Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat

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dc.contributor.authorAlugwu, S. U.en_US
dc.contributor.authorOkonkwo, T. M.en_US
dc.contributor.authorNgadi, M. O.en_US
dc.date.accessioned2023-07-14T08:08:45Z
dc.date.available2023-07-14T08:08:45Z
dc.date.issued2023-06
dc.description.abstractThe aim of this study was to evaluate the impact of cooking conditions on proximate composition and textural properties (cohesiveness and chewiness) of chicken breast meat. Eight packs of industrial skinless chicken breast meat were cooked by air frying (AF), baking (BK), deep fat frying (DF) and grilling (GR) at 170, 180 and 190oC for 0, 4, 8, 12 and 16 min. The chicken breast packs were frozen and sliced into dimensions, thawed, cooked and analysed by a two way analysis of variance. The results revealed that cooking methods significantly (p < 0.05) decreased moisture and protein contents from 75.14 to 58.25 % and 89.17 to 82.98 %, but increased fat content from 4.26 to 7.78 %, ash content from 1.95 to 2.39 %, carbohydrate content from 4.63 to 6.95 %, cohesiveness content from 0.40 to 0.52 and chewiness value from 3.63 to 6.05 kg. An increases in cooking temperatures and times decreased moisture content from 60.58 to 56.34 % and 75.14 to 47.40 % and protein content from 83.77 to 82.11 % and 89.17 to 79.45 %. Similarly, increases in cooking temperatures and times significantly (p < 0.05) increased fat content from 7.00 to 8.44 % and 4.26 to 10.12 %, ash content from 2.15 % to 2.59 % and 1.95 to 2.67 %. This study showed that increases in cooking temperatures decreased non-significantly (p > 0.05) carbohydrate content from 7.02 to 6.92 %, but increases in cooking times increased carbohydrate content from 4.63 to 7.76 %. An increases in cooking temperatures and times increased cohesiveness content from 0.50 to 0.54 and 0.40 to 0.63, chewiness value from 5.50 to 6.77 kg and 3.63 to 8.54 kg, respectively. There were no significant differences (p > 0.05) in chewiness values of samples cooked by AF and GR methods. The best cooking method/ temperature / time for low nutrient losses was BK, 170oC and 4 minen_US
dc.identifier.affiliationsDepartment of BioresourceEngineering, McGill University, Canadaen_US
dc.identifier.affiliationsDepartment of Food Science and Technology, University of Nigeria, Nsukka, Nigeria.en_US
dc.identifier.citationAlugwu S. U., Okonkwo T. M., Ngadi M. O.. Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat. European Journal of Nutrition & Food Safety. 2023 Jun; 15(6): 14-30en_US
dc.identifier.issn2347-5641
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/219673
dc.languageenen_US
dc.publisherSciencedomain Internationalen_US
dc.relation.issuenumber6en_US
dc.relation.volume15en_US
dc.source.urihttps://doi.org/10.9734/ejnfs/2023/v15i61313en_US
dc.subjectChicken breasten_US
dc.subjectcooking conditionsen_US
dc.subjectproximate compositionen_US
dc.subjectcohesivenessen_US
dc.subjectchewinessen_US
dc.titleImpact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meaten_US
dc.typeJournal Articleen_US
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