively. The RO cooked samples at 700C had higher textural scores and rated by panelist as very much crispy. Increasing cooking internal temperatures increased sensory textural scores of cooked spent hen meat. The flavour of RO cooked samples was higher than ST cooked samples and rated by panelist as moderately desirable.