The two investigated chicken meat parts, (i.e. breast and thigh) cooked by
pressure and boiling, retained more moisture and total lipids than the cooked samples
by roasting and microwave. On the other hand, chicken breast and thigh meats,
cooked by pressure retained the highest percentages of total protein, total soluble
protein (T.S.P)., soluble protein nitrogen (S.P.N)., soluble actomyosine nitrogen
(SAN). and non protein nitrogen (N.P.N.) followed in a decreasing order by the
microwave, roasting and boiling methods. Noticeable increase in the acid, peroxide
and TBA values were found, especially in the case of either roasted chicken breast or
thigh meat samples. Moreover, after any cooking method, breast meat samples
showed lower acid, peroxide and TBA values than thigh meat samples. The highest
increase in total saturated fatty acids were found in both roasted chicken breast and
thigh meat samples, while the lowest increase in such percentages were observed in
the same samples after pressure cooking as compared to the uncooked samples.
The trend of total unsaturated fatty acids was found to be the reverse, compared to
the saturated fatty acids. The chicken thigh meat samples had relatively higher
unsaturated I saturated fatty acids ratios than chicken breast meat samples after any
cooking method. Chicken breast and thigh meat samples cooked by pressure
retained the highest amounts of total essential, non-essential and total amino acids,
followed in a decreasing order by boiling, microwave and roasting methods, but no
significant differences among these cooking methods for amino acid contents were .
found.