Evaluation of nutritional profile of chicken nuggets using different cooking methods.

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

http://hdl.handle.net/10400.18/1938

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Abstract: Breaded foods are very popular nowadays and their consumption has increased in recent years. The aim of this study was to determine moisture, total fat, salt and cholesterol contents in chicken breaded nuggets using three cooking methods. Samples were randomly collected in supermarkets from Lisbon region, and one of the samples from a fast-food restaurant. Moisture content was determined by gravimetric method (AOAC 952.08, 1961) and salt content was determined by Charpentier-Volhard’s titration (ISO, 1970). Total fat determination was performed according to the acid hydrolysis method (AOAC 948.15, 2000). Fatty acids methyl esters were identified and quantified by gas chromatography coupled with a mass detector. Cholesterol content was quantified by ultra-high pressure liquid chromatography with diode array detection. All the analyzed samples in this study have salt contents >1 g/100 g. Moisture content varied between 41.8 ± 0.32 and 58.1 ± 0.27 g/100 g. The obtained mean value for total fat content was 15.6 ± 4.26 g/100 g (10.9 – 22.7 g/100 g). Cholesterol content ranged from 27.8 ± 2.04 to 55.8 ± 2.09 mg/100 g. This study will contribute to the existing knowledge and will be useful to update or produce new data for inclusion in the Portuguese Food Composition Database.