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CHARACTERISTICS OF FROZEN FRIED CHICKEN PRODUCTS OBTAINED FROM A RETAIL STORE
Author(s) -
L.WANG P.,
DAY E. J.,
CHEN T. C.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb00642.x
Subject(s) - food science , significant difference , chemistry , advertising , business , mathematics , statistics
Frozen fried chicken products were purchased monthly from a grocery store for 9 months. Two national brands were selected and 10 samples of each were studied. There was a significant difference (P < 0.01) between brands in percentages of meat, coating, bone and edible portions. Brand A contained 9.7% higher meat content than brand B but the coating content was 7.0% lower than the brand B. In general, the moisture and fat contents comprised approximately 49.7% and 14.5% of the edible portions, respectively. The ranges for TBA, peroxide and acid values of the edible portions were 2.1–9.2, 7.0–25.5 and 0.99–2.64, respectively.