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Effect of addition of dietary fiber in coating mixtures on a textural properties and oil uptake in deep fried chicken meat

In this study instrumental analysis of various different coating mixtures for coating of chicken meat (pectoralis major) was conducted. As dietary fibers, Fibrex (0.5 %, 1.5 % and 2.5 %) and pectin (0.5 %, 1.5 % and 2.5 %) were added in the mixtures. After frying of meat at 180 oC for 5 minutes, effects of addition of dietary fibers were evaluated. Analysis of oil uptake and main texture properties of meat (hardness and elasticity) were performed. Addition of pectin or Fibrex to mixtures shows significant decrease in oil uptake (up to 30 %). Water loss from meat was decreased, and consequently elasticity was much larger for samples coated with pectin or Fibrex coatings than for sample without dietary fiber coatings. Hardness of samples decrease up to 38 % with the increase of addition of Fibrex, and up to 47.5 % for samples coated with coatings which contain pectin. It can be concluded that the addition of dietary fiber to coating formulations have positive influence on textural properties of meat, as well as known health benefits.

texture analysis; hardness; elasticity; oil uptake; dietary fiber

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