Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage
2017
Tajul A. Y. | Asmaa A. A.
This study was performed to examine the effect of deep frying and Superheated steam (SHS) oven on the proximate composition, fatty acid composition, and amino acid composition of chicken sausage. The results showed that the moisture content statistically decreased after cooking. The protein content and total ash increased after cooking. The fat content showed insignificant reduction during SHS cooking, whereas the frying process showed significantincrease in total fat content. The fatty acid composition was affected more by the frying process, which showed an increase in the proportions of SFA, PUFA, and the ratio of n-6/n-3 while theSHS cooking insignificantly affected the fatty acid composition. The amount of total amino acid showed significant increase after cooking. The present study provides possible application of SHS oven as a healthy technique for cooking food compared with the deep frying process.
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