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EFFECT OF OVEN HOLDING ON QUALITIES OF FRIED CHICKEN PARTS
Author(s) -
YANG C. S.,
CHEN T. C.
Publication year - 1980
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.1365-2621.1980.tb04119.x
Subject(s) - organoleptic , food science , broiler , tenderness , denim , chemistry , moisture , materials science , composite material , organic chemistry
Eight‐piece‐cut broiler parts from 907‐1134g carcasses were obtained from a processing plant. Parts were flour predusted, battered, and floured again before being fried in a deep‐fat fryer. Fried chicken parts were immediately held in an electric oven at 65.6°C. Warner‐Bratzler shear values, ultrastructural changes, coating‐skin moisture contents, and organoleptic evaluations of the fried parts were measured after 0.25, 1, 2, and 3 hr of holding. Both breast and thigh meat had a change in ultrastructure at different times; however, dark meat became tougher sooner than white meat. Oven holding had a drying effect on the coating‐skin portions. Organoleptic scores of coating‐skin parts of fried chicken were not affected by holding time within 3 hr, while those for meat parts were affected.