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Cooking effects on fat and fatty acids composition of chicken muscles |
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| Authors: | Mohamed H. A. Shams El-Din Hayam M. Ibrahim |
| Abstract: | Total lipids content of chicken breast and thigh muscles were investigated. Effects of boiling and roasting cooking treatments on these muscles were also studied to evaluate the probable changes in their fat contents, values of acid, peroxide and thiobarbituric acid (as measures for lipolysis and oxidative deterioration of fat) as well as to estimate their fatty acids (saturated and unsaturated) composition. The obtained results were tabulated and discussed. |
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