Total lipids content of chicken breast and thigh muscles were investigated. Effects of boiling and roasting cooking treatments on these muscles were also studied to evaluate the probable changes in their fat contents, values of acid, peroxide and thiobarbituric acid (as measures for lipolysis and oxidative deterioration of fat) as well as to estimate their fatty acids (saturated and unsaturated) composition. The obtained results were tabulated and discussed.

Guava seeds were chemically evaluated for their moisture, fat, protein, ash, fibre and minerals content. The fatty and amino acids composition was also studied. Guava seed meal was used in the preparation of cookies. Chemical composition, dough characteristics as well as cookies baking quality were studied to evaluate its possible utilization. The water absorption, dough development time and stability were decreased and dough weakening was increased as the level of guava seed meal in the dough increased. Adding guava seed meal to wheat flour improved volume, specific volume, diameter and thickness of the cookies after baking. Using 9% guava seed meal gave an acceptable, but comparatively inferior product.

No abstract

This work is carried out to evaluate the effect of frozen storage and cooking methods on the quality of chicken meat. The highest moisture losses were observed in chicken breast and thigh meat samples cooked by the microwave method. Also, all the investigated cooking methods of the same samples reduced their total protein, nitrogenous compounds and total lipids, especially after boiling. The loss by cooking methods increased as the time of frozen storage increased. The extracted fat of frozen stored chicken thigh meat samples exhibited higher acid, peroxide and TBA values than those of breast fat samples after all cooking methods. The highest losses of essential, nonessential, total amino acids and unsaturated fatty acids were found in frozen stored chicken breast and thigh meat samples cooked by roasting. Moreover, the lowest losses of the same amino and fatty acids were noticed in the same samples cooked by pressure cooking. The results indicated that either fresh or frozen stored chicken breast and tight meat samples cooked by boiling and pressure cooking methods were significantly with better for tenderness and juiciness than samples cooked by other cooking samples.