Effect of Airfryer technology on lipid and protein oxidation and physicochemical properties of cooked chicken leg meats

OpenAlex · English

Oxidation is one of the important parameters affecting the quality of food products. As a matter of fact, it is known that many factors such as cooking process and conditions, temperature parameters and storage affect the oxidation formation levels. Herein, the effects on protein and lipid oxidation of chicken leg meat samples cooked at different temperatures (160, 180 and 200 °C) and times (24, 30 and 36 min) using Airfryer technology were investigated. Chicken leg samples were also analysed for some qualitative properties (pH, water, cooking loss, L∗ , a∗ and b∗ ). Both cooking temperature and cooking times affected the qualitative properties. It was found that thiobarbituric acid reactive substances (TBARS) and total carbonyl content values, which are lipid and protein oxidation indicators, increased significantly as the cooking temperature and cooking time of the samples increased ( P < 0.01). It was also found that pH, water, crude protein, cooking loss, L∗, a∗ and b∗ parameters were significantly affected.