Deep-fat Fried Chicken Nuggets Research Articles

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

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.

Effect of soy protein isolate and batter temperature on flow properties of batter and quality of deep-fryied chicken nugget

Introduction: Batter coating is a new technology to reduce fat content of fried foods. The ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. Among batter additives, proteins can be used as an important and effective component, because of their emulsifying properties, water absorption, and barrier properties. Previous studies have shown that soya protein isolate (SPI) is a very good hydrophilic protein which could be used to control the viscosity of batter. The batter temperature has direct effect on its flow behavior's properties and has a major impact on the quality of final coated product. Therefore, the aim of the present study was to evaluate the effects of temperature (5, 25 and Co45) and SPI content (2 and 4%), on flow properties of the batter and quality of deep-fried chicken nuggets. Materials and methods:Raw materials such as fresh chicken breasts, onion, salt, hot pepper, wheat flour, baking powder, and 100% pure sunflower oil were purchased from local markets. SPI (92% protein) were obtained from GolharKhorasanRazavi Company. The batter formulations consisted of wheat flour, salt (1.5% w/w, db), baking powder (0.5% w/w, db) and SPI (2 and 4% w/v, db). For all samples, water/dry mix proportion had always been 5:3. Rheological properties of the batters were carried out using a Bohlin rotational viscometer. For each test, shear rate increased from 0 to 300 s−1, followed by a logarithmically decrease from 300 to 0 s−1. The flow behavior index (n) and consistency coefficient (k) values were computed by fitting the power law model, and time dependency properties of the batters were obtained from the area between the upward and downward curves. Temperature dependency of consistency coefficients were assessed by fitting the Arrhenius model. The batter coating on the chicken substrate was appliedat three temperatures (5, 25 and 45 Co), and batter pickups (%) were calculated by the weight difference between the chicken nuggets after coating to the weight of chicken nuggets before coating. Coated samples were stored at -18 Co for two weeks. After thawing, chicken nuggets were fried at 180°C for 3 min in sunflower oil using a programmable deep fat fryer. The influence of SPI concentrations and batter temperature on color and crust adhesion of deep-fat fried chicken nuggets was measured with image processing. In brief, images were taken by a digital camera under controlled conditions, and then analyzed by Image J software. The Percentage of adhesion (CRA), obtained by calculating the ratio of the pixels corresponding to the perimeter of the substrate where coating is adhered to the pixels corresponding to the total perimeter of the substrate. The color of deep-fat fried chicken nuggets were examined in terms of L*, a* and b*values. Oil and moisture content of the chicken nuggets was determined by standard techniques. Results & Discussion: Results showed thatall samples had a shear-thinning behaviour at all batter temperatures (n≥0.539). Power law model was adequately suitable to describe the flow behavior of the batters (R2≥0. 994). The activation energy was between 5.106 to 5.630 (kj/mol).Addition of soy protein isolates into the batter, enhanced the time dependency, whereas, the increase of temperature decreased the hysteresis area. The relative increase in apparent viscosity with increasing SPI might be attributed to the high capacity of SPI to absorb free water. However, decrease in apparent viscosity and time dependency of batters with increasing the temperature could be due to the intermolecular interactions in batter system. An increase in temperature weakens the intermolecular interactions and increases the mobility of macromolecules which reduces the batter resistance to shear force. The batter temperature and formulation had significant effect on the batter pickup. This effect was mainly due to the changes occur on flow properties of batter. Using SPI increased the a* and decreased the L* of the final product. This could be due to the active participation of SPI in the Millard reaction. The data obtained for crust adhesion revealed that the increase in SPI concentration lead to a decrease in batter adhesion to the crust. In other words, the ability of soya proteins to form film during early time of frying reduces the moisture migration from the substrate to oil, which creates a positive pressure in the inner layer of crust and reduces the adhesion. Conclusion: Chicken nuggets coated with batter containing SPI had higher moisture and lower oil content than the control sample. Finally, the change in batter temperature had no significant effect on the crust adhesion and oil and water content in the final product.

