Table 1. Effect of different cooking methods on proximate composition of chicken steaks.
| Parameters | BC | CO | GC | MC | SSC |
|---|---|---|---|---|---|
| Moisture content (%) | 64.21±0.34C | 64.11±0.32C | 65.79±0.38B | 65.75±0.45B | 68.07±0.42A |
| Protein content (%) | 27.02±0.58A | 26.82±0.63A | 25.92±0.52B | 25.47±0.62B | 23.85±0.68C |
| Fat content (%) | 2.13±0.12 | 2.14±0.13 | 2.14±0.10 | 2.13±0.14 | 2.12±0.12 |
| Ash content (%) | 1.42±0.13 | 1.60±0.11 | 1.60±0.07 | 1.54±0.09 | 1.47±0.13 |
All values are mean±standard deviation of three replicates (n=9).
A-CMeans within a row with different letters are significantly different (p<0.05).
1)BC, chicken steak cooked with boiled; CO, chicken steak cooked with convective oven; GC, chicken steak cooked with grilling; MC, chicken steak cooked with microwave oven; SSC, chicken steak cooked with superheated steam.