Abstract

The study was carried out to determine the effect of microwave cooking in nutrients components, fatty acids and amino acids composition of white and black chicken meat (breast &thigh) and Common Carp fish (Cyprinus carpio) as compared with some conventional methods, i.e. boiling, pressure and roasting for chicken meat, frying and roasting for common carp fillets . The following results were obtained: Uncooked chicken breast meat samples had higher contents of moisture, protein, ash, P, K and Mg, but lower contents of fat, Na, Ca, Fe, Zn and Cu than uncooked thigh meat. The percentage of saturated fatty acids (SFA) of chicken meat (breast and thigh) was higher than the percentage of unsaturated fatty acids (USFA).