A Study on the Changes of Purine Content in the Meat After Rinsing Treatment and Difference Types of Cooking Methods

Yap, Tian Yian (2019) A Study on the Changes of Purine Content in the Meat After Rinsing Treatment and Difference Types of Cooking Methods. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Chicken meat is the most common poultry species that is widely consumed in the world. Besides that, the consumption of the chicken meat in Malaysia has been shoot up, especially chicken thigh and chicken breast. Purines are normally associated with food that contains high amount of protein. Purine will be converted into uric acid and excreted in urine. When the level of uric acid is high, it will cause gout problem. The objective of this study was to determine which treatment and cooking method is more effective to reduce the purine content in chicken meat. Also, this study was to determine which part of chicken can reduce purine content more effectively after rinsing process. The commonly consumed chicken meat product (chicken breast and chicken thigh) was used to analyse the level of purine content before and after the chicken meat rinsed with deionised water. The steps were rinsing the chicken meat by using a shaker in a 2:5 ratio, which 2 part of the sample to 5 part of the water for 5 minutes, then draining the chicken meat samples by using cheese cloth. Result shows that the total purine content in raw chicken breast and raw chicken thigh were reduced after being rinsed with water. Total purine content of chicken breast raw and chicken thigh raw are significantly (p<0.05) decreased from 5.47 mg/g dry weight to 4.34 mg/g dry and from 6.31 mg/g dry weight to 4.73 mg/g dry weight respectively. The result of baking the chicken breast and chicken thigh before rinsed with treatment does not show reduction of purine content but the they show significant reduction (p<0.05) after they underwent stir-fried cooking method. In conclusion, this research shows that the rinsed the chicken meat with deionised water and different cooking methods can reduce the level of purine content. KEYWORDS: Level of purine, cooking method, deionised water, gout problem, chicken thigh, chicken breast