Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat

The aim of this study was to evaluate the impact cooking conditions on proximate composition and textural properties (cohesiveness chewiness) chicken breast meat. Eight packs industrial skinless meat were cooked by air frying (AF), baking (BK), deep fat (DF) grilling (GR) at 170, 180 190oC for 0, 4, 8, 12 16 min. frozen sliced into dimensions, thawed, analysed a two way analysis variance. results revealed that methods significantly (p < 0.05) decreased moisture protein contents from 75.14 58.25% 89.17 82.98%, but increased content 4.26 7.78%, ash 1.95 2.39%, carbohydrate 4.63 6.95%, cohesiveness 0.40 0.52 chewiness value 3.63 6.05 kg. An increases in temperatures times 60.58 % 56.34% 47.40% 83.77 82.11% 79.45%. Similarly, 7.00 8.44% 10.12%, 2.15% 2.59% 2.67%. This showed non-significantly > 7.02 6.92%, 7.76%. 0.50 0.54 0.63, 5.50 6.77 kg 8.54 kg, respectively. There no significant differences values samples AF GR methods. best method/ temperature / time low nutrient losses BK, 170oC 4