Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken

Abstract

Chicken processing generates large quantities of by-products which can be used a source of protein for fat uptake reduction in fried chicken industry. This study investigated the use of edible coating prepared from chicken protein (CP) recovered using isoelectric precipitation/solubilization (ISP) from chicken drumstick processing by-products as a fat blocker in deep-fat fried chicken drumsticks samples. The samples were coated with edible coating at three different CP concentrations 5, 10, or 15% w/w and subsequently dipped in batter and breaded prior to deep frying. Deep-fat fried samples without edible coating served as control. The samples were deep-fried at 177 °C for 3–4 min. Proximate composition, pH, texture, frying yield and sensory properties of the samples were tested. Total fat content of deep-fried samples with 15% coating showed the lowest amount of absorbed fat, about 60% less than the control. No difference was found between the color, pH and sensory properties of the coated and uncoated samples. However, uncoated samples were harder than coated samples. Also, samples coated with coating had higher moisture content and frying yield after frying, compared to uncoated samples. The development of low-fat fried foods using this approach would allow consumers to enjoy the taste and texture that is characteristic of fried food. At the same time, the food industry can reduce the environmental issues due to disposal of chicken processing by-products. The use of chicken proteins as an edible coating on fried chicken is novel and product friendly.