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The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets

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Food & Function Vol - 7 Issue - 5

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The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets

Content Provider	Royal Society of Chemistry (RSC)
Author	Costa, Helena S. Albuquerque, Tânia Gonçalves Bento, Ana Cristina Sanches-Silva, Ana Oliveira, M. Beatriz P. P.
Copyright Year	2016
Abstract	The impact of cooking methods (industrial pre-frying, deep-fat frying and baking) on the nutritional quality and safety of chicken breaded nugget samples from supermarket and commercial brands was evaluated. The changes in the quality characteristics (nutritional composition, fatty acids profile, cholesterol and salt) of the fried food and frying oil, after ten consecutive frying operations, were evaluated. The total fat content of nuggets varied between 10.9 and 22.7 g per 100 g of edible portion and the salt content ranged from 0.873 to 1.63 g per 100 g. Taking into account one portion of nuggets, the daily intake of salt can reach 49%, which can have a significant impact on the health of those who regularly consume this type of food, especially considering the prevalence of hypertension around the world. The analysed chicken breaded nuggets are rich in unsaturated fatty acids, which have been related with potential health benefits, namely regarding cardiovascular diseases. The cholesterol content of baked samples was two times higher when compared with the fried ones. The trans fatty acids and polar compounds contents of the frying oil used for frying significantly increased, but the values were still away from the maximum recommended by legal entities for its rejection. From a nutritional point of view, it is possible to conclude that the applied cooking methods can significantly influence the nutritional quality and safety of the analysed chicken breaded nuggets. This study will contribute to important knowledge on how the applied cooking methods can change the nutritional quality and safety of foods, namely of chicken nuggets, and can be very useful for dietary recommendations and nutritional assessment.
Starting Page	2736
Ending Page	2746
Page Count	11
File Format	HTM / HTML PDF
ISSN	20426496
Volume Number	7
Issue Number	6
Journal	Food & Function
DOI	10.1039/c6fo00353b
Language	English
Publisher	Royal Society of Chemistry
Access Restriction	Open
Subject Keyword	Chicken as food Cholesterol Fat Hypertension
Content Type	Text
Resource Type	Article
Subject	Medicine Food Science

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