Investigation of Some Chemical and Textural Properties of Chicken Breast Meats Sold by Different Companies

Abstract

In this study, it was aimed to make some chemical analyzes and to compare cooking loss, color and texture properties of breast meats from three different companies (A, B, C) which were obtained from sales depot with similar weight, packaging and expiry dates. For this purpose, 10 each breast meat samples from each company were used as material. As a result, protein values in companies A, B and C were found to be 22.60, 22.59 and 22.82%, respectively (P > 0.05). Fat values were measured as 2.18, 2.77 and 2.42% (p > 0.05). It was determined that the cooking loss value was the highest in enterprise A (28.90%). It was measured that the L* (lightness) value was between 59.47 and 59.70, and the a* (redness) value was between 2.84 and 3.60, and these values did not make significant difference between enterprises (p > 0.05). The b* (yellowness) value was found as 10.19, 12.89, 14.95 in A, B and C enterprise respectively, and it was observed that the difference between these measurements was statistically significant (P < 0.05). When the texture analysis results were examined, it was determined that there was no significant difference between the enterprises in terms of hardness, springiness, adhesiveness and gumminess. It was determined that the chewiness results made significant difference in the enterprises (P < 0.05).