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Cooking effects on fat and fatty acids composition of chicken muscles

✍ Scribed by El-Din, Mohamed H. A. Shams ;Ibrahim, Hayam M.

Publisher: John Wiley and Sons
Year: 1990
Tongue: English
Weight: 332 KB
Volume: 34
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19900340302

No coin nor oath required. For personal study only.

✦ Synopsis

Abstract

Total lipids content of chicken breast and thigh muscles were investigated. Effects of boiling and roasting cooking treatments on these muscles were also studied to evaluate the probable changes in their fat contents, values of acid, peroxide and thiobarbituric acid (as measures for lipolysis and oxidative deterioration of fat) as well as to estimate their fatty acids (saturated and unsaturated) composition. The obtained results were tabulated and discussed.

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