Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat

Abstract

This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170°C, 180°C and 190°C for 4, 8, 12- and 16-min. Cooking yield and loss were assessed by weight changes before and after frying and tenderness changes were determined by measuring the compression force using instrumental texture profile analysis (TPA). The sensory acceptance and preferences were conducted on the samples by panel of judges. Cooking yield of fried chicken breast meat decreased significantly (p < 0.05) with increasing frying temperature and time. Air fried (AF) samples had higher mean cooking yield value of 59.26 % than DF method sample of 50.00%. Samples fried at lower frying times had significantly (p < 0.05) higher cooking yield compared with longer frying times. Cooking loss increased significantly (p < 0.05) with increasing frying temperature and time. Samples fried with hot air adopting AF method had lower average cooking loss (40.20%), fat content (6.62 %) and higher compression force (hardness) value (12.39 kg/F) than samples fried by DF method which had higher cooking loss (49.47 %) and lower compression force or hardness (12.18 kg/F) and higher fat content (11.88 %). Samples fried for 4 min had significantly (p < 0.05) the least value in cooking loss and tenderness, but 8 min fried samples had better sensory attributes than 4 min fried samples, which were pinkish colour in appearance and unappetizing to consumers. Air frying method with the best tenderness value (20.43 ± 1.15 Kg/F), while deep fat frying method-produced samples with its best tenderness value (18.89 ± 0.70 Kg/ F) at 170°C for 16 min. Sensory evaluation showed that DF products were moderately crispy (7.19) compared to AF products, which were slightly crispy (5.45). The interaction effect of frying method, frying temperature and frying time was significant for cooking yield, loss and tenderness. However, the overall interaction (frying method x frying temperature x frying time) was found to be significant in coking yield and loss, but not significant in tenderness.

Effect of Roasting, Steaming and Internal Temperatures on Proximate Composition, Vitamins and Sensory Properties of Spent Hen Muscle

“…Moreover, meat is a complex food, enwrapped with different levels of connective tissues, but highly nutritious. However, meat subjected to heat treatment to make it edible, digestible, improve flavor and desirable colour, as well as increase shelf-life [8,9]. Steam treatment permits attainment of moistfree texture, retention of meat's natural flavour and juices as well as offers less effect on meat fat compared to other wet heat methods.…”

Nutritional Quality of Sempol with Different Meat Variants

“…Fellows [39] argued that the increased fat content is caused by the presence of absorption during the frying process. Alugwu et al [40] also argued that the process of frying with a high temperature can lead to high fat content. The results of element composition of sempol with different types of meat showed a number of elements contained in sempol chicken, beef, and lamb which lies in the unity of weight (Weight; Wt) and unity of atom (Atomic; At).…”

Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat

“…Chicken has also no religious discrimination, low content of saturated fatty acids compared to other meat types. It has an increased consumption rate, low cholesterol, but good sources of essential amino acids and minerals elements as reported by Sharma and Sharma [2] and Riovanto et al [3], Chumngeon et al [4], Alugwu et al [5] and Alugwu et al [6]. It has been reported by Sharma and Sharma [2] to constitute on wet bases 74 % moisture, 23 % protein and 1.2 % fat.…”