Mikrodalgada kızartmanın tavuk göğüs eti miyofibriler ve sarkoplazmik proteinleri üzerine etkileri

Abstract

The main objective of this study is to investigate the effects of microwave frying and different frying times on myofibrillar and sarcoplasmic proteins of chicken breast muscle. The color and texture of the fried samples were also determined. Frying was performed in microwave oven at 365W (70%) power level for 0.5 and 1.5 minutes after bringing the oil temperature to 180°C. Samples were also fried in a conventional fryer at 180°C for 2.0 and 5.0 minutes for comparison. The moisture content was dropped to 59.3% and 32.7% for 0.5 and 1.5 min microwave fried samples, respectively. Microwave frying provided lighter colored samples with lower hardness values when compared to the conventional frying for 5.0 min. Fried chicken breast muscle proteins were examined using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). In both frying methods, the intensity of the myosin heavy chain band was observed to decrease significantly. In general, it was observed that the frying method and frying time did not cause divergent interactions on myofibrillar and sarcoplasmic proteins of chicken breast muscle. Microstructural analysis of samples was also performed.