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. 2022 Apr 7;10(8):2727-2735.
doi: 10.1002/fsn3.2876. eCollection 2022 Aug.

Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process

Wenhong Zhao  1   2   3   4 , Qiaoyu Liu  1   2   3   4 , Hao Jiang  1   2   3   4 , Minyi Zheng  2   4 , Min Qian  1   2   3   4 , Xiaofang Zeng  1   2   3   4 , Weidong Bai  1   2   3   4
Affiliations

Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process

Wenhong Zhao et al. Food Sci Nutr. .

Abstract

Braised squabs are traditional Chinese foods. However, the processing is highly experience dependent and lacks a theoretical basis. Hence, a comparative study of the physicochemical properties in different processing stages of braised squabs was necessary. We observed the physicochemical changes in the processing stages of braised squabs (raw meat, braised meat, and fried meat). The color parameters, moisture content, and drip loss rate gradually decreased during the processing. On the contrary, crude protein content and pH value were upregulated in the processing stages of braised squabs. Furthermore, the diameter of muscle fiber significantly increased in the braised meat and further decreased in the fried meat compared with the raw muscle fiber. Similarly, hardness, springiness, and chewiness were also increased in the braised step and decreased in the fried step. Additionally, the contents of essential amino acids remain unchanged. Hence, our results provided a certain reference value on the production of braised squabs.

Keywords: braised squabs; color difference; drip loss rate; physical and chemical properties; shear force.

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Conflict of interest statement

None of the authors has any financial or other interest that could inappropriately influence or bias the content of this manuscript.

Figures

FIGURE 1
FIGURE 1
The changes in moisture (A), crude protein (B), pH (C), drip loss rate (D), and shear force (E) of braised squabs during processing. The levels of moisture (A), crude protein (B), pH (C), drip loss rate (D), and shear force (E) changes of braised squabs were measured. Furthermore, the levels of (a) transversal section of raw meat step, (b) longitudinal section of raw meat step, (c) transversal section of braised step, (d) longitudinal section of braised step, (e) transversal section of fried step, and (f) longitudinal section of fried step changes are shown and measured in the Figure 1(f). Values were shown as the mean ± SE (n = 5). Different superscripted letters indicate significant differences between the groups by Tukey–Kramer multiple comparison test (p < .05).
See this image and copyright information in PMC

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