EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT | ||||
| Fayoum Journal of Agricultural Research and Development | ||||
| Article 12, Volume 24, Issue 2, July 2010, Page 159-174 PDF (532.98 K) | ||||
| Document Type: Research articles. | ||||
| DOI: 10.21608/fjard.2010.195688 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Naglaa A. Shedeed1; M.H.A Shams El-Din1; F.A. El-Wakeil2; S.A.S. Hallabo2 | ||||
| 1Food Technology Dept. National Research Centre, Giza, Egypt. | ||||
| 2Food Technology Dept, Fac. of Agric, Cairo, Egypt. | ||||
| Abstract | ||||
| This work is carried out to evaluate the effect of frozen storage and cooking methods on the quality of chicken meat. The highest moisture losses were observed in chicken breast and thigh meat samples cooked by the microwave method. Also, all the investigated cooking methods of the same samples reduced their total protein, nitrogenous compounds and total lipids, especially after boiling. The loss by cooking methods increased as the time of frozen storage increased. The extracted fat of frozen stored chicken thigh meat samples exhibited higher acid, peroxide and TBA values than those of breast fat samples after all cooking methods. The highest losses of essential, nonessential, total amino acids and unsaturated fatty acids were found in frozen stored chicken breast and thigh meat samples cooked by roasting. Moreover, the lowest losses of the same amino and fatty acids were noticed in the same samples cooked by pressure cooking. The results indicated that either fresh or frozen stored chicken breast and tight meat samples cooked by boiling and pressure cooking methods were significantly with better for tenderness and juiciness than samples cooked by other cooking samples. | ||||
| Keywords | ||||
| Chicken meat; Chemical composition; Cooking methods; Frozen storage; amino acids; Fatty acids; Sensory evaluation | ||||
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