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The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets
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Orientador(es)
Resumo(s)
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.
Descrição
Palavras-chave
Segurança Alimentar Composição dos Alimentos Chicken Breaded Nuggets Deep-fat Frying Baking Nutritional Composition Fatty Acids Salt Cholesterol Cooking Methods
Contexto Educativo
Citação
Food Funct. 2016 Jun 15;7(6):2736-46. doi: 10.1039/c6fo00353b. Epub 2016 May 23.
Editora
Royal Society of Chemistry