The effect of storage and different cooking methods on the nutritional quality of chicken breast
Chickens are the most popular poultry consumed than others and its nutritional quality of chicken breast is affected by frozen storage and different cooking methods such as boiling, grilling, deep-frying and roasting. A study was conducted to determine the nutritional values in fresh and 7 days o...
| Main Author: | |
|---|---|
| Format: | Monograph |
| Language: | English |
| Published: |
Universiti Sains Malaysia
2013
|
| Subjects: | |
| Online Access: | http://eprints.usm.my/58900/1/SUZYELAWATI%20BINTI%20MOHD%20SHUKRI%20-%20e.pdf |
| _version_ | 1797014163760873472 |
|---|---|
| author | Shukri, Suzyelawati Mohd |
| author_facet | Shukri, Suzyelawati Mohd |
| author_sort | Shukri, Suzyelawati Mohd |
| collection | USM |
| description | Chickens are the most popular poultry consumed than others and its nutritional
quality of chicken breast is affected by frozen storage and different cooking methods
such as boiling, grilling, deep-frying and roasting. A study was conducted to
determine the nutritional values in fresh and 7 days of storage of chicken breast meat
as affected by different type of cooking. Proximate analysis was carried out
following the procedures of AO AC (1996). The results show that storage chicken
meat prepared by deep-frying methods had significantly (P 0.05) lowest moisture
content (58.46%) compared to other type of cooking. The fat content (12.73%) in
fresh chicken meat by deep-frying method was significantly highest (P 0.05) while
the highest protein content was found in chicken meat by boiling method (14.26%).
Fresh chicken breast meat prepared by deep-frying method had significantly (P
0.05) highest calorie content (5.68kcal/g) compared with boiling (5.46 kcal/g),
roasting (5.39 kcal/g) and grilling (5.41 kcal/g). In conclusion, chicken breast varied
in proximate and calorie content, which in turn is affected to varying degrees by
cooking methods and frozen storage. |
| first_indexed | 2024-03-06T16:12:18Z |
| format | Monograph |
| id | usm.eprints-58900 |
| institution | Universiti Sains Malaysia |
| language | English |
| last_indexed | 2024-03-06T16:12:18Z |
| publishDate | 2013 |
| publisher | Universiti Sains Malaysia |
| record_format | dspace |
| spelling | usm.eprints-589002023-08-16T08:42:07Z http://eprints.usm.my/58900/ The effect of storage and different cooking methods on the nutritional quality of chicken breast Shukri, Suzyelawati Mohd TX341-641 Nutrition. Foods and food supply Chickens are the most popular poultry consumed than others and its nutritional quality of chicken breast is affected by frozen storage and different cooking methods such as boiling, grilling, deep-frying and roasting. A study was conducted to determine the nutritional values in fresh and 7 days of storage of chicken breast meat as affected by different type of cooking. Proximate analysis was carried out following the procedures of AO AC (1996). The results show that storage chicken meat prepared by deep-frying methods had significantly (P 0.05) lowest moisture content (58.46%) compared to other type of cooking. The fat content (12.73%) in fresh chicken meat by deep-frying method was significantly highest (P 0.05) while the highest protein content was found in chicken meat by boiling method (14.26%). Fresh chicken breast meat prepared by deep-frying method had significantly (P 0.05) highest calorie content (5.68kcal/g) compared with boiling (5.46 kcal/g), roasting (5.39 kcal/g) and grilling (5.41 kcal/g). In conclusion, chicken breast varied in proximate and calorie content, which in turn is affected to varying degrees by cooking methods and frozen storage. Universiti Sains Malaysia 2013 Monograph NonPeerReviewed application/pdf en http://eprints.usm.my/58900/1/SUZYELAWATI%20BINTI%20MOHD%20SHUKRI%20-%20e.pdf Shukri, Suzyelawati Mohd (2013) The effect of storage and different cooking methods on the nutritional quality of chicken breast. Project Report. Universiti Sains Malaysia. (Submitted) |
| spellingShingle | TX341-641 Nutrition. Foods and food supply Shukri, Suzyelawati Mohd The effect of storage and different cooking methods on the nutritional quality of chicken breast |
| title | The effect of storage and different
cooking methods on the nutritional
quality of chicken breast |
| title_full | The effect of storage and different
cooking methods on the nutritional
quality of chicken breast |
| title_fullStr | The effect of storage and different
cooking methods on the nutritional
quality of chicken breast |
| title_full_unstemmed | The effect of storage and different
cooking methods on the nutritional
quality of chicken breast |
| title_short | The effect of storage and different
cooking methods on the nutritional
quality of chicken breast |
| title_sort | effect of storage and different cooking methods on the nutritional quality of chicken breast |
| topic | TX341-641 Nutrition. Foods and food supply |
| url | http://eprints.usm.my/58900/1/SUZYELAWATI%20BINTI%20MOHD%20SHUKRI%20-%20e.pdf |
| work_keys_str_mv | AT shukrisuzyelawatimohd theeffectofstorageanddifferentcookingmethodsonthenutritionalqualityofchickenbreast AT shukrisuzyelawatimohd effectofstorageanddifferentcookingmethodsonthenutritionalqualityofchickenbreast |