Influence of Frying Time and Addition of Rice Starch on Oil Uptake and Textural Properties of Fried Coated Chicken Meat (CROSBI ID 160127)
Prilog u časopisu | stručni rad
Podaci o odgovornosti
Karlović, Sven ; Bosiljkov, Tomislav ; Ježek, Damir ; Brnčić, Mladen ; Karlović, Damir ; Šimunek, Marina
engleski
Influence of Frying Time and Addition of Rice Starch on Oil Uptake and Textural Properties of Fried Coated Chicken Meat
Rice starch in shares of 6, 8 and 10 % was used as replacement for eggs in the coating mixtures used for coating of meat before frying. After frying of meat at 170 oC for 4, 6 and 8 minutes, effects of frying time and addition of starch on oil uptake and meat texture were evaluated. Instrumental texture analysis of fried coated chicken meat was conducted, as well as Soxhlet method for determinimig of oil content in samples. Statistical analysis of relevant texture properties was performed. Hardness of fried meat samples decreased with increase of the starch content in mixture. Elasticity of meat increased as a result of coatings water holding capacity and consequent prevention of meat drying. Oil content in samples coated with mixtures containing rice starch decreased with increase of starch share. Optimal frying time was 6 minutes, which with 10 % of mass share of rice starch produced samples with 35.54 less oil.
texture analysis; hardness; elasticity; rice starch; frying
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Podaci o izdanju
4 (3-4)
2010.
116-119
objavljeno
1847-3423
1847-7461