Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage

Headnote

Article history

Received: 3 April 2014

Received in revised form: 4 August 2014

Accepted: 16 August 2014

Keywords

Fat

Fatty acid

Superheated steam

Cooking

Chicken sausage

Abstract

The influence of superheated steam cooking on fat and fatty acid composition of chicken sausage were investigated at various temperatures (150, 200, and 250°C) with different time domains (2-6 min). It has been found that the fat content of raw sample was higher than that of all cooked samples. The total fat content of cooked sample, showed a linear decreasing with time at all investigated temperatures. Superheated steam produce changes in saturated fatty acid (SFA), monounsaturated fatty acid (MUFA), and polyunsaturated fatty acid (PUFA) in which their values were found to decrease in cooked samples. When different cooking conditions (temperature, time) were applied, the fatty acids were decreased as the time and temperature increased. The PUFA and MUFA were less prone to decrease at 150°C, while at this temperature there was a remarkable loss in SFA content. This cooking method considerably reduced the level of fat and SFA which have a positive effect on health. In addition it could imply a great choice for consumers to choose the healthier technique for cooking food.

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Introduction

During the past twenty five years, the partnership between diet and health has been extensively studied and increasing numbers of consumers have been encouraged to enhance their eating habits (Juárez et al., 2009). Most current dietary guidelines recommended that the daily consumption of total fat for individuals with normal blood levels of cholesterol should be no more than 30% from the total calorie consumption that of saturated fat should be no in excess of 10% of the total calorie intake and cholesterol intake below 300 mg/day (Nishida et al., 2004; Leosdottir et al., 2005).

Meat and meat products are considered a vital source of vitamins and trace ingredient, which considerably contributes to the daily intakes of numerous nutrients that are essential for optimal development and growth (Gerber et al., 2009). However, the consumption of some meat ingredients (e.g. fat, saturated fatty acid (SFA), cholesterol, and sodium) has been related with a higher risk of major chronic diseases (e.g. ischemic heart disease, cancer, hypertension and excessive weight) (López-López et al.,...