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This study investigated the effect of different methods of cooking on quality characteristics of chicken breast fillet. This assay applied 120 °C autoclaving for 5 and 10 minutes, 180 °C deep frying for 5 and 8 minutes and 600 watt microwaving for 3, 6 and 9 minutes  and compared cooking loss, hardness, normal shear, toughness, L*a*b* color parameters and sensory attributes of cooked chicken fillet. The cutting tests demonstrated that 5 minute deep fried treatment and control experienced the lowest hardness respectively, while the 9 minute microwaved treatment showed the highest hardness and toughness (P<0.05). The 8 minute deep fried (without any flour cover) treatment showed the highest brightness (L*) and lowest redness (a*) values. It must be mentioned that deep fried treatments gained the highest sensory preferences with lowest cooking loss percentage. The study revealed that deep frying is the best cooking method of chicken breast fillet in order to achieve better color, cooking loss, texture and sensory attributes.

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The aims of this study was improve the rheological charactristics of gelatin obtained from the skin of the Big head by rheological test. In this study gelatin  was extracted from big head (Hypophtalmichthys nobilis) fish skin and the effect of microbial transglutaminase (MTGase) on gelatin in different concentrations (1, 3 and 6 u/g gelatin) and reaction times (15, 30 and 60 minutes) was examined. The result showed that addition of MTGase in minimum concentration and reaction time ( 1u/g gelatin in 15 minute reaction time) increase the gel strength from 228±1g to 250g significantly  (p≤0.01) whitout the changing the color of result gelatin. Furthermore, increasing concentrations of MTGase redused the gel strength of gelatin. Also the addition  of MTGase increased the viscosity in all shear rates and improved melting and gelling point. The increase in storage modulus (G') values with the addition of MTGase indicated the formation of firmer gels and also changes in G' and G" values during the heating and cooling sweep test showed increase in melting point and gelling point. It is conclude that the application of 1-6 U/g of MTase can improve the quality of driven gelatin from big head fish.