Quality Characteristics Of Fried Broiler Chicken Prepared By Two Processing Methods

Yashoda, K. P. and Modi, V. K. and Mahendrakar, N. S. and Sachindra, N. M. and Narasimha Rao, D. (2004) Quality Characteristics Of Fried Broiler Chicken Prepared By Two Processing Methods. Foodservice Research International, 14. pp. 163-173.

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Abstract

Fried broiler chicken was prepared by two methods, viz., marination of chunks, smearing with batter mix and deep fat frying in refined vegetable oil (MF) or marination as above, partial cooking, smearing with batter mix and then frying (MCF). The products prepared were cooled, packed in polyethylene bags and held at 4 L- 1 C. Product quality was assessed by measuring rancidity parameters, instrumental firmness, microbiological and sensory quality during storage period of 3 days. The MF and MCF products were similar in free fatty acid (FFA as % oleic acid) (increase from 7.2 - 8.6%), microbial quality (standard plate counts) (increase from 1.5 - 2.7 log @/g) and sensory quality attributes (decrease in scores from 7.9 - 6.0) during storage. 73iobarbituric acid (TBA) values (mg malonaldehydekg sample) were lower (P I 0.05) for MCF (0.37 - 0.83) than for MF (0.48 - 0.97) products. However, MF products were more tender (P I 0.05) than MCF products as indicated by lower firmness values measured on Instron Texture Measuring System, favoring former treatment. Both the products were sensorily acceptable (score > 6.0) during storage (4 k 1 C) period of 3 days studied.

Item Type:	Article
Uncontrolled Keywords:	Fried broiler chicken direct frying partial cooking Marinated
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	12 Aug 2008 09:32
Last Modified:	03 Oct 2018 06:12
URI:	http://ir.cftri.res.in/id/eprint/8692

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