Microstructural Properties of Deep-Fat Fried Chicken Nuggets Coated with Different Batter Formulation

A study on batter formulation effect on microstructural and physicochemical properties of deep-fat fried chicken nuggets coating was carried out. Two flour (wheat and rice) mixes at 5 ratios (100:0, 70:30, 50:50, 30:70, and 0:100) and two carboxymethyl cellulose ratios (0 and 1%) were combined. Samples were fried at 180°C for four min. Fried samples were then scanned with x-ray micro-computed tomography, and the obtained images were analyzed. Inclusion of hydrocolloid into the batter system significantly influenced their microstructural parameters. The number of pores, fragmentation index, and structure model index (shape) of the fried coating increased with the addition of hydrocolloid while porosity decreased. The proportions of rice or wheat flours in the batter affected porosity. Viscosity, batter pickup, color, texture, moisture, and fat content of the batter systems were significantly affected by the formulation. Some correlations were shown between the physicochemical properties of the batter system and the fried coating.

Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy

Porosity and pore size distribution are very important microstructural properties of fried foods needed in process optimization and product development. The objective of this study was to characterize the pore properties and quantify fat distribution in deep-fat fried chicken nuggets batter coating using confocal laser scanning microscopy. Samples were fried at three temperatures namely 170, 180 and 190 °C. Detached batter coatings were stained non-covalently and 2-D images were obtained at fluorescence and reflection modes of the microscope. The images were analyzed for fat and pore distribution. Fat distribution obtained from image analysis was significantly ( P < 0.05) affected by the frying temperature and time, and it decreased within the depth of the sample thickness. There was a strong correlation between fat distribution and fat content obtained by the conventional method at two temperatures, 180 and 190 °C. Porosity ranged between 4.97% and 32.7% and was significantly influenced by frying temperature. Pore size varied approximately between 1.20 and 550 μm. Frying process led to the formation of more micropores (pores < 40 μm) and bigger (pore ⩾ 216 μm) pores.

3-D Imaging of Deep-Fat Fried Chicken Nuggets Breading Coating Using X-Ray Micro-CT

Food coatings are used to add value to deep-fat fried foods and to control heat and mass transfer during frying. They impart special characteristics such as crispiness and flavor to fried products while they also form a barrier to moisture and fat transfer during frying. Development of structure during frying plays an important role in defining the performance of batter/bread coatings. Food structural properties such as porosity have been associated with fat uptake in fried foods. A good understanding of the microstructural properties is necessary in order to produce high quality fried foods. X-ray micro-computed tomography (X-ray micro-CT) is a unique technique for imaging food non-invasively, requiring no or minimal sample preparation and 3-D rendition of high resolution images. The technique is capable of providing morphological details under a natural environment, which gives some advantages over the conventional imaging techniques such as microscopy. Study on chicken nuggets provided useful information relating frying conditions to structural changes in the breading-batter coating using X-ray micro-CT technique. Chicken nuggets were fried at 180°C for different frying durations after which the products were scanned using X-ray micro-CT. Images were reconstructed and analyzed, and 2-D and 3-D renditions of the coating images confirmed porosity changes with frying time. Numerical slicing of the 3-D images with image analysis software showed the degree of interconnectivity of pores, pore shape and pore count under different conditions of frying. The effect of frying time on microstructural parameters is significant. X-ray micro-CT shows great prospect in characterizing microstructural properties of foods especially coated fried products. This technique could be used in optimizing mass transfer during deep-fat frying by providing quantitative information on structural properties such as porosity, pore size distribution and pore connectivity.

Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets

The objective of this study was to evaluate the effect of microwave precooking on mass transfer during deep-fat frying of chicken nuggets. The effect of microwave power level, frying temperature and time on mass transfer in the breading coating and the core parts were determined. The results showed an interaction effect of these processing conditions on mass transfer. The most reduction in fat absorption was observed when samples were precooked at 6.7 W/g and fried 170 °C. The first order kinetic model fitted the moisture and fat transfer data well except for fat transfer in the core portion. The effective moisture diffusivity for the breading coating and core portion ranged between 6.39 × 10 −10 to 14.7 × 10 −10 m 2 /s and 1.77 × 10 −10 to 14.0 × 10 −10 m 2 /s, respectively, and the R 2 values were between 0.86 and 0.99. Fat transfer rate constant in the breading region was between 0.04 and 40.96 s −1 with R 2 from 0.67 to 0.97. Activation energy obtained from the Arrhenius plot for the effective moisture diffusivity ranged between 13.65 and 54.93 kJ/mol.

