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Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying.

Rashmi, Das and Deepthi, P. Pawar and Modi, V. K. (2013) Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50 (2). pp. 284-292. ISSN 0022-1155

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Abstract

The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p≤0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p≤0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p≤0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.

Item Type: Article
Uncontrolled Keywords: Battered fried chicken . Pressure frying . Conventional frying . Juiciness . Hunter colour . Texture
Subjects: 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
600 Technology > 08 Food technology > 03 Cooking-Recipes
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2013 04:51
Last Modified: 05 Dec 2016 10:41
URI: http://ir.cftri.com/id/eprint/11096

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