TY  - JOUR
T1  - The Effect of Different Cooking Methods on the Chemical Composition 
and Cooking Properties of Chicken Meatballs
AU - , Meltem Serdarodlu 
JO  - Journal of Food Technology
VL  - 2
IS  - 4
SP  - 199
EP  - 201
PY  - 2004
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2004.199.201
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2004.199.201
KW  - 
AB  - Chicken meatballs were evaluated to determine the effects of cooking methods (baking, pan-frying and grilling) on chemical composition and cooking properties. An evaluation of cooking methods revealed differences in moisture and fat content. The differences in cooking properties of meatballs were observed. Pan-fried meatballs had the lowest cooking yield(80.9%), baked meatballs had the lowest fat retention (87.4%) and the highest (48.9%) moisture retention. Shrinkage was highest for grilled meatballs (10.3%) and was almost the same for baked (8.9%) and pan-fried (7.6%) meatballs.
ER  -