Nutritional quality of chicken nuggets and Tuscan-type sausage submitted to frying in different lipid sources

The nutritional compositions of chicken nuggets and Tuscan-type sausage were evaluated in this study after frying them at 120 °C by immersion, intermittently, soybean, canola, sunflower, coconut oils as well swine lard for 10 15 min, respectively, to reach 72 the geodesic center each product. Proximate analytical composition revealed, addition expected reduction moisture content, also preservation protein content increase those lipids ash. On other hand, lipid profile analysis revealed aggregation fatty acids present sources with changes their composition, especially fried canola oils. These results suggest an interaction between source used process food matrices under investigation. This information is important industry since it makes wide use cooking method manufacture released consumption.