Effect of surfactant and batter mix ratio on the properties of coated poultry product

Chicken breasts were battered and breaded using batter solutions of different surfactant (Tween 80) levels (0, 2.5, and 75 ppm) and batter mix to solvent ratios (1:1.5, 1:2.2, and 1:3). The battered and breaded chicken breasts were fried at an initial temperature of 160°C for 240 s. The fried produc...

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Veröffentlicht in:	International journal of food properties 2004-12, Vol.7 (2), p.341-352
Hauptverfasser:	Maskat, M.Y, Kerr, W.L
Format:	Artikel
Sprache:	eng
Schlagworte:	Adhesion Batter/breading batters binding capacity breaded fried chicken breast meat breads breast muscle chicken meat coating adhesion coatings cooking loss cooking quality cooking yield deep fat frying lipid content Poultry Surfactant surfactants temperature water content
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Zusammenfassung:	Chicken breasts were battered and breaded using batter solutions of different surfactant (Tween 80) levels (0, 2.5, and 75 ppm) and batter mix to solvent ratios (1:1.5, 1:2.2, and 1:3). The battered and breaded chicken breasts were fried at an initial temperature of 160°C for 240 s. The fried products were then analyzed for yield parameters (coating pickup, cooking loss, and cooked yield), moisture content, fat content, and coating adhesion. Contact angle of the batter solution with raw chicken meat was also determined, and was found to significantly (p
ISSN:	1094-2912 1532-2386
DOI:	10.1081/JFP-120030042