Nuray KOLSARICI, Ayla SOYER, Kezban CANDOĞAN

Tavuk Etlerinin Bazı Kalite Özellikleri ve Besin Ögelerine Geleneksel ve Mikrodalga ile Pişirme Yöntemlerinin Etkisi*

Tavuk but ve göğüs etleri; mikrodalga, elektrikli fırın ve haşlama yöntemleriyle pişirilmiş ve pişirme kayıpları, verim, bazı besin ögeleri ile retansiyon miktarları, tiyobarbiturik asit (TBA) değerleri, toplam mezofil aerob bakteri (TMAB) düzeyleri ve duyusal özellikleri belirlenmiştir. But etinde pişirme kaybı ortalama %29.20, göğüs etinde %24.80 olmuş, en yüksek verim %79.69 ile mikrodalgada pişirilen göğüs etinde belirlenmiştir (P

Effect of Conventional and Microwave Cooking Methods on Some Nutritive Contents and Quality Properties of Chicken Meat

Chicken leg and breast meat samples were cooked in a microwave oven, electric oven and boiling water, and cooking loss, yield, nutritive contents and their retentions after cooking, thiobarbituric acid (TBA) value, total mesophile aerobic bacterial (TMAB) counts and sensory properties were determined. Cooking losses of leg and breast meat were 29.20% and 24.80% respectively. The highest yield (79.69%) was in a breast meat cooked in a microwave oven (P

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