Submitted to: Meeting Abstract
Publication Type: Abstract only
Publication Acceptance Date: 2/15/2007
Publication Date: 7/8/2007
Citation: Poultry Science Association – Joint meeting with Am Dairy Science Association (ADSA), PSA, Asociación Mexicana de Producción (AMPA) and American Society of Animal Science (ASAS), July 8-12, 2007, San Antonio, Texas. Interpretive Summary:
Technical Abstract: Research was conducted to determine the nutritional value of enhanced (E) and non-enhanced (NE), raw or battered and breaded (BB) fried boneless chicken breast fillets. Two trials were conducted in which 65 fillets per trial were E by injection with a 0.6% NaCl/0.4% Na triphosphate solution, and 65 fillets were not E. Injected fillets retained 9.2% solution based on the raw NE weights. After equilibration at 4°C for 48 h, half of the fillets from each treatment were BB using an automatic system, and then fried in a commercial fryer to an endpoint temperature of 74°C. ANOVA and means separation by LSMeans were conducted using GLM procedures in SAS. Percentage moisture was similar in raw fillets (75.8%, P > 0.05), while raw fillets were higher in moisture than cooked (E-fried 55.31% and NE-fried 52.15%, P < 0.0001). Cooking concentrated ash (E-fried 2.33% vs E-raw 1.89%, P < 0.0001; NE-fried 1.36% vs NE-raw 1.03%, P < 0.0001). Means for percentage protein were greater in NE than in E fillets (NE 21.7% vs E 19.0%, P < 0.03). Fat content was higher in E-fried (6.6%) compared to NE-fried fillets (4.7%, P < 0.0001). Phosphorus and sodium contents were significantly higher in E than NE-fillets (252 mg P/100 g, 586 mg Na/100 g vs. 200 mg P/100 g, 296 mg Na/100 g, respectively, P < 0.0001). A 100-g serving of NE-fried breast fillet would provide 43.4% of the daily reference value (DRV) for protein, 7.2% of the DRV for fat, 12.3% of the DRV for Na, and 20.0% of the reference daily intake (RDI) for P. In contrast, a 100-g serving of E-fried fillet would provide 38%, 10.2% and 24.4% of the RDV for protein, fat and sodium, and 25.2% of the RDI for P. Enhancement increased moisture content in the cooked product by 6.1%, Na by 98.0%, and P by 26.0%.