Document Detail


The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value.
MedLine Citation:
PMID:  18460141     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The goal of this study was to develop a novel cooking method for fried meat products, to improve their nutritional value, and to provide superior taste and texture. We used the fat derived from each individual meat source during radiant heat roasting (alternate roasting with its own fat: AROF) without deep-fat frying (DFF), first without any air flow and subsequently with an exposure to air flow. We then compared these roasted chicken samples to breaded fried chicken samples that were deep-fat fried in 3 types of fat: soybean oil (SB), partially hydrogenated soybean oil (PSB), and lard. The final fat contents of both the skin and lean parts of the AROF samples of chicken were less than half of those of the DFF groups. The total trans-fatty acids (TFA) contents were significantly lower in the AROF samples compared to the DFF samples. The cholesterol levels of the samples did not show any significant differences among the tested groups, except for the sample fried in lard, which was significantly higher. Moreover, the sensory evaluation results showed that the crispy texture of the AROF samples was not significantly different from that of the DFF samples (P < 0.05); the AROF samples had higher scores for the characteristic fried flavor and for overall acceptability (P < 0.05). This study shows the potential value of products prepared by AROF, which can successfully replace DFF methods used for chicken and other meat products and improve their nutritional value.
Authors:
J H Kim; H G Park; J H Kim; H Jung; J K Kim; S S Oh; D H Shin; E J Lim; Y J Kim
Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  73     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2008 May 
Date Detail:
Created Date:  2008-05-07     Completed Date:  2008-06-16     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S180-4     Citation Subset:  IM    
Affiliation:
Dept. of Food and Biotechnology, Korea Univ., Jochiwon, Chungnam 339-700, Korea.
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MeSH Terms
Descriptor/Qualifier:
Animals
Chickens*
Cookery*
Dietary Fats / analysis
Hot Temperature
Humans
Meat* / analysis
Nutritive Value*
Sensation
Soybean Oil
Chemical
Reg. No./Substance:
0/Dietary Fats; 61789-99-9/lard; 8001-22-7/Soybean Oil

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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