Cholesterol content of broiler breast fillets heated with and without the skin in convection and conventional ovens.
Six treatment combinations for the heating of broiler breast fillets were investigated: three skin variables (heated and analyzed with skin, heated with and analyzed without skin, and heated and analyzed without skin) and two heating systems (convection broiling and conventional roasting). Matched broiler breast fillets were analyzed raw or breaded and heated to 82 C. Raw and cooked samples of meat, skin, and meat with skin were analyzed for moisture, fat, and cholesterol contents. In the raw state, samples of meat with skin contained greater moisture and fat contents, but similar cholesterol contents, when compared with samples of meat alone. Fillets heated by convection broiling had greater cooking losses but shorter heating times compared with conventionally roasted samples. Fillets with the skin removed before or after heating contained more moisture, less fat, and less cholesterol than samples cooked and analyzed with the skin present.
Prusa
K J
KJ
Food and Nutrition Department, Iowa State University, Ames 50011.
Lonergan
M M
MM
D000818:Animals; D002645:Chickens; D002784:Cholesterol / Q000032:analysis*; D003296:Cooking; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D012867:Skin
D002784:Cholesterol