Vol. 11, Special Issue 9 (2022)

Author(s):
Muthulakshmi M, Chandirasekaran V, Kalaikannan A, Rajkumar R and Irshad A

Abstract:
A study was carried out to evaluate the impact of sous vide cooking and pressure cooking on the micronutrients of broiler chicken meat. Broiler chicken breast meat was subjected to sous vide cooking and pressure cooking. Fresh and cooked meat samples were evaluated for vitamins (Thiamin, Riboflavin, Niacin and Cyanocobalamin) and minerals (Calcium, Phosphorus, Iron, Zinc and Copper). Results of the study revealed there was a highly significant difference (p<0.01) in the vitamin retention rate of sous vide cooking compared to pressure cooking. Vitamin contents decreased during cooking, with thiamine showing the highest losses. However, sous vide cooking had a higher value. The calcium, phosphorus, iron, zinc and copper content increased during cooking processes. In conclusion, the cooking methods considerably affected the nutrient contents to different degrees, which should be taken into account when the nutrient intake of meat is projected.