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Le profil lipidique des portions de poulet tranché en fonction des additifs et des méthodes de cuisson.

Lipid profile of chicken meat patties as affected by additives and cooking methods.

Auteurs : SHARMA D. P., ALKA SHARMA, GUPTA S. K.

Type d'article : Article

Résumé

The effect of microwave cooking, additives (sodium chloride, 2%; tetrasodium pyrophosphate, 0,25%; sodium nitrite, 125 ppm; ascorbic acid, 1000 ppm) and spice mix (2%) on phospholipids and the fatty acid profile of chicken thigh and breast meat patties was studied. Changes in free fatty acids (FFA) were also studied during storage at 4 plus or minus 1°C for 15 days. The phospholipid level increased on cooking. Chicken meat fat mainly comprised of oleic, linoleic and palmitic acid and a higher degree of unsaturation was noticed in thigh meat. Heat treatment resulted in enhanced unsaturation both in chicken thigh and breast meat patties. Thermal hydrolysis of fat on cooking released FFA and their level increased. Microwave cooked patties showed more FFA than conventional oven cooked patties. An increase in FFA on storage was noticed in all samples. It is concluded that microwave cooking results in higher PL and FFA than conventional oven cooking indicating more severe changes in fat.

Détails

  • Titre original : Lipid profile of chicken meat patties as affected by additives and cooking methods.
  • Identifiant de la fiche : 2006-1334
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 42 - n. 4
  • Date d'édition : 07/2005

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