EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT
https://doi.org/10.21323/2414-438X-2016-1-4-11-18
Abstract
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
About the Author
Thanaa Shehab
Al-Fuart University
Syrian Arab Republic
Thanaa Shehab — associate prof., Foods Science Department, Faculty of Agriculture, Al-Fuart University Syria, Deir Ezzor, Khalid Bin Al Waleed str.
Syrian Arab Republic
Thanaa Shehab — associate prof., Foods Science Department, Faculty of Agriculture, Al-Fuart University Syria, Deir Ezzor, Khalid Bin Al Waleed str.
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Review
For citations:
Shehab T. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT. Theory and practice of meat processing. 2016;1(4):11-18. https://doi.org/10.21323/2414-438X-2016-1-4-11-18
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