Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.18/1939
Título: Influence of cooking method on fatty acids profile of chicken breaded foods
Autor: Albuquerque, T.G.
Coutinho, D.
Oliveira, M.B.
Sanches-Silva, A.
Costa, H.S.
Palavras-chave: Composição dos Alimentos
Nutrição Aplicada
Data: 23-Set-2013
Editora: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Resumo: Fried foods consumption has increased in developed countries over the years. The aim of this study was to determine the fatty acids (FA) profile of chicken nuggets using three different cooking methods: pre-fried, oven and domestic frying. Moreover, for domestic frying, this procedure was repeated four times in order to evaluate fatty acids changes in the food and in the oil used for frying. Samples were acquired in pre-fried form and were cooked in an oven (200 ºC, 18 min) and fried (180 ºC, 4 min), with the exception of the fast-food restaurant sample (already cooked in the oven). Total fat determination was performed by acid hydrolysis method (AOAC 948.15). Preparation of FA methyl esters was carried out by a combined method of methylation and transesterification, followed by gas chromatography analysis coupled with a mass detector. Our results showed that fried chicken breaded foods provided the highest amount of FA, although 80% of these were unsaturated. For the oven cooking method, total FA content was 1.6 times lower compared with frying. From a nutritional point of view, the analysed chicken breaded foods can be an option, if they are consumed with some moderation and being part of a healthy diet.
Peer review: yes
URI: http://hdl.handle.net/10400.18/1939
Aparece nas colecções:DAN - Posters/abstracts em congressos internacionais

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