CHARACTERISTICS OF CHICKEN MEAT AS AFFECTED BY DIFFERENT COOKING METHODS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 8, Volume 31, Issue 12, December 2006, Page 7937-7952 PDF (4.65 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2006.236907 | ||||
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| Authors | ||||
| Nagla A. Shedeed,1; S. A.S. Hallabo2; F. A, EI-Wakeil2; M. H. A. Shames EI-Din1 | ||||
| 1Food Technology Dept. National Research Centre, Giza, Egypt. | ||||
| 2Food Scince and Technology Dept, Fac.of Agric, Cairo, Egypt. | ||||
| Abstract | ||||
| The two investigated chicken meat parts, (i.e. breast and thigh) cooked by pressure and boiling, retained more moisture and total lipids than the cooked samples by roasting and microwave. On the other hand, chicken breast and thigh meats, cooked by pressure retained the highest percentages of total protein, total soluble protein (T.S.P)., soluble protein nitrogen (S.P.N)., soluble actomyosine nitrogen (SAN). and non protein nitrogen (N.P.N.) followed in a decreasing order by the microwave, roasting and boiling methods. Noticeable increase in the acid, peroxide and TBA values were found, especially in the case of either roasted chicken breast or thigh meat samples. Moreover, after any cooking method, breast meat samples showed lower acid, peroxide and TBA values than thigh meat samples. The highest increase in total saturated fatty acids were found in both roasted chicken breast and thigh meat samples, while the lowest increase in such percentages were observed in the same samples after pressure cooking as compared to the uncooked samples. The trend of total unsaturated fatty acids was found to be the reverse, compared to the saturated fatty acids. The chicken thigh meat samples had relatively higher unsaturated I saturated fatty acids ratios than chicken breast meat samples after any cooking method. Chicken breast and thigh meat samples cooked by pressure retained the highest amounts of total essential, non-essential and total amino acids, followed in a decreasing order by boiling, microwave and roasting methods, but no significant differences among these cooking methods for amino acid contents were . found. | ||||
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