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 |
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| container_title | International journal of food properties |
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| creator | Maskat, M.Y Kerr, W.L |
| description | 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 |
| doi_str_mv | 10.1081/JFP-120030042 |
| format | Article |
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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 < 0.05) decrease with increasing levels of surfactant as well as decreasing batter mix ratios. The level of surfactant did not have a significant effect on yield parameters or moisture content of the coated product; however, surfactant level did have a significant effect (p < 0.05) on fat content and coating adhesion. The high fat content of coatings with higher surfactant levels was attributed to the lower interfacial tension between the frying oil and coating. Higher fat content in the coating was suggested to be the cause of higher coating loss during shaking in the coated products. The batter mix ratio was found to have significant (p < 0.05) effects on all parameters, with the exception of the moisture content of the middle region and cooking loss.</description><identifier>ISSN: 1094-2912</identifier><identifier>EISSN: 1532-2386</identifier><identifier>DOI: 10.1081/JFP-120030042</identifier><language>eng</language><publisher>Taylor & Francis Group</publisher><subject>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</subject><ispartof>International journal of food properties, 2004-12, Vol.7 (2), p.341-352</ispartof><rights>Copyright Taylor & Francis Group, LLC 2004</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c347t-ef75006e9ad3656fdd866f1ab0819f6cc9476061b3dd2b919b1051b007fe602a3</citedby><cites>FETCH-LOGICAL-c347t-ef75006e9ad3656fdd866f1ab0819f6cc9476061b3dd2b919b1051b007fe602a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,27907,27908</link.rule.ids></links><search><creatorcontrib>Maskat, M.Y</creatorcontrib><creatorcontrib>Kerr, W.L</creatorcontrib><title>Effect of surfactant and batter mix ratio on the properties of coated poultry product</title><title>International journal of food properties</title><description>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 < 0.05) decrease with increasing levels of surfactant as well as decreasing batter mix ratios. The level of surfactant did not have a significant effect on yield parameters or moisture content of the coated product; however, surfactant level did have a significant effect (p < 0.05) on fat content and coating adhesion. The high fat content of coatings with higher surfactant levels was attributed to the lower interfacial tension between the frying oil and coating. Higher fat content in the coating was suggested to be the cause of higher coating loss during shaking in the coated products. The batter mix ratio was found to have significant (p < 0.05) effects on all parameters, with the exception of the moisture content of the middle region and cooking loss.</description><subject>Adhesion</subject><subject>Batter/breading</subject><subject>batters</subject><subject>binding capacity</subject><subject>breaded fried chicken breast meat</subject><subject>breads</subject><subject>breast muscle</subject><subject>chicken meat</subject><subject>coating adhesion</subject><subject>coatings</subject><subject>cooking loss</subject><subject>cooking quality</subject><subject>cooking yield</subject><subject>deep fat frying</subject><subject>lipid content</subject><subject>Poultry</subject><subject>Surfactant</subject><subject>surfactants</subject><subject>temperature</subject><subject>water content</subject><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNp1kE1LxDAQhoMouH4cPZs_UJ0kbdocZdn1gwUF3XOY5kMr3aYkWXT_vV1WvHmagfd5BuYl5IrBDYOG3T4tXwrGAQRAyY_IjFWCF1w08njaQZUFV4yfkrOUPgFYIxjMyHrhvTOZBk_TNno0GYdMcbC0xZxdpJvum0bMXaBhoPnD0TGG0cXcubSXTMDsLB3Dts9xtw_t1uQLcuKxT-7yd56T9XLxNn8oVs_3j_O7VWFEWefC-boCkE6hFbKS3tpGSs-wnb5RXhqjylqCZK2wlreKqZZBxVqA2jsJHMU5KQ53TQwpRef1GLsNxp1moPed6KkT_dfJxDcHvht8iBv8CrG3OuOuD9FHHEyXtPhPvT6oHoPG9ziR61cObEpVWTFRix9DwXAq</recordid><startdate>20041231</startdate><enddate>20041231</enddate><creator>Maskat, M.Y</creator><creator>Kerr, W.L</creator><general>Taylor & Francis Group</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>20041231</creationdate><title>Effect of surfactant and batter mix ratio on the properties of coated poultry product</title><author>Maskat, M.Y ; Kerr, W.L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c347t-ef75006e9ad3656fdd866f1ab0819f6cc9476061b3dd2b919b1051b007fe602a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Adhesion</topic><topic>Batter/breading</topic><topic>batters</topic><topic>binding capacity</topic><topic>breaded fried chicken breast meat</topic><topic>breads</topic><topic>breast muscle</topic><topic>chicken meat</topic><topic>coating adhesion</topic><topic>coatings</topic><topic>cooking loss</topic><topic>cooking quality</topic><topic>cooking yield</topic><topic>deep fat frying</topic><topic>lipid content</topic><topic>Poultry</topic><topic>Surfactant</topic><topic>surfactants</topic><topic>temperature</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Maskat, M.Y</creatorcontrib><creatorcontrib>Kerr, W.L</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Maskat, M.Y</au><au>Kerr, W.L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of surfactant and batter mix ratio on the properties of coated poultry product</atitle><jtitle>International journal of food properties</jtitle><date>2004-12-31</date><risdate>2004</risdate><volume>7</volume><issue>2</issue><spage>341</spage><epage>352</epage><pages>341-352</pages><issn>1094-2912</issn><eissn>1532-2386</eissn><abstract>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 < 0.05) decrease with increasing levels of surfactant as well as decreasing batter mix ratios. The level of surfactant did not have a significant effect on yield parameters or moisture content of the coated product; however, surfactant level did have a significant effect (p < 0.05) on fat content and coating adhesion. The high fat content of coatings with higher surfactant levels was attributed to the lower interfacial tension between the frying oil and coating. Higher fat content in the coating was suggested to be the cause of higher coating loss during shaking in the coated products. The batter mix ratio was found to have significant (p < 0.05) effects on all parameters, with the exception of the moisture content of the middle region and cooking loss.</abstract><pub>Taylor & Francis Group</pub><doi>10.1081/JFP-120030042</doi><tpages>12</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | International journal of food properties, 2004-12, Vol.7 (2), p.341-352 |
| issn | 1094-2912 1532-2386 |
| language | eng |
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| source | Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | 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 |
| title | Effect of surfactant and batter mix ratio on the properties of coated poultry product |
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