Effects of Different Cooking Parameters on Various Quality Criteria, Lipid Oxidation, Mineral Composition, and Free Amino Acid Profile of Chicken Breast

In this study, the effects of chicken breast meat samples cooked in the oven at different temperatures (180, 200, and 220 °C) and times (16, 24, and 32 min) on various quality parameters, lipid oxidation, free amino acid profile, and mineral contents were investigated. Chicken breast samples were also analyzed in terms of several qualitative properties (pH, TBARS, cooking loss, lightness, redness, and yellowness). Both cooking temperature and cooking time affected the qualitative properties. It was determined that the mineral contents of the samples were affected by cooking time and temperature. The mineral content of the samples varied between 1.47 mg kg⁻¹ and 1700.46 mg kg⁻¹. In addition, the analysis of mineral content revealed that the order of mineral abundance in chicken samples was K > Na > Ca > Mg > Zn > Cu. In terms of free amino acid profile, it was determined that essential amino acids methionine (70.71–156.67 mg 100 g⁻¹) and phenylalanine (29.41–44.41 mg 100 g⁻¹), and non-essential amino acids alanine (66.29–141.11 mg 100 g⁻¹), glutamate (76.64–104.39 mg 100 g⁻¹), and glycine (35.03–56.18 mg 100 g⁻¹) contents were the highest. It was determined that the free amino acid content of the samples varied between 1.71 and 156.67 mg 100 g⁻¹. In addition, it was found that the pH, TBARS, cooking loss, lightness, redness, and yellowness parameters were significantly affected (p < 0.01). Consequently, it was found that the cooking temperature and duration significantly influenced the nutritional composition of chicken breast meat. Cooking at 180 °C for 16 min was identified as the optimal condition for minimizing lipid oxidation and maximizing mineral content.