Abstract
The nutritional compositions of chicken nuggets and Tuscan-type sausage were evaluated in this study after frying them at 120 °C by immersion, intermittently, in soybean, canola, sunflower, and coconut oils as well as in swine lard for 10 and 15 min, respectively, to reach 72 °C in the geodesic center of each product. Proximate analytical composition after frying revealed, in addition to the expected reduction in moisture content, also preservation of protein content and increase in those of lipids and ash. On the other hand, the lipid profile analysis revealed aggregation of fatty acids present in lipid sources with changes in their composition, especially in chicken nuggets fried in coconut and canola oils. These results suggest an interaction between the lipid source used in the frying process and the food matrices under investigation. This information is important for the food industry since it makes wide use of this cooking method in the manufacture of food released for consumption.
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