Qualitative indices of chicken nuggets as affected by different cooking methods
DOI:
https://doi.org/10.20372/ejphn.V8i1.253Keywords:
Chicken nuggets, Total Heterocyclic Aromatic Amines, Deep frying, Air frying, Microwaving, GrillingAbstract
Background: Cooking methods not only influence sensory attributes but also affect the nutritional profile of precooked meat products. This study was designed to evaluate the effects of various cooking methods on the quality attributes of chicken nuggets.
Methods: Chicken nuggets were prepared using four cooking methods: Deep Frying (DF), Air Frying (AF), Grilling (GR), and Microwaving (MW). Quality parameters assessed included lipid oxidation, proximate composition, pH, and sensory characteristics, evaluated at 7-day intervals over 21 days. Total Heterocyclic Aromatic Amines (THAA) were analyzed only on Day 0.
Results: Significant differences (p < 0.05) were found across cooking methods. Ash content ranged from 2.27% (MW) to 2.79% (GR), while Dry Matter was highest in GR (63.04%) and lowest in DF (55.87%). Lipid oxidation peaked on Day 0 in MW (4.32 mg MDA/100g) and was lowest on Day 21 in DF (1.57 mg MDA/100g). Sensory evaluation on Day 21 favored AF nuggets for color, flavor, aroma, tenderness, juiciness, and overall acceptability. In contrast, GR nuggets on Day 7 scored lowest in sensory parameters. THAA content was highest in GR (63.47) and undetectable in DF (0.00). DF was consistently the most preferred method across Days 0, 7, and 14, while GR was the least accepted.
Conclusion: Deep frying consistently produced the most consumer-preferred chicken nuggets and showed no detectable levels of THAA. For individuals without fat-related health risks, moderate consumption of deep-fried nuggets may be acceptable.
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