Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings

Abstract

Deep-fat fried foods are a popular choice in the United States, known for their delicious taste and affordability. However, they often absorb excessive amounts of oil during frying, leading to accelerated lipid oxidation and reduced shelf life. This study introduced an innovative approach by developing edible coatings from oleogels (OGC) loaded with thyme essential oil (TEO) at varying concentrations (0 %, 0.5 %, 1 %, and 2 % v/v). Uncoated samples were also included as controls to assess the effect of the coating on chicken nuggets. The aim was to explore their effectiveness in enhancing the physicochemical properties and sensory attributes of deep-fat fried chicken nuggets. Results indicated that the incorporation of TEO effectively reduced coating pickup in coated samples. Furthermore, these oleogel-based coatings significantly minimized moisture loss and fat uptake in chicken nuggets, improving both lightness (L*) and a* values without significant changes in pH values or textural parameters. Most notably, increasing TEO concentration led to a remarkable two-fold reduction in peroxide values compared to the control. Importantly, sensory analysis revealed that the addition of TEO to the coating does not compromise the overall sensory quality of the fried products. This study suggests promising future applications of OGC and TEO blends in mitigating quality degradation in deep-fat fried foods. These findings hold great potential for the food industry, offering a pathway to healthier, longer-lasting fried products with enhanced sensory appeal.