The Behaviour of Some Vegetable-Based Materials Used as Edible Coating on Chicken Nuggets
In this study, chicken nuggets were predusted with zein or soy protein isolate (SPI) as the first coating. Next they were coated with 0.1, 0.2 or 0.3 % carboxymethylcellulose (CMC) batters as the second coating, and then breaded with bread crumbs. Finally, they were fried at 190 °C for 2, 4 or 6 min...
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| Format: | Article |
| Language: | English |
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University of Zagreb
2011-01-01
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| Series: | Food Technology and Biotechnology |
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| Online Access: | http://hrcak.srce.hr/file/103575 |
| Summary: | In this study, chicken nuggets were predusted with zein or soy protein isolate (SPI) as the first coating. Next they were coated with 0.1, 0.2 or 0.3 % carboxymethylcellulose (CMC) batters as the second coating, and then breaded with bread crumbs. Finally, they were fried at 190 °C for 2, 4 or 6 min. Predusting materials were found to enhance some physical, chemical and sensorial properties of nuggets after frying. In particular, using SPI was more advantageous than zein. It increased penetrometer values and sensorial scores as it decreased moisture loss. The performance values of batter materials were improved compared to the control. Also, the yield, moisture rate, penetrometer and general appearance values decreased as the frying time increased. During this period, frying loss and fat absorption increased. Results showed that the best coating process was using SPI as predusting material, 0.1 % CMC for batter, and 2 to 4 min of frying time. |
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| ISSN: | 1330-9862 1334-2606 |