Evaluation of two cooking methods and precooking treatments on characteristics of chicken breast and leg
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 m...
Main Author: | Nadia A. Salama |
---|---|
Format: | Article |
Language: | English |
Published: |
Consejo Superior de Investigaciones Científicas
1993-02-01
|
Series: | Grasas y Aceites |
Subjects: | |
Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1116 |
Similar Items
-
Effect of High Pressure and Microwave Precooking Processes on Improving the Quality of Brown Rice
by: Huanan GUAN, et al.
Published: (2022-04-01) -
Shelf life of fresh air packaged and precooked vacuum packaged quails
by: Francesca Piras, et al.
Published: (2013-11-01) -
Effect of precooking with sodium chloride and citric acid on residual amounts of lead and cadmium in rice
by: Mohammad Reza Sangi, et al.
Published: (2023-09-01) -
Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef
by: Jen-Hua Cheng, et al.
Published: (2013-02-01) -
Consumer demand heterogeneity and valuation of value-added pulse products: a case of precooked beans in Uganda
by: Paul Aseete, et al.
Published: (2018-07-01)