Chicken breast

Effect of Cooking Conditions on Cooking Yield, Juiciness, Instrumental and Sensory Texture Properties of Chicken Breast Meat

Samson Ugochukwu. Alugwu, Thomas M. Okonkwo & Michael O Ngadi · Asian Food Science Journal · 2024

The aim of the research was to investigate the effect of baking and grilling temperatures and times on quality characteristics of chicken breast meat. Eight packs of Industrial skinless chicken breast meat samples were purchased, frozen and sliced into dimensions, thawed and cook...

Open access Research Article 10.9734/afsj/2024/v23i9741

Enhancement of Chicken Breast Shelf-Life Using Gondhoraj (Citrus hystrix) Zest Edible Wrap: Physicochemical, Antioxidant, and Antibacterial Properties

Riya Dasgupta, Kakali Bandyopadhyay, Aihik Dasgupta, Arkopriya Paul & Meghanjan Saha · Asian Food Science Journal · 2024

Aims: The study aims to evaluate the physicochemical, antioxidant, and antibacterial properties of Gondhoraj (Citrus hystrix) essential oil (GPO) incorporated into a starch-based edible film (GF) for packaging chicken breast meat to enhance safety and shelf life. Study Design: Ac...

Open access Research Article 10.9734/afsj/2024/v23i7728

Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

S. U. Alugwu, T. M. Okonkwo & M. O. Ngadi · Asian Food Science Journal · 2022

This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170...

Open access Research Article 10.9734/afsj/2022/v21i1030469