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Influence of superheated steam and deep frying cooking on the proximate, fatty acids, and amino acids composition of chicken sausage

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...

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Hlavní autoři: Tajul A. Y., Asmaa A. A.
Médium: Journal Contribution
Jazyk:English
Vydáno: 2018
Témata:
Chickens
Chicken meat
Sausages
Steam treatment
Heat treatment
Frying
Cooking
Microwave cooking
Proximate composition
Fatty acids
Amino acids
Moisture content
Protein content
Ash content
Fat content
Public health
Health foods
On-line přístup:http://agris.upm.edu.my:8080/dspace/handle/0/15014
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http://agris.upm.edu.my:8080/dspace/handle/0/15014

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