Selected minerals in raw and cooked chicken parts

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Virginia Polytechnic Institute and State University

This research was designed to quantify nine minerals in seven chicken parts composited into sixteen groups from one-hundred-twenty-eight chickens. The research will provide nutritionists with accurate data regarding this common food item. Also, the effects of baking or simmering on the mineral content of chicken meat were examined.

Nine minerals, including calcium, magnesium, manganese, potassium, phosphorus, sodium, iron, zinc, and copper were analyzed in seven anatomical parts of the chicken including light and dark meats, skin, fat and drippings. A nitric and perchloric acid wet-ashing digestion eliminated all organic matter from ten gram samples leaving behind the elements which were detected spectrophotometrically. Values were expressed in mg/100g wet sample.

The most abundant minerals studied were phosphorus and potassium with values ranging from 50.0 mg/100g to 200.0 mg/100g. Sodium was present in moderately high values, about 40 to 100 mg/100g. Copper, magnesium, manganese, and calcium were present in lesser quantities with values between 6.0 and 78.0 mg/100g. Iron and zinc with values of 1.0 mg/100g or less were found only in trace amounts.

Analysis of variance revealed a significant interaction (p>.0001) between raw and baked chicken and between raw and simmered chicken. Thus, differences between the raw and corresponding cooked composites were not consistent differences and no general statement can be made regarding the leaching of minerals from raw chicken by baking or simmering the meat except that it does not seem to occur.