TY  - JOUR
T1  - Chemical and Physical Properties of Raw and Cooked Spent Hen, Broiler and Thai Indigenous Chicken Muscles in Mixed Herbs Acidified Soup (Tom Yum)
AU - , Khwunsiri Chuaynukool AU - , Saowakon Wattanachant AU - , Sunisa Siripongvutikorn 
JO  - Journal of Food Technology
VL  - 5
IS  - 2
SP  - 180
EP  - 186
PY  - 2007
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2007.180.186
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2007.180.186
KW  - Thai indigenous chicken
KW  -broiler
KW  -spent hen
KW  -properties of chicken muscles
KW  -heating process
KW  -mixed herbs acidified soup
AB  - Chemical and physical properties of Thai indigenous chicken, spent hen and broiler pectoralis and biceps femoris muscles were investigated before and after heating in mixed herbs acidified soup (Tom Yum). Raw muscles of Thai indigenous chicken contained higher protein and fat but lower in ash content, compared to spent hen and broiler muscles (p< 0.05). Spent hen biceps femoris muscle had significantly higher total collagen  content  but  less  soluble  collagen  among  the  breeds  (p< 0.05).  Heating  under  Tom  Yum soup (pH 2.8, 95°C) decreased the collagen content and increased soluble collagen of chicken muscles leading to decrease shear value of chicken muscles especially in spent hen muscles. L*, a*, b* values of all breeds chicken muscles were increased after cooking. The indigenous chicken and spent hen biceps femoris muscles exhibited the higher shear force value with the higher cooking loss than those of broiler muscles (p< 0.05). After thermal process in Tom Yum soup at 116 and 121°C to an F<SUB>0</SUB> value of 6.0, there were no significant differences between treatments for shear values, total collagen and sensory characteristics of spent hen muscles (p>0.05). However, process at lower temperature increased more soluble collagen (p< 0.05).
ER  -