Ciência e Agrotecnologia
versão impressa ISSN 1413-7054
VIEIRA, Josye Oliveira e et al. Effect of cooking methods on the chemical composition and cholesterol of the breast in different chickens strains. Ciênc. agrotec. [online]. 2007, vol.31, n.1, pp. 164-170. ISSN 1413-7054. http://dx.doi.org/10.1590/S1413-70542007000100024.
The present work evaluated the effects of the cooking methods: boiling (BO), pan frying (PF), roasted in conventional oven (CO) and roasted in microwaves oven (MO) on the cooking loss, chemical composition, cholesterol in breast in different chickens strains: Heavy weight (Hw), Carijó (Cr) and Cobb (Cb). The completely randomized design by using 3 strains, 5 cooking methods and 4 repetitions and a total of 60 experimental parcel unit was used. The higher cooking loss most was showed in the method MO (52.35%), followed by the method CO (30.59%), PF (22.98%) and BO (19.99%). The centesimal composition was influenced by the cooking methods. The breast of chickens roasted in MO shown lowest moisture (56.18%) and the higher protein (40.22%), ashes (1.64%) and cholesterol averages when compared to the other methods, the same tendency of results were observed in all strains studied. The percentages of ethereal extract were higher in the method PF (3.23%; 2.53% and 1.94%, for the strains Hw, Cr and Cb, respectively. The chicken breasts cooking in the microwaves oven showed the highest losses and the most severe modifications in relation to the chemical composition, whereas the boiling is the cooking method show to be lower changes in the chemical composition of the chicken breasts.
Palavras-chave : Cooking; chickens; chemical composition.