Shukri, Suzyelawati Mohd
(2013)
The effect of storage and different
cooking methods on the nutritional
quality of chicken breast.
Project Report.
Universiti Sains Malaysia.
(Submitted)
Abstract
Chickens are the most popular poultry consumed than others and its nutritional
quality of chicken breast is affected by frozen storage and different cooking methods
such as boiling, grilling, deep-frying and roasting. A study was conducted to
determine the nutritional values in fresh and 7 days of storage of chicken breast meat
as affected by different type of cooking. Proximate analysis was carried out
following the procedures of AO AC (1996). The results show that storage chicken
meat prepared by deep-frying methods had significantly (P 0.05) lowest moisture
content (58.46%) compared to other type of cooking. The fat content (12.73%) in
fresh chicken meat by deep-frying method was significantly highest (P 0.05) while
the highest protein content was found in chicken meat by boiling method (14.26%).
Fresh chicken breast meat prepared by deep-frying method had significantly (P
0.05) highest calorie content (5.68kcal/g) compared with boiling (5.46 kcal/g),
roasting (5.39 kcal/g) and grilling (5.41 kcal/g). In conclusion, chicken breast varied
in proximate and calorie content, which in turn is affected to varying degrees by
cooking methods and frozen storage.
Actions (login required)
 |
View Item |
