Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
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.
How to cite this article:
Meltem Serdarodlu . The Effect of Different Cooking Methods on the Chemical Composition
and Cooking Properties of Chicken Meatballs.
DOI: https://doi.org/10.36478/jftech.2004.199.201
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2004.199.201