Effects of combined roasting with steam cooking on fat content, physicochemical properties and in vitro protein digestion of chicken wings as compared with other conventional cooking methods

The effects of a novel combined roasting with steam cooking (RSC) on fat loss, sensory attributes, fatty acids profile, free amino acids and in vitro protein digestion of chicken wings (CWs) as compared with three other conventional cooking methods including microwave cooking (MWC), roasting cooking (RC) and steam cooking (SC) were investigated. RSC treatment (55.99%) exhibited higher fat reduction compared with the other three treatments of MWC (48.55%), RC (44.86%), and SC (46.58%). Unsaturated fatty acid contents of CWs in the four cooking methods were markedly higher than that of saturated fatty acid, and the PUFA/SFA were all within the recommended ratio (>0.4). RC treatment significantly increased the free amino acids content compared with MWC, RSC and SC treatments. MWC and RSC treatments significantly improved the digestibility of CWs. This study should provide guidance in cooking method choices with fat content reduction of meat products.