Abstract
AbstractThis study was conducted to evaluate the effect of oven, steam and microwave cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets. Nuggets were prepared and analyzed at a regular interval of 5 days from day of production to spoilage of products under refrigerated storage. Cooking methods significantly affected the lipid oxidation of nuggets under refrigerated storage. Highest lipid oxidation was reported in microwave cooked nuggets, however cooking methods did not affect the microbiological quality of nuggets during storage. Products were safe for consumption up to 15 days at refrigerated storage as the microbial count had not exceeded the permissible limit. Steam cooked nuggets had better sensory scores in comparison to microwave and oven. Overall acceptability scores for all the products were more than 6.0 at the end of storage period, reflecting more than moderate acceptance till the products were microbiologically safe.
Highlights
Meat has to be cooked before consumption and cooking of meat results in quality changes such as flavor and taste enhancement, inhibition of microorganism, shelf life increase and improved digestibility (Broncano, Petrón, Parra, & Timón, 2009)
Cooking of meat increased thiobarbituric acid reactive substances (TBARS) value because high temperature during cooking causes an increase in oxidation process in meat products (Broncano et al, 2009)
A significant effect of cooking methods was observed on lipid oxidation of nuggets
Summary
Meat has to be cooked before consumption and cooking of meat results in quality changes such as flavor and taste enhancement, inhibition of microorganism, shelf life increase and improved digestibility (Broncano, Petrón, Parra, & Timón, 2009). Cooking contributes to the stability of meat products, and plays an important role in providing variety of meat products, which can be achieved by modifying cooking procedures. It has both positive and negative effects on quality attributes of meat (Özcan & Bozkurt, 2015). Cooking is the most important technology for taste and odour compound formation; it is the main reason for the deterioration of this product giving undesirable odours, rancidity, texture modification, nutritional losses and toxic compound production (Broncano et al, 2009). This study was conducted to determine the influence of different cooking methods on lipid oxidation, sensory and microbiological quality of chicken nuggets
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