Effect of grilling and roasting on the fatty acids profile of chicken and mutton

• Main Authors: A.R., Alina,, A.H., Nurul Mawaddah,, A., Siti Mashitoh,, Z.H., Shazamawati,, M.S., Nurulhuda,, H.S., Ummi Syuhada,, A.K., Imtinan,
• Format: Article
• Language: en_US
• Published: 2015
• Subjects: Fatty acids profile; Chicken; Grilling; Mutton; Roasting
• Online Access: http://ddms.usim.edu.my/handle/123456789/8785

The effect of grilling and roasting using a microwave oven on fatty acid profile of chicken and mutton meat was investigated. The lipid content (gravimetric method) and fatty acids composition (gas chromatography) were analyzed in three different treatments and applied on these meats in four replica...