Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach

Felix Rabeler, Jacob Lercke Skytte, Aberham Hailu Feyissa*

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

Consumers first assess the quality of roasted chicken meat by its appearance. However, studies that evaluate the color changes during thermal processing are lacking. The aim of this work was, therefore, to develop a mathematical model that can predict the lightness (L*) changes of chicken breast meat during convective roasting.

Chicken breast meat was roasted in a convection oven and the internal as well as surface lightness was measured at different time steps. The lightness of chicken meat increases in the beginning of the process, which shows a whitening due to myoglobin denaturation. When the surface temperature is rising above 88 °C, the lightness starts to decrease again as a result of browning reactions.

We developed a non-isothermal kinetic model that describes the browning (decrease of the lightness) of the surface as function of temperature, water activity and roasting time. The kinetic models for the whitening and browning were then coupled to the validated mechanistic model for chicken meat roasting. This enables the prediction of the internal as well as surface lightness development from the spatial temperature and water activity changes. The validation of the model showed a good agreement between model predictions and experimental values for different roasting conditions.

Overall, the developed model allows the prediction of the spatial lightness distributions with roasting time and advances our understanding of the mechanisms of heat induced color changes. Thus, the model can be applied to control and optimize the roasting of chicken meat to ensure the quality and safety for the consumer.
Original languageEnglish
JournalFood Control
Volume104
Pages (from-to)42-49
ISSN0956-7135
DOIs
Publication statusPublished - 2019

Keywords

  • Heat and mass transfer
  • Maillard reaction
  • Mechanistic modelling
  • Poultry meat
  • Surface browning
  • Thermal processing
  • Quality control

Cite this

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title = "Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach",
abstract = "Consumers first assess the quality of roasted chicken meat by its appearance. However, studies that evaluate the color changes during thermal processing are lacking. The aim of this work was, therefore, to develop a mathematical model that can predict the lightness (L*) changes of chicken breast meat during convective roasting.Chicken breast meat was roasted in a convection oven and the internal as well as surface lightness was measured at different time steps. The lightness of chicken meat increases in the beginning of the process, which shows a whitening due to myoglobin denaturation. When the surface temperature is rising above 88 °C, the lightness starts to decrease again as a result of browning reactions.We developed a non-isothermal kinetic model that describes the browning (decrease of the lightness) of the surface as function of temperature, water activity and roasting time. The kinetic models for the whitening and browning were then coupled to the validated mechanistic model for chicken meat roasting. This enables the prediction of the internal as well as surface lightness development from the spatial temperature and water activity changes. The validation of the model showed a good agreement between model predictions and experimental values for different roasting conditions.Overall, the developed model allows the prediction of the spatial lightness distributions with roasting time and advances our understanding of the mechanisms of heat induced color changes. Thus, the model can be applied to control and optimize the roasting of chicken meat to ensure the quality and safety for the consumer.",
keywords = "Heat and mass transfer, Maillard reaction, Mechanistic modelling, Poultry meat, Surface browning, Thermal processing, Quality control",
author = "Felix Rabeler and Skytte, {Jacob Lercke} and Feyissa, {Aberham Hailu}",
year = "2019",
doi = "10.1016/j.foodcont.2019.04.018",
language = "English",
volume = "104",
pages = "42--49",
journal = "Food Control",
issn = "0956-7135",
publisher = "Pergamon Press",

}

Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach. / Rabeler, Felix; Skytte, Jacob Lercke; Feyissa, Aberham Hailu.

In: Food Control, Vol. 104, 2019, p. 42-49.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Prediction of thermal induced color changes of chicken breast meat during convective roasting: A combined mechanistic and kinetic modelling approach

AU - Rabeler, Felix

AU - Skytte, Jacob Lercke

AU - Feyissa, Aberham Hailu

PY - 2019

Y1 - 2019

N2 - Consumers first assess the quality of roasted chicken meat by its appearance. However, studies that evaluate the color changes during thermal processing are lacking. The aim of this work was, therefore, to develop a mathematical model that can predict the lightness (L*) changes of chicken breast meat during convective roasting.Chicken breast meat was roasted in a convection oven and the internal as well as surface lightness was measured at different time steps. The lightness of chicken meat increases in the beginning of the process, which shows a whitening due to myoglobin denaturation. When the surface temperature is rising above 88 °C, the lightness starts to decrease again as a result of browning reactions.We developed a non-isothermal kinetic model that describes the browning (decrease of the lightness) of the surface as function of temperature, water activity and roasting time. The kinetic models for the whitening and browning were then coupled to the validated mechanistic model for chicken meat roasting. This enables the prediction of the internal as well as surface lightness development from the spatial temperature and water activity changes. The validation of the model showed a good agreement between model predictions and experimental values for different roasting conditions.Overall, the developed model allows the prediction of the spatial lightness distributions with roasting time and advances our understanding of the mechanisms of heat induced color changes. Thus, the model can be applied to control and optimize the roasting of chicken meat to ensure the quality and safety for the consumer.

AB - Consumers first assess the quality of roasted chicken meat by its appearance. However, studies that evaluate the color changes during thermal processing are lacking. The aim of this work was, therefore, to develop a mathematical model that can predict the lightness (L*) changes of chicken breast meat during convective roasting.Chicken breast meat was roasted in a convection oven and the internal as well as surface lightness was measured at different time steps. The lightness of chicken meat increases in the beginning of the process, which shows a whitening due to myoglobin denaturation. When the surface temperature is rising above 88 °C, the lightness starts to decrease again as a result of browning reactions.We developed a non-isothermal kinetic model that describes the browning (decrease of the lightness) of the surface as function of temperature, water activity and roasting time. The kinetic models for the whitening and browning were then coupled to the validated mechanistic model for chicken meat roasting. This enables the prediction of the internal as well as surface lightness development from the spatial temperature and water activity changes. The validation of the model showed a good agreement between model predictions and experimental values for different roasting conditions.Overall, the developed model allows the prediction of the spatial lightness distributions with roasting time and advances our understanding of the mechanisms of heat induced color changes. Thus, the model can be applied to control and optimize the roasting of chicken meat to ensure the quality and safety for the consumer.

KW - Heat and mass transfer

KW - Maillard reaction

KW - Mechanistic modelling

KW - Poultry meat

KW - Surface browning

KW - Thermal processing

KW - Quality control

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