Effect of Cooking Rates in Electric or Microwave Oven on Cooking Losses and Retention of Thiamin in Broilers |
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| Authors: | KENNETH N HALL CHYI S LIN |
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| Affiliation: | Authors Hall and Lin are with the Dept. of Nutritional Sciences and School of Allied Health Professions, respectively, Univ. of Connecticut, Storrs, CT 06268. |
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| Abstract: | A study was conducted to determine the effect of two microwave oven and two electric oven cooking rates on retention of thiamin and cooking losses with broiler chickens. Thiamin was determined by a microbiological turbidimetric assay of raw and cooked meats. Broilers cooked in the microwave oven retained more thiamin than broilers cooked in the electric oven. There was no difference in thiamin retention between broilers cooked in the microwave oven at 800 and 1600 watts. Broilers cooked in the electric oven at 204°C retained more thiamin than broilers cooked at 121°C. Broilers cooked in a 1600 watt microwave oven had the greatest weight loss. No difference in weight loss occurred between broilers cooked in an 800 watt, 121°C or 204°C oven. |
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