Physical characteristics of soy sauce stewed chicken parts as affected by frozen treatment, gravy ingredients, and gravy p

Experiments were conducted to evaluate cooking yield, color, and texture of stewed chicken parts. Fresh broiler carcasses were obtained and split into halves. One half of the split carcasses were chilled at 4°C, and the other halves were frozen at -23°C. After 4 and 8 days of storage, the frozen parts were thawed for 24 hr in a refrigerator and stewed along with the refrigerated parts in gravy ingredients. Cooking yields, Hunter "L" and Hunter "b" (yellowness) decreased and WB shear values increased when the parts had been frozen. However, "a" values were increased. Extending frozen storage time did not affect (P < 0.05) physical characteristics of the parts. The stewed parts had higher (P < 0.05) Hunter "L" values. Cooking yield was significantly improved by adding STPP. Hunter "a" values was significantly increased by adding sugar and STPP. Hunter "b" values were increased (P < 0.05) where salt, vinegar, STPP, and Na3PO4 were added. Salt, STPP, and vinegar significantly reduced WB shear values for breast parts, but not for the thigh parts. There was only salt that had the effect (P < 0.05) on sarcomere length of the stewed parts. Both phosphorus and increased pH in gravy increased the cooking yield. Increased citric acid levels increased in Hunter "L", "a", and "b" values. Increased STPP resulted in increased Hunter "L" and "b" values. There was no effect on Hunter "a" values that were observed. Both increased citric acid and STPP can improve the texture of stewed chicken breast parts.;This study suggests that physical characteristics of frozen poultry parts can be affected by changes in gravy pH when using citric acid and STPP as gravy ingredients.