Work

Proteína, Lipídios E Colesterol Em Carne De Frango Assado

Year: 2008

Type: article

Abstract: Ten samples of roasted chicken submitted to the cut of chest with breastbone were selected to verify protein, lipid and cholesterol contents in each piece with or without skin. The protein content found ranged from 17.28% to 32.36% for simple roasted skin and roasted skinless wing respectively. The lipid content ranged from 0.78% for skinless chest to 26.54% for the pure roasted skin. Cholesterol content ranged from 115mg/100mg for simple skin and skinless chest to 220mg/100mg for skinless wing. The results showed that chicken skin is rich in lipids but pure in cholesterol.

Source: Revista UNIMAR

Authors: Solange Aparecida Bertoni de Souza, Makoto Matsushita, Nilson Evelázio de Souza

Language: Portuguese

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W166885571

FWCI:

Cites: 8

Cited by:

Related to: 10