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.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Ahmed PO, Miller MF, Lyon CE, Vaughters HM, Reagan JO (1990) Physical and sensory characteristics of low fat fresh pork sausage processed with various levels of added water. J Food Sci 55:625–628
Andres DK, Inz H, Szmanko T (2006) Sensory quality of selected physicochemical properties of processed meat products produced in different plants. Acta Sci Pol Technol Aliment 52:93–105
AOAC (2007) Official methods of analysis, 18th edn. Association of Official Analytical Chemists, Washington DC
APHA (2001) The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product. In: Speck ML (ed) Compendium of methods for the microbiological examination of foods, 4th edn. American Public Health Association, Washington DC, p 914
Balasubramaniam VM, Chinnan MS, Mallikarjunan P (1995) Deep-fat frying of edible film coated products: Experimentation and modeling. In: Food Processing Automation IV, Proceedings of the FPAC IV Conference, November 3–5, Chicago, Ill. St. Joseph, MI: American Society of Agricultural Engineers, pp 486–493
Balasubramaniam VM, Chinnan MS, Mallikarjunan P, Phillips RD (1997) The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product. J Food Process Eng 20:17–29
Bourne MC (1978) Texture profile analysis. Food Technol 32:62–66, 72
Colmenero FJ (1996) Technologies for developing low-fat meat products. Trends Food Sci Technol 7:41–48
El-Magoli S, Laroia S, Hansen PMT (1996) Flavor and texture characteristics of low fat ground beef patties formulated with whey protein concentrate. Meat Sci 42(2):179–193
Esturk O, Kayacier A, Singh RK (2000) Reduction of oil uptake in deep fried tortilla chips Reducción de la absorción de aceite en la fritura de tiras de maíz. Food Sci Technol Int 6(5):425–431
Farkas BE, Singh RP, McCarthy MJ (1992) Determination of oil/water distribution within fried foods. Presented at the Annual Meeting of the Inst. of Food Technologists, New Orleans, LA
Feeney RD, Gross AT, Haralampu SG (1993) Potato and other food products coated with edible oil barrier films. U.S. Patent 5,217,736
Heath H (1970) Flavour: a brief consideration of the chemistry and technology. Flavour Industry 586–590
Innawong B, Mallikarjunan P, Marcy J, Cundiff J (2005) Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen. J Food Process Preservation 30:231–45
Kilpatrick PW, Lowe E, Van Andel WB (1955) Tunnel dehydrators for fruit and vegetables. Adv Food Res 6:313–372
Kozempel MF, Tomasula PM, Craig JC (1991) Correlation of moisture and oil concentration in French fries. Lebensm Wiss Technol 24:445–448
Landes DR, Blackshear CD (1971) The effects of different cooking oils on flavor and color of fried chicken breading material. Poult Sci 50:894–897
Loewe R (1990) Ingredient selection for batter systems. In: Kulp K, Loewe R (eds) Batters and breadings in food processing. American Association of Cereal Chemists, Inc, Minnesota, pp 11–28
Luyten H, Plijter JJ, Van vliet T (2004) Crispy/crunchy crusts of cellular solid foods. A literature review with discussion. J Texture Stud 35:445–492
Mallikarjunan P, Mittal GS (1994) Meat quality kinetics during beef carcass chilling. J Food Sci 59(291–294):302
Mallikarjunan P, Chinnan MS, Balasubramaniam VM (1997) Mass transfer in edible film coated chicken nuggets: Influence of frying temperature and pressure. In: Narsimhan G, Okos MR, Lombardo S (eds) Food engineering. Purdue University, West Lafeyette, pp 107–111
McDonough C, Gomez MH, Lee JK, Waniska RD, Rooney LW (1993) Environmental scanning electron microscopy evaluation of tortilla chip microstructure during deep-fat frying. J Food Sci 58:199–203
Modi VK, Sidde Gowda GS, Sakhare PZ, Mahendrakar NS, Narasimha Rao D (2006) Pre-processed spice mix formulation and changes in its quality during storage. LWT Food Sci Technol 39:613–620
Rahman MS, Potluri PL (1990) Shrinkage and density of squid flesh during air drying. J Food Engr 2:133–143
Rao VNM, Delaney AM (1995) An engineering perspective on deep-fat frying of breaded chicken pieces. Food Technol 49(4):138–141
Saguy IS, Pinthus EJ (1995) Oil uptake during deep-fat frying: factors and mechanism. Food Technol 49(4):142–145, 152
Scott R (1987) A review of crumb coatings. In: Fuller DB, Parry RT (eds) Suvoury coatings. Elsevier Applied Science, New York, pp 7–11
Serdaroglu M, Degirmencioglu O (2004) Effects of fat level (5%, 10%, 20%) and corn flour (0%, 2%, 4%) on some properties of Turkish type meatballs (Koefte). Meat Sci 68:291–296
Stark LE, Gross AT (1992) Hydrophobic protein micro particles and preparation thereof. U.S. Patent 5,145,702
Statsoft (1999) Statistica for windows. Stasoft Inc, Tulsa
Tarladgis BG, Walts BM, Younatahtan MT, Durgan JR (1960) A distillation method for quantitative determination of malonaldehyde in foods. J Am Oil Chem Soc 37:44–48
Ulu H (2004) Effect of wheat flour, whey protein concentrate and soya protein on oxidative processes and textural properties of cooked meatballs. Food Chem 87:523–529
Acknowledgment
This work was supported by the Net Work Project (NWP) under the 11th five year plan funded by CSIR, New Delhi. Thanks to Dr KSMS Raghavarao, Head, Food Engineering, for his valuable suggestions during research work.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Das, R., Pawar, D.P. & Modi, V.K. Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. J Food Sci Technol 50, 284–292 (2013). https://doi.org/10.1007/s13197-011-0350-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-011-0350-z