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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Nutrient Data Laboratory » Research » Publications at this Location » Publication #197455
Title: NUTRITIONAL COMPOSITION OF GRILLED AND RAW ENHANCED OR NON-ENHANCED CHICKEN BREAST FILLETS

Author
item KIKER, J - TEXAS TECH
item Howe, Juliette
item Holden, Joanne
item ALVARADO, C - TEXAS TECH
item BOYCE, J - TEXAS TECH
item LUNA, A - TEXAS TECH
item THOMPSON, L - TEXAS TECH

Submitted to: Poultry Science
Publication Type: Abstract Only
Publication Acceptance Date: 6/23/2006
Publication Date: 6/23/2006
Citation: Kiker, J., Howe, J.C., Holden, J.M., Alvarado, C., Boyce, J., Luna, A., Thompson, L. Nutritional composition of grilled and raw enhanced or non-enhanced chicken breast fillets. 95th Annual Meeting of the Poultry Science Association, July 16-19, 2006, Edmonton, Canada.

Interpretive Summary:

Technical Abstract: USDA Nutrient Database for Standard Reference for poultry products was last updated in 1979. Research was conducted to determine the nutritional value of enhanced (E) and non-enhanced (NE), raw or grilled breast fillets and to update the database. Two trials were conducted, forty fillets per trial were E by injection with a 0.6% NaCl and 0.4% sodium triphosphate solution and forty fillets were not E. Cooking losses in the E-grilled fillets (36.6%) were lower than in the NE-fillets (41.2%, P < 0.05). Percentage moisture was significantly higher in raw fillets (75.3%) than cooked fillets (E-grilled 67.7%; NE-grilled 65.8%, P < 0.05). LSMeans for percentage protein were greater in grilled fillets (NE-fillets, 31.8%; E-fillet, 28.1%) than raw fillets (NE-fillets, 22.2%; E-fillets, 19.9%). E-fillets had a higher ash content (cooked, 2.37 mg/100 g; raw, 1.8 mg/100 g) than NE-fillets (cooked 1.4 mg/100 g; raw, 1.1 mg/100 g). Fat content was lowest in E-grilled fillets (2.2%) compared to the other three treatments (three-mean average = 2.6%, P < 0.05). Sodium and phosphorus contents were significantly higher in the E-fillets (Na, 410.2 mg/100 g; P, 332.2 mg/100 g) than NE (Na, 157.5 mg/100 g; P, 263.01 mg/100 g). NE-grilled fillets had the highest K content (365.5 mg/100 g), followed by E-grilled (335.3 mg/100/g). Enhancement (7.3%) of fillets reduced cooking losses, increased moisture, sodium (166.2%) and phosphorus (29.9%) in the cooked product. Referring to this study, a 100-g serving of E-grilled breast fillet would provide 56.7% of the daily reference value (DRV) for protein, 3.3% (DRV) for fat, 18.6% (DRV) for sodium, and 37.4% of the reference daily intake (RDI) for P. In contrast, a 100-g serving of non-enhanced grilled fillet would provide 63.6%, 4.2% and 7.8% of the DRV for protein, fat and sodium, and 29.4% of the RDI for P.