The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs

Lane, Ralph H; Nguyen, Huy Quang; Jones, Sharman W.; Midkiff, Valva C

doi:10.3382/ps.0610294

Cited by 6 publications

(6 citation statements)

References 7 publications

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“…Cooking conditions for the two studies varied. Lane et al (1982) found less moisture loss occurred in breaded thighs fried at 163 C than in those fried at 177 and 191 C, however, there were no differences in yields among the treatments.…”

Section: Introductioncontrasting

confidence: 66%

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A Pilot Plant Study of the Effect of Four Cooking Methods on Acceptability and Yields of Prebrowned Battered and Breaded Broiler Parts

Baker

Scott-Kline

Hutchison³

et al. 1986

Poultry Science

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Phosphated broiler breasts, thighs, drums, and wings were dusted, battered, and breaded, then cooked by three methods including full frying (FF), short, deep fat frying, steaming followed by short, deep fat frying (FSF), and short, deep fat frying followed by oven-cooking (FOC). For the fourth method, the parts were cooked in water followed by dusting, battering, breading, and short, deep fat frying (WC). Industrial pilot plant equipment was used. Pickup of batter and breading and yields for the separate parts at each step were determined. Evaluation of frozen, reheated parts included taste paneling and determination of shear values. Moisture and fat analyses were performed on samples after the first cooking.Final average yield (final weight/raw weight) for combined parts was highest for pieces cooked by FSF, followed by FOC in both experiments. Sensory scores for texture, tenderness, juiciness, flavor, and overall acceptability of meat were generally optimum for parts cooked by all methods. Forces required to shear meat were lowest for FSF breasts and thighs and highest for WC breasts and FF and WC thighs. Moisture contents of breaded breasts and thighs cooked by FSF and WC methods were higher than those of parts cooked by FF and FOC.

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Section: Introductioncontrasting

confidence: 66%

“…Batter and breading formulations and techniques of application may introduce another set of variables influencing yields (Baker et al, 1972b;Yang and Chen, 1979;Lane et al, 1982).…”

Section: Introductionmentioning

confidence: 99%

A Pilot Plant Study of the Effect of Four Cooking Methods on Acceptability and Yields of Prebrowned Battered and Breaded Broiler Parts

Baker

Scott-Kline

Hutchison³

et al. 1986

Poultry Science

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“…1987; Rice and Gamble 1989). Lower moisture content was reported at higher frying temperature (Lane et al . 1982).…”

Section: Resultsmentioning

confidence: 93%

Effect of Enrobing on the Quality and Shelf Life of Buffalo Meat Cutlets Under Frozen Storage

Ahamed

Anjaneyulu

Sathu

et al. 2007

Journal of Muscle Foods

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Quality and shelf life of enrobed buffalo meat cutlets packaged in low‐density polyethylene bags were evaluated during 90 days of frozen storage. Enrobed cutlets with edible coating had significantly (P < 0.01) lower shrinkage, moisture and fat contents than uncoated cutlets. The pH of the enrobed cutlets showed a nonsignificant (P > 0.05) increasing trend throughout the storage period, although not consistently, whereas thiobarbituric acid reactive substance values showed a significant (P > 0.05) decline from 60 days of storage in both the control and enrobed cutlets. The enrobed cutlets had slightly lower (P > 0.05) mesophilic bacterial counts than the control, whereas psychrotrophic bacteria and yeast and mold were detected occasionally in both products, but only in insignificant levels. Panelists rated significantly (P > 0.05) higher for various sensory attributes of enrobed cutlets throughout the storage period, but a decline in these attributes was observed at the end of the storage period. Uncoated cutlets were acceptable up to 60 days, and enrobed cutlets were highly acceptable up to 90 days. The study made clear that enrobing further improved the shelf life and acceptability of buffalo meat cutlets, and it had a shelf life of 90 days under frozen storage. PRACTICAL APPLICATIONS Enrobing/coating of meat products with edible materials improves their cooking yield and provides better protection against oxidative and microbiological deterioration. It can also significantly enhance the sensory qualities of meat products and could be an effective method of value addition with better consumer acceptability. Enrobed cutlets can be successfully added to the list of value‐added convenience meat‐based products.

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“…Therefore, in order for the percent fat of breaded parts to equal the fat percentage of floured parts, an appreciable amount of the frying medium must be absorbed by the breading. Lane et al (1982) demonstrated that the percentage fat of raw, commercially breaded broiler thighs was significantly lower (p < 0.05) than the percentage fat of the raw thighs alone. After frying, however, the percent fat of the breaded parts equaled that of the raw thighs without breading.…”

Section: Compositionmentioning

confidence: 94%

“…Composition of floured broiler parts (Mostert and Stadleman, 1964; Nakai and Chen, 1986;Posati, 1979;Smith and Vail, 1983) and of breaded parts (Lane, Nguyen, Jones, and Midkiff, 1982;Mostert and Stadleman, 1964;Nakai and Chen, 1986;Posati, 1979) prepared by deep-fat frying have been reported. Generally, as the amount of coating increased, percentages of moisture and protein decreased while fat percentage increased.…”

mentioning

confidence: 99%

Effect of Coating Type on Yield, Fry Time and Composition of Broiler Parts Prepared in a Household Fryer

Lane

Jones

Abdel‐Ghany

1987

Home Economics Research Journal

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Like parts from each of eight broilers were coated by either dredging in flour (home preparation) or breaded by a commercial procedure. The coated parts of each broiler were then fried in a household deep‐fat fryer to an internal tempera ture of 93°C (200°F). Fry time, yield, and composition were compared for like parts coated by the two methods. Generally, fry time was longer for pieces breaded by the commercial procedure. Breaded breasts and thighs produced greater yield than the floured parts. Moisture and protein percentages were lower for all breaded parts and fat percentage was higher for breaded wings and drumsticks. These data suggest that, generally, commercial coatings with increased coating weight extend fry time, increase fat absorption, and decrease moisture and pro tein percentages.

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The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs

Cited by 6 publications

References 7 publications

A Pilot Plant Study of the Effect of Four Cooking Methods on Acceptability and Yields of Prebrowned Battered and Breaded Broiler Parts

A Pilot Plant Study of the Effect of Four Cooking Methods on Acceptability and Yields of Prebrowned Battered and Breaded Broiler Parts

Effect of Enrobing on the Quality and Shelf Life of Buffalo Meat Cutlets Under Frozen Storage

Effect of Coating Type on Yield, Fry Time and Composition of Broiler Parts Prepared in a Household Fryer

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