Marination of calcium chloride injected to Chuck and Brisket to improve frying quality

French fries is snack which usually made from potatoes with the first frying treatment and then frozen. Orange sweet potatoes can also proceed to become French fries as diversifying food form. This study used two factors, the concentration of cassava starch (CCS): (0.5%, 1.0%, 1.5%) and the concentration of calcium chloride (CCl2): (0.5%, 1.0%, 1.5%, 2.0%). The best edible coating was from cassava starch concentration of 0,5% and calcium chloride concentration of 2,0% of French fries.

ABSTRACTA combination of alkali (sodium phosphate or calcium chloride) infiltration and blanching and their order of application were studied for their effect on the sensory and physico‐chemical (moisture, fat, sugars, and shear force) quality of sweetpotato French fries (SPFF) made from sweetpotatoes (SP) stored for 3 months or 1 year. Sensory quality (taste, texture, and overall acceptability) were evaluated using a nine‐point hedonic scale. Treatment of SP strips with sodium phosphate solutions prior to blanching caused an increase in firmness as compared with untreated strips. For SPFF produced from SP stored 3 months, sensory quality of treated SPFF was indistinguishable from untreated SPFF. However, for SP processed at 1 year of storage, the sensory texture of treated samples was more acceptable than the sensory texture of untreated samples. Shear force data indicated that the firmest samples did not have the most acceptable sensory texture, indicating that there is an optimal level of shear force that gives the “right” amount of resistance to chewing to result in a more acceptable product. This process can be used in the manufacture SPFF from SP stored up to 1 year.