Comparative study of different cooking methods on nutritional attributes and fatty acid profile of chicken meat.

Abdullah Ijaz  Hussain; Shahzad Ali Shahid  Chatha; Tabassum  Iqbal; Ameer Fawad  Zahoor; Muhammad Umair  Arshad; Sheryar  Afzal

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Comparative study of different cooking methods on nutritional attributes and fatty acid profile of chicken meat.

Author(s)

Abdullah Ijaz Hussain Institute of Chemistry, Government College University, Faisalabad, Pakistan

Shahzad Ali Shahid Chatha Institute of Chemistry, Government College University, Faisalabad, Pakistan

Tabassum Iqbal Institute of Chemistry, Government College University, Faisalabad, Pakistan

Ameer Fawad Zahoor Institute of Chemistry, Government College University, Faisalabad, Pakistan

Muhammad Umair Arshad Department of Food Science, Government College University, Faisalabad, Pakistan

Sheryar Afzal School of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, Malaysia

Abstract

The effects of different cooking methods (boiling, grilling, frying and microwave roasting) on the nutritional quality of chicken meat were assessed by measuring quality parameters i.e. moisture, ash, protein, fat and fiber contents. The fatty acid composition of chicken fat was analyzed by GC-FID. The chicken fat was found to contain high levels of oleic acid (38.0-47.3%) followed by linolenic acid (13.3-28.0%) and palmitic acid (2.0-13.6%). Different cooking methods exhibited significant effect (p ≤ 0.05) on the fatty acid composition and other nutritional parameters of meat samples. Generally, fried meat had lower saturated fatty acid contents. It can be concluded from this study that boiling and frying are healthy cooking practices while grilling and microwave roasting show some negative effects.

Publication Details

Page(s) 679-685

DOI DOI not available

Published Journal: Journal of Chemical Society of Pakistan, Volume: 35, Issue: 3, Year: 2013

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