Table 1.
Changes in the proximate composition and pH of fried chicken under different test conditions
| Parameters | PBM | CBM | PLM | CLM |
|---|---|---|---|---|
| Moisture (%) | 53.9 ± 1.94a | 51.3 ± 3.69b | 52.5 ± 4.62b | 48.5 ± 3.11c |
| Protein (%) | 18.5 ± 1.51a | 18.4 ± 1.95a | 17.0 ± 2.38 b | 17.2 ± 2.49 b |
| Total fat (%) | 15.3 ± 3.06a | 19.7 ± 2.97b | 14.4 ±1.23 a | 18.5 ± 1.37 b |
| Ash (%) | 3.5 ± 0.43a | 3.2 ± 0.44a | 3.4 ± 0.25a | 3.7 ± 0.21b |
| Carbohydrate (%) | 8.8 ± 0.32a | 7.4 ± 0.27b | 12.7 ± 0.11c | 12.0 ± 0.15c |
| pH | 5.7 ± 0.12a | 5.7 ± 0.20a | 5.8 ± 0.19b | 5.9 ± 0.12b |
All the values indicate mean ± SD, (n = 4).
Means in a row with a different superscript letter differ (p ≤ 0.05)
PBM Pressure Fried Breast Meat; CBM Conventional Fried Breast Meat; PLM Pressure Fried Leg Meat; CLM Conventional Fried Leg Meat