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Access Type
Open Access
Document Type
thesis
Degree Program
Food Science
Degree Type
Master of Science (M.S.)
Year Degree Awarded
2011
Month Degree Awarded
September
Keywords
chicken muscle, cooking, non-heme iron, bioavailability, dialyzability
Abstract
Chicken breast muscle was cooked to an internal temperature of 165oF by four methods: boiling, baking, sautéing and deep-frying. All cooking methods led to a decrease in formation of dialyzable iron, formed by both extraction and digestion in vitro, compared to raw muscle. After cooking most of the dialyzable iron formed results from extraction and the formation of dialyzable iron by digestion is essentially eliminated. Cooking also decreased the levels of cysteine and histidine; these losses may contribute to the loss in dialyzable iron.
DOI
https://doi.org/10.7275/2194380
First Advisor
Raymond R Mahoney