Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken
The aim of this study was to investigate the effects of four cooking methods (boiling, microwaving, air frying and roasting) on the fat characteristics of chicken. The results showed that cooking significantly exacerbated fat oxidation, with boiling showing significantly lower level of malondialdehy...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502224000763 |
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| author | Mingzhu Sun Yaqi Cao Hongxia Liu Tianran Huang Zongshuai Zhu Yuan Gao Ming Huang |
| author_facet | Mingzhu Sun Yaqi Cao Hongxia Liu Tianran Huang Zongshuai Zhu Yuan Gao Ming Huang |
| author_sort | Mingzhu Sun |
| collection | DOAJ |
| description | The aim of this study was to investigate the effects of four cooking methods (boiling, microwaving, air frying and roasting) on the fat characteristics of chicken. The results showed that cooking significantly exacerbated fat oxidation, with boiling showing significantly lower level of malondialdehyde (MDA) at 0.25 ug/g. Microwaving, air frying and roasting significantly increased the levels of saturated fatty acids (SFA), while boiling decreased the levels to 1137.24 µg/g. In terms of digestive characteristics, in the gastric digestive fluid, the roast group had the largest particles while the boil group had the smallest particles. In the intestinal digestive fluid, boiled and microwaved chicken exhibited significantly smaller particle sizes, which was consistent with the trends in lipid droplet size and number observed by laser confocal. Boiling and microwaving significantly increased digestibility, reaching 51.51% and 54.25%, respectively. In conclusion, boiling could slow fat oxidation and reduce particle size, and promote lipid digestion. |
| format | Article |
| id | doaj-art-09e3baeb93e6496bb5aeaa729de46e91 |
| institution | DOAJ |
| issn | 2772-5022 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-09e3baeb93e6496bb5aeaa729de46e912025-08-20T02:48:57ZengElsevierApplied Food Research2772-50222024-12-014210046510.1016/j.afres.2024.100465Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chickenMingzhu Sun0Yaqi Cao1Hongxia Liu2Tianran Huang3Zongshuai Zhu4Yuan Gao5Ming Huang6Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR ChinaJiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co. Ltd., Nanjing, Jiangsu, 211200, PR ChinaSchool of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua Lan Street, Xinxiang, 453003, PR ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, PR China; Corresponding author.The aim of this study was to investigate the effects of four cooking methods (boiling, microwaving, air frying and roasting) on the fat characteristics of chicken. The results showed that cooking significantly exacerbated fat oxidation, with boiling showing significantly lower level of malondialdehyde (MDA) at 0.25 ug/g. Microwaving, air frying and roasting significantly increased the levels of saturated fatty acids (SFA), while boiling decreased the levels to 1137.24 µg/g. In terms of digestive characteristics, in the gastric digestive fluid, the roast group had the largest particles while the boil group had the smallest particles. In the intestinal digestive fluid, boiled and microwaved chicken exhibited significantly smaller particle sizes, which was consistent with the trends in lipid droplet size and number observed by laser confocal. Boiling and microwaving significantly increased digestibility, reaching 51.51% and 54.25%, respectively. In conclusion, boiling could slow fat oxidation and reduce particle size, and promote lipid digestion.http://www.sciencedirect.com/science/article/pii/S2772502224000763Cooking methodsYellow-feathered chickenIn vitro simulated digestionFat digestionFree fatty acidsUnsaturated fatty acid |
| spellingShingle | Mingzhu Sun Yaqi Cao Hongxia Liu Tianran Huang Zongshuai Zhu Yuan Gao Ming Huang Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken Applied Food Research Cooking methods Yellow-feathered chicken In vitro simulated digestion Fat digestion Free fatty acids Unsaturated fatty acid |
| title | Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken |
| title_full | Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken |
| title_fullStr | Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken |
| title_full_unstemmed | Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken |
| title_short | Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken |
| title_sort | effect of four different cooking methods on the fat digestion characteristics of yellow feathered chicken |
| topic | Cooking methods Yellow-feathered chicken In vitro simulated digestion Fat digestion Free fatty acids Unsaturated fatty acid |
| url | http://www.sciencedirect.com/science/article/pii/S2772502224000763 |
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