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

Albuquerque, T.G.; Oliveira, M.B.; Sanches-Silva, A.; Bento, A.C.; Costa, H.S.

Publication

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

2016-06-15Journal article

dc.contributor.author	Albuquerque, T.G.
dc.contributor.author	Oliveira, M.B.
dc.contributor.author	Sanches-Silva, A.
dc.contributor.author	Bento, A.C.
dc.contributor.author	Costa, H.S.
dc.date.accessioned	2016-09-20T13:31:06Z
dc.date.available	2017-05-07T00:30:11Z
dc.date.issued	2016-06-15
dc.description.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.	pt_PT
dc.description.sponsorship	This work was funded by the National Institute of Health Dr Ricardo Jorge, I.P., under the project “PTranSALT – Evaluation of trans fatty acids, saturated fat and salt in processed foods: current situation in Portugal – (2012DAN828)”, and with financial support from FCT/MEC (UID/QUI/50006/2013 – POCI/01/0145/FERDER/007265) through national funds and cofinanced by FEDER, under the Partnership Agreement PT2020. Tânia Gonçalves Albuquerque is grateful for the PhD fellowship (SFRH/BD/99718/2014) funded by the “Fundação para a Ciência e a Tecnologia (FCT)”, “Fundo Social Europeu (FSE)” and “Ministério da Educação e Ciência (MEC)”.	pt_PT
dc.identifier.citation	Food Funct. 2016 Jun 15;7(6):2736-46. doi: 10.1039/c6fo00353b. Epub 2016 May 23.	pt_PT
dc.identifier.doi	10.1039/c6fo00353b	pt_PT
dc.identifier.issn	2042-6496
dc.identifier.uri	http://hdl.handle.net/10400.18/3924
dc.language.iso	eng	pt_PT
dc.peerreviewed	yes	pt_PT
dc.publisher	Royal Society of Chemistry	pt_PT
dc.relation.publisherversion	http://pubs.rsc.org/en/Content/ArticleLanding/2016/FO/C6FO00353B#!divAbstract	pt_PT
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	pt_PT
dc.subject	Segurança Alimentar	pt_PT
dc.subject	Composição dos Alimentos	pt_PT
dc.subject	Chicken Breaded Nuggets	pt_PT
dc.subject	Deep-fat Frying	pt_PT
dc.subject	Baking	pt_PT
dc.subject	Nutritional Composition	pt_PT
dc.subject	Fatty Acids	pt_PT
dc.subject	Salt	pt_PT
dc.subject	Cholesterol	pt_PT
dc.subject	Cooking Methods	pt_PT
dc.title	The impact of cooking methods on the nutritional quality and safety of chicken breaded nuggets	pt_PT
dc.type	journal article
dspace.entity.type	Publication
oaire.awardURI	info:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F50006%2F2013/PT
oaire.citation.endPage	2746	pt_PT
oaire.citation.startPage	2736	pt_PT
oaire.citation.title	Food and Function	pt_PT
oaire.citation.volume	7(6)	pt_PT
oaire.fundingStream	5876
project.funder.identifier	http://doi.org/10.13039/501100001871
project.funder.name	Fundação para a Ciência e a Tecnologia
rcaap.rights	embargoedAccess	pt_PT
rcaap.type	article	pt_PT
relation.isProjectOfPublication	d7883dc7-6335-4f26-8bd0-e2ea4bb07c07
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