publication . Article . 2016

EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT

Thanaa Shehab;
Open Access English
  • Published: 01 Dec 2016 Journal: Teoriâ i Praktika Pererabotki Mâsa (issn: 2414-438X, eissn: 2414-441X, Copyright policy)
  • Publisher: The V.M. Gorbatov All-Russian Meat Research  Institute
Abstract
Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some conventional methods, i.e. boiling, pressure and roasting
Subjects
Medical Subject Headings: food and beveragesanimal structuresembryonic structures
free text keywords: cooking methods, microwave, chicken, amino acids, Food processing and manufacture, TP368-456
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