Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg

Nadia A. Salama

doi:10.3989/gya.1993.v44.i1.1116

Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg

Authors

Nadia A. Salama Department of Food Science and Technology, University of Cairo, Faculty of Agriculture, Giza

DOI:

https://doi.org/10.3989/gya.1993.v44.i1.1116

Keywords:

Chicken, Cooking, Method (comparison), Nutritional evaluation, Precooking (treatment)

Abstract

Breast and leg of chicken were soaked in NaCl (4%) or STPP (3%) solutions before cooking in convention or microwave ovens. More protein, lower fat and lipid oxidation (TBA) were found in breast than in leg. Moisture percent and total lipids decreased due to cooking process. Chicken parts cooked in microwave had less moisture and TBA values, while protein, total lipids, shear force and cooking loss were more than that cooked conventionally. Microwave cooked roasts were less tender and lighter in colour, but aroma and flavour liked better by cooking in convention oven. Soaking in STPP before cooking retained more moisture protein and fat in chicken parts as compared with NaCl or untreated samples. Moreover, it decreased cooking loss, lipid oxidation, shear value and improved tenderness and flavour.

Downloads

Download data is not yet available.

Downloads

Published

1993-02-28

How to Cite

Salama NA. Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg. Grasas aceites [Internet]. 1993Feb.28 [cited 2024Apr.19];44(1):25-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1116

Download Citation

Issue

Vol. 44 No. 1 (1993)

Section

Research

License

This work is licensed under a Creative Commons Attribution 4.0 International License.

© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.

All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.

Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.