This study was performed to examine the effect of deep frying and Superheated steam (SHS)
oven on the proximate composition, fatty acid composition, and amino acid composition of
chicken sausage. The results showed that the moisture content statistically decreased after
cooking. The protein content and total ash increased after cooking. The fat content showed
insignificant reduction during SHS cooking, whereas the frying process showed significant
increase in total fat content. The fatty acid composition was affected more by the frying process,
which showed an increase in the proportions of SFA, PUFA, and the ratio of n-6/n-3 while the
SHS cooking insignificantly affected the fatty acid composition. The amount of total amino
acid showed significant increase after cooking. The present study provides possible application
of SHS oven as a healthy technique for cooking food compared with the deep frying process.