Interferência do tratamento térmico sobre as características físico-químicas de nuggets de frango

Abstract

This paper aims to evaluate the effects of four different heat treatment processes: conventional oven, microwave, grill and frying in oil on the characteristics physical and physico-chemical in chicken nuggets. The nuggets is a type of restructured breaded derivative meat chicken products, which includes in its formulation basically breast meat and skin. Were evaluated nuggets three leading brands of market, being analyzed proximate composition, and physical changes by applying heat treatment. The results showed that among the forms of heat treatments evaluated, obtained a higher percentage of yield using electric grill. The percentage of shrinkage was significantly greater in the microwave cooking process. The moisture retention was higher in the process of cooking by electric grill and lowest in microwave. The higher fat retention was observed in the process of frying and lowest in electric grill. The treatment promoted more moisture loss was by microwaves and the lowest was the use of electric grill. The highest percentage of ash was observed in the microwave treatment. The percentage of proteins not obtained significant variation, while for lipids the larger results were obtained in the process of cooking by frying. It was observed that the greater the loss of humidity higher the percentage of carbohydrates, visa there is a higher concentration of nutrients, being that, higher concentrations this compound were observed when was used microwaves. The highest caloric values were found in the heat treatments by microwave and fried in oil, without significant variations when compared to the respective treatments. The percentage of shrinkage and moisture loss was higher in microwave cooking process while the highest percentage of fat retention was observed in the frying process. The largest amount of calories was noted in samples submitted to thermal treatments by microwave and frying.