EFFECTS OF HYDROCOLLOIDS ON APPARENT VISCOSITY OF BATTERS AND QUALITY OF CHICKEN NUGGETS

ABSTRACT The effect of different types of starches and gums on batter consistency and the effect of batter consistency on quality parameters of deep-fat fried chicken nuggets were determined in this study. Consistency of batter was correlated with coating pickup and oil content of the product. Addition of different starch and gum species to batter was found to be effective for both viscosity development and quality attributes of deep-fat fried chicken nuggets. Hydroxypropyl methylcellulose gum (HPMC), xanthan gum, and pregelatinized starch provided the highest consistency to the batters. Amylomaize starch addition to the batter formulation provided about 50% increase in texture of nuggets as compared to the control. Chicken nuggets coated with batters containing HPMC, xanthan, or guar gum had the lowest oil content. HPMC reduced oil content by about 54%, while the reduction in oil content was 40% and 33% in the case of xanthan and guar gum addition, respectively.

Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets

The effects of soy flour (5%) and rice flour (5%) addition to the batter formulation on quality of deep-fat fried chicken nuggets were evaluated. Coating pick-up of batters, and moisture content, oil content, texture, color and porosity of nuggets were determined for 3, 6, 9 and 12 min of frying times at 180 °C. A batter formulation with no flour addition was used as control. Additionally, the rheological properties of batters were studied and coating pick-up was found to be directly proportional to batter viscosity. All batters were found to show thixotropic behavior. The batters were modeled as power-law fluids and all of them were shear-thinning. Soy flour provided the highest apparent viscosity and was found to be an effective ingredient in improving quality parameters in terms of crispness and color. Both soy flour and rice flour provided reduced oil absorption as compared to the control.

Functionality of batters containing different starch types for deep-fat frying of chicken nuggets

The effect of various starch types (amylomaize, corn, waxymaize, pregelatinized tapioca) on quality attributes (texture, moisture content, oil content, color, coating pick up, cooking yield, volume and porosity) of deep-fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness, taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flour, 5.0% starch, 1.0% salt and 0.5% leavening agent. As control, batter without starch addition, was used. Samples were fried at 180°C for 3, 6, 9 and 12 minutes. Crispness and oil content of chicken nuggets increased, whereas moisture content decreased with increasing frying time. Starch addition to the formulations increased crispness of the product significantly at the last stages of frying. The highest porosity and oil content was obtained when corn starch was used. Pregelatinized tapioca starch was found to provide a product with the lowest oil content, the highest moisture content, coating pick up and volume.

Effect of Preparation Methods on Moisture Content, Fat Content and Sensory Characteristics of Breaded Food Items Served in School Lunches

LEARNING OUTCOME: To determine effects of three preparation methods on moisture content, fat content and sensory characteristics of chicken nuggets and beef steak fingers. Level of fat in school lunches is a current concern of many nutrition professionals. Purpose of this study was to determine effect of preparation methods on moisture content, fat content and sensory characteristics of convenience breaded food products commonly served to school children. Chicken nuggets and beef steak fingers were prepared by baking, deep fat frying and hot air frying. Hot air frying is an innovative variation of convection baking that uses a hot air fryer. Samples were dried in a vacuum oven to determine moisture content before fat was measured by Goldfisch fat extraction method. Preparation methods caused moisture content of products to decrease in an almost inverse proportion to increase in fat content. Fat content of chicken nuggets (initially 14.9g per 100g of dry sample) decreased to 12.6g after baking and 8.2g after hot air frying while deep fat frying caused an increase to 18.4g. Fat content of beef steak fingers (initially 19.8g per 100g of dry sample) decreased to 19.1g after hot air frying, but increased to 20.9g after baking and 22.4g after deep fat frying. Untrained panelists compared the appearance, flavor, crispness, mouthfeel and over-all likability of products using paired preference tests. A significant number of panelists preferred deep fat fried products over baked and hot air fried product for most attributes. However, tests comparing hot air fried and deep fat fried chicken nuggets showed no significant panelist preference for either product on over-all likability, flavor and appearance. Hot air frying can be recommended as a method which will reduce fat content of chicken nuggets without having a significant effect on consumer preferences.