Effect of Cooking Methods of Chicken Meat Mixed with Macaroni on Physicochemical Properties and Sensory Acceptability During Frozen Storage.

• Main Author: Alifah Ilyana Azian
• Format: Undergraduate Final Project Report
• Language: English
• Published: 2019
• Online Access: http://discol.umk.edu.my/id/eprint/4442/1/ALIFAH%20ILYANA%20AZLAN.pdf; http://discol.umk.edu.my/id/eprint/4442/

Different cooking process leads to change in the chemical composition and physical structure of foods. Frozen food industry has increased in the market and is important in human’s diet. Frozen food has also been cooked by a cooking method based on the preference of the household. In this study, different cooking method had been applied to chicken meat and macaroni. The colour, textural properties and sensory acceptability on different cooking method have been studied while the nutritional composition of chicken and macaroni was accessed according to AOAC. The results showed that air fry method for chicken was the highest for L* and b* value (62.82 ± 1.71a), (25.75 ± 0.77b) respectively while for macaroni the oven method was highest in L* and a* value of 61.24 ± 2.18a and 4.26 ± 1.95a respectively. For texture properties, of chicken and macaroni, there was slight difference among cooking method in hardness with the range 5074.33 – 5253.33, springiness and chewiness of chicken and macaroni have the highest value in air fry at 9.37 ± 0.81a and 10.38 ± 0.17b, 349.33 ± 63.64 and 460.80 ± 58.23a respectively. For nutritional composition of chicken and macaroni showed been cooked by air fry is the highest in moisture (72.93 ± 0.01a, 58.43 ± 0.06a), protein (35.69 ± 0.04a, 7.20 ± 0.04a)and ash (5.70 ± 0.01a, 0.51 ± 0.01a) while lowest in fat (1.97 ± 0.014c, 0.02 ± 0.01c). For sensory acceptability, air fry method showed the highest for five out six attributes Based on a good and beneficial properties, air fry method may be used as the main cooking method in order for the food to be healthier and more nutrition after being cooked.