meatTheory and practice of meat processingТеория и практика переработки мяса2414-438X2414-441XФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН10.21323/2414-438X-2016-1-4-11-18meat-34Research ArticleСтатьиEFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEATВЛИЯНИЕ СПОСОБОВ ПРИГОТОВЛЕНИЯ НА АМИНОКИСЛОТНЫЙ СОСТАВ МЯСА ПТИЦЫШехабТанааShehabThanaa

Танаа Шехаб — доцент, департамент науки о пище, Агрономический факультет, Университет Аль-Фуарт Сирия, Дейр-Аль-Зор, ул. Халид Бин Аль Валид

 

Thanaa Shehab — associate prof., Foods Science Department, Faculty of Agriculture, Al-Fuart University Syria, Deir Ezzor, Khalid Bin Al Waleed str.

Thanayasser@Hotmail.comУниверситет Аль-Фуарт СирияСирияAl-Fuart UniversitySyrian Arab Republic201621122016141118Copyright © Shehab T., 20162016Шехаб Т.Shehab T.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.meatjournal.ru/jour/article/view/34

Chicken meat is an important item in the Syrian diet. The increasing production of chickens and their potential in restaurants and food service operation implies the need for more detailed information regarding their quality and nutrient retention. Cooking methods have different effects on the values of nutrients of chicken. Therefore, this study was carried out to evaluate the effect of microwave cooking in amino acids composition of chicken meat (breast &thigh) as compared with some conventional methods, i.e. boiling, pressure and roasting

Мясо птицы является важной составляющей сирийской диеты. Увеличение производства мяса птицы, его широкое использование в заведениях общественного питания диктует необходимость наличия подробной информации о качестве и  содержании питательных веществ в  нем. Установлено, что кулинарные методы обработки по-разному воздействуют на наличие питательных веществ в  мясе птицы. Таким образом, данное исследование проводилось с  целью оценить воздействие приготовления в микроволновой печи на состав аминокислот мяса (филе и бедро) цыплят-бройлеров по сравнению с традиционными методами кулинарной обработки: отвариванием, приготовлением под давлением и поджариванием.

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The authors declare that there are no conflicts of interest present.