Effect of stepwise cooking on the water-retention capacity and protein denaturation degree of chicken breast

This study investigated the impact of different center temperatures (60 degrees C, 65 degrees C, 70 degrees C) combined with low temperature long time cooking (cooking at 60 degrees C for 30 min or 60 min) on the water-retention capacity of chicken breasts. The effects of different heat treatment methods on microstructure, texture parameters, water content, cooking loss, color, pH value, protein denaturation degree and secondary structure content of chicken breast were analyzed. The results revealed that both center temperature and low temperature long times cooking (LTLT cooking) time significantly influenced the water-retention capacity of chicken breasts (P < 0.05). With increasing heat exposure levels, there was a corresponding rise in pH value as well as protein solubility and hydrophobicity in meat. This led to increased alignment of myofibrils along with gradual structural disruption and connective tissue efflux resulting in significant increases in meat hardness, chewiness and cooking loss (P < 0.05). However, when the center temperature reached 70 degrees C with an LTLT cooking time of 60 min, the muscle fiber structure is almost completely destroyed, causing the connective tissue between the muscle bundles or fibers to refill, resulting in a random coil content increase of about 2%, increased the water content by around 12% and decreased hardness by about 31%. These findings demonstrate that the group subjected to a combination treatment involving a center temperature of 70 degrees C and an LTLT cooking time of 60 min was effective in enhancing the water content while reducing the hardness of meat.