Publication:
Effect of grilling and roasting on the fatty acids profile of chicken and mutton

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dc.citedby5
dc.contributor.authorAlina A.R.en_US
dc.contributor.authorNurul Mawaddah A.H.en_US
dc.contributor.authorSiti Mashitoh A.en_US
dc.contributor.authorShazamawati Z.H.en_US
dc.contributor.authorNurulhuda M.S.en_US
dc.contributor.authorUmmi Syuhada H.S.en_US
dc.contributor.authorImtinan A.K.en_US
dc.date.accessioned2024-05-29T01:57:17Z
dc.date.available2024-05-29T01:57:17Z
dc.date.issued2012
dc.descriptionWorld Applied Sciences Journal 17 (Towards the Traceability of Halal and Thoyyiban Application): 29-33, 2012en_US
dc.description.abstractThe effect of grilling and roasting using a microwave oven on fatty acid profile of chicken and mutton meat was investigated. The lipid content (gravimetric method) and fatty acids composition (gas chromatography) were analyzed in three different treatments and applied on these meats in four replicates and two batches. Cooking losses, internal temperature reached by meat and, consequently, total lipids, increased directly with the cooking time and temperature used. Cooked chicken meat had a lower proportion of monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) than cooked mutton meat. PUFA/SFA ratio decreased in chicken meat and increased in mutton meat by heating. Chicken meat presents more favorable fatty acids profile than in mutton meat. This study implies the great choice for consumer to choose the healthier meat in a better way of cooking. It is recommended that other researchers should study on the nutritional value of chicken and mutton with other different cooking methods to obtain a better comparison data. � IDOSI Publications, 2012.en_US
dc.description.natureFinalen_US
dc.identifier.epage33
dc.identifier.issn18184952
dc.identifier.issueSPL.ISS1
dc.identifier.scopus2-s2.0-84865231157
dc.identifier.spage29
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-84865231157&partnerID=40&md5=d6f50ba5b2dff637a429d43ff5d30e7a
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/9915
dc.identifier.volume17
dc.languageEnglish
dc.language.isoen_USen_US
dc.relation.ispartofWorld Applied Sciences Journalen_US
dc.sourceScopus
dc.subjectChickenen_US
dc.subjectFatty acids profileen_US
dc.subjectGrillingen_US
dc.subjectMuttonen_US
dc.subjectRoastingen_US
dc.titleEffect of grilling and roasting on the fatty acids profile of chicken and muttonen_US
dc.typeArticleen_US
dspace.entity.typePublication

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