CHANDRASEKARAN VMUTHULAKSHMI MTANUVASKALAIKANNAN AJAGADEESWARAN ASELVARAJ G2024-01-022024-01-022022https://krishikosh.egranth.ac.in/handle/1/5810205242A detailed study was conducted to evaluate the impact of different cooking methods on the quality and nutritive value of chicken meat at the Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal. The chicken breast meat was subjected to different cooking methods, temperature and duration intervals viz., simmering, boiling, microwave cooking, grilling, frying and sous vide cooking to reach the internal core temperature of 75°C except in pressure cooking, where the internal core temperature was 121°C. The cooked meat samples were subjected to physico-chemical, microbiological analysis, sensory evaluation, nutritional quality and histological changes. Impact of cooking on the formation of polycyclic aromatic hydrocarbons was also estimated. The mean pH of the sous vide cooked meat was significantly (p<0.01) lower and the water holding capacity was significantly (p<0.01) higher. The mean colour L*, a*, b*, Hue and Chroma values of the fried and grilled chicken breast meat was significantly higher compared to those of other cooking methods. There was a significant (p<0.01) difference in the water activity between cooking methods. Significantly lower shear force value and cooking loss was observed in sous vide cooking and the collagen solubility was significantly higher in the sous vide cooking. The mean myoglobin denaturation was lower in the sous vide cooking. The free amino acid content of chicken meat samples was significantly influenced (p<0.01) by the cooking methods as well as the cooking temperature and duration. The carbonyl content of the fried chicken breast meat was significantly higher and it was significantly lower in sous vide cooking. Further, a significantly higher TBARS value was noticed in simmering and lower values in the sous vide cooking.EnglishThesis