engleski

Influence of various coating compositions to the textural properties of deep fried chicken

In this study, instrumental analysis of 8 different coating formulations for sheathing food products was conducted. The effects of Fibrex, pectin, rice starch, and extruded corn flour were evaluated. After frying coated chicken meat at 170oC for 4 minutes, an analysis of hardness, toughness, elasticity and adhesion of deep fried coated chicken meat was performed using the Ta.HDPlus Texture Analyser. Fibrex as one of the ingredients was effective in modifying coating characteristics, and showed up to 50 % decrease of hardness and 6 % decrease in toughness compared to tested commercial products. Adhesiveness of coatings dropped with the increase in Fibrex content. Toughness of the samples gradually increased with addition of a pectin, but adhesiveness of coatings showed significant increase. Adhesiveness continues to rise with the addition of rice starch to coatings. None of the ingredients in coating influenced the elasticity of meat.

hardness; toughness; coating; chicken

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