Porosity of Deep Fat Fried Breaded Chicken Meat
@article{Jeek2009PorosityOD, title={Porosity of Deep Fat Fried Breaded Chicken Meat}, author={Damir Je{\vz}ek and Mladen Brn{\vc}i{\'c} and Suzana Rimac Brn{\vc}i{\'c} and Sven Karlovi{\'c} and Tomislav Bosiljkov and Branko Tripalo and Damir Karlovi{\'c} and Juraj {\vS}ipu{\vs}i{\'c} and Drago Pukec}, journal={Food Technology and Biotechnology}, year={2009}, volume={47}, pages={389-395} }
Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat have been evaluated. [] Key Method Porosity of the fried breaded chicken meat was calculated from particle and bulk density. Pore size and particle size distribution were determined using microscopy image analysis and particle density by mercury intrusion porosimeter (MIP). Since there is a wide range of particle…
Figures and Tables from this paper
7 Citations
Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat
- Chemistry
- 2016
The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken…
The description of oil absorption behavior of potato chips during the frying
- Materials ScienceLWT
- 2018
The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog.
- Medicine, ChemistryJournal of texture studies
- 2019
All three fractions of pores in the meat analog were significantly influenced by predrying and frying times; however, batter formulation did not show any significant influence.
The behaviour of some vegetable-based materials used as edible coating on chicken nuggets.
- Chemistry
- 2011
Summary In this study, chicken nuggets were predusted with zein or soy protein isolate (SPI) as the first coating. Next they were coated with 0.1, 0.2 or 0.3 % carboxymethylcellulose (CMC) batters as…
Radical Scavenging Activity of Tertiary Butyl Hydroquinone and Assessment of Stability of Palm Oil (Elaeis guineensis) by Ultrasonic Studies
- Chemistry
- 2017
The aim of the current investigation is to evaluate the efficiency of tertiary butyl hydroquinone (TBHQ) as an antioxidant in edible oil like palm oil (Elaeis guineensis) by physical, chemical and…
Novel Aspects of Formation of Food Structure during Drying
- Business
- 2013
The acceptance of processed or minimally processed food products by consumers is highly dependent on several quality and nutritional attributes as well as their organoleptic characteristics.…
References
SHOWING 1-10 OF 35 REFERENCES
Porosity and pore size distribution in cooked meat patties containing soy protein
- Chemistry
- 2001
Ngadi, M.O., Kassama, L.S. and Raghavan, G.S.V. 2001. Porosity and pore size distribution in cooked meat patties containing soy protein. Canadian Biosystems Engineering/Le génie des biosystèmes au…
Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull
- Chemistry
- 2008
Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
- Chemistry
- 2005
Oil Uptake in Deep Fat Frying as Affected by Porosity
- Chemistry
- 1995
The porosity of a restructured potato product ranged from 0.089 to 0.168 after fluctuating subfreezing storage temperatures. A linear relation was found between oil uptake during frying and porosity…
Oil uptake properties of fried batters from rice flour.
- Chemistry, MedicineJournal of agricultural and food chemistry
- 1999
Batters were prepared, using rice flour as the main component, and analyzed for their oil uptake properties during frying. Rice flour resisted oil absorption better but was less effective as a…
Structural and Instrumental Textural Properties of Meat Patties Containing Soy Protein
- Chemistry
- 2003
Abstract The effect of two different types of soy protein namely soy protein flour (SPF) and texturized soy protein (TSP); soy protein extender concentration; cooking times; and cooking temperatures…
Functionality of batters containing different gums for deep-fat frying of carrot slices
- Chemistry
- 2006
COATING CHARACTERISTICS OF FRIED CHICKEN BREASTS PREPARED WITH DIFFERENT PARTICLE SIZE BREADING
- Materials Science
- 2002
Characteristics of coatings formed from breading of different particle sizes were investigated in breaded, fried chicken breasts. Breading was divided into three categories namely, small (particle…