Quality Characteristics of Fried Broiler Chicken Prepared by Two Processing Methods

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 ± 1C. 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 cfu/g) and sensory quality attributes (decrease in scores from 7.9 – 6.0) during storage. Thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) were lower (P ≤ 0.05) for MCF (0.37 – 0.83) than for MF (0.48 – 0.97) products. However, MF products were more tender (P ≤ 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 ± 1C) period of 3 days studied.

Changes in Quality of Chicken Curry During Frozen Storage

“…An increase in FFA values in meat products because of lipase activity during storage has been reported by many authors; however, this increase did not increase rancidity in pork sausages (Fernandez and Rodriguez 1991;Zalacain et al 1995), buffalo-meat burgers (Modi et al 2003), fried chicken (Yashoda et al 2004b) and chicken nuggets (Modi et al 2004). Camire et al (1990) reported no toxicological effects of increased levels of FFA.…”

Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

“…A gradual increase in FFA and TBA values (Fig. 3) explains the descending trend in the rating for sensory quality of foods during storage and has been reported by many researchers (Bullock et al, 1994;Modi et al, 2003;Sen & Karim, 2003;Yashoda, Jagannatha Rao et al, 2004;Yashoda, Modi et al, 2004). The results in the present investigation indicate that the fried egg chips packed in air or nitrogen and stored at 27 ± 2°C for up to 4 months are sensorily acceptable, and among the binders barley egg chips were rated better than the chips containing pearl millet or sorghum.…”

“…Some reports on egg products, viz., egg coated potato (Muller, 1994), egg and cheese product (Heick, Case, & Chawan, 1997), egg flakes (Lee, Yang, & Chi, 1998) and egg white chips (Yang, Lien, & Liao, 2000) are available. Recently, Yashoda, Jagannatha Rao, Mahendrakar, and Narasimha Rao (2004) and Yashoda, Modi, Mahendrakar, Sachindra, and Narasimha Rao (2004) reported on preparation and quality aspects of egg loaf.…”

Changes in Quality of Minced Meat From Goat Due to Gamma Irradiation

“…1998), buffalo meat burgers (Modi et al. 2003), fried chicken (Yashoda et al. 2004) and chicken curry (Modi et al.…”