Effect of four different cooking methods on the fat digestion characteristics of yellow-feathered chicken

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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Bibliographic Details
Main Authors: Mingzhu Sun, Yaqi Cao, Hongxia Liu, Tianran Huang, Zongshuai Zhu, Yuan Gao, Ming Huang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Cooking methods
Yellow-feathered chicken
In vitro simulated digestion
Fat digestion
Free fatty acids
Unsaturated fatty acid
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224000763
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