Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage

Asmaa A. A., . and Zzaman W, . and Tajul A. Y, . Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage. pp. 598-605. ISSN 22317546

The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150 200 and 250C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The total fat content of cooked sample showed a linear decreasing with time at all investigated temperatures. Superheated steam produce changes in saturated fatty acid (SFA) monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) in which their values were found to decrease in cooked samples. When different cooking conditions (temperature time) were applied the fatty acids were decreased as the time and temperature increased. The PUFA and MUFA were less prone to decrease at 150C while at this temperature there was a remarkable loss in SFA content. This cooking method considerably reduced the level of fat and SFA which have a positive effect on health. In addition it could imply a great choice for consumers to choose the healthier technique for cooking food

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(21).pdf

Abstract

The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150 200 and 250C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The total fat content of cooked sample showed a linear decreasing with time at all investigated temperatures. Superheated steam produce changes in saturated fatty acid (SFA) monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) in which their values were found to decrease in cooked samples. When different cooking conditions (temperature time) were applied the fatty acids were decreased as the time and temperature increased. The PUFA and MUFA were less prone to decrease at 150C while at this temperature there was a remarkable loss in SFA content. This cooking method considerably reduced the level of fat and SFA which have a positive effect on health. In addition it could imply a great choice for consumers to choose the healthier technique for cooking food

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Item Type:	Article
AGROVOC Term:	Fat content
AGROVOC Term:	Fatty acids
AGROVOC Term:	Steam
AGROVOC Term:	Cooking
AGROVOC Term:	Chicken meat
AGROVOC Term:	Sausages
AGROVOC Term:	Moisture content
AGROVOC Term:	Health foods
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22067

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