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COATING CHARACTERISTICS OF FRIED CHICKEN BREASTS PREPARED WITH DIFFERENT PARTICLE SIZE BREADING
Author(s) -
MASKAT MOHAMAD YUSOF,
KERR WILLIAM LLOYD
Publication year - 2002
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2002.tb00475.x
Subject(s) - particle size , particle (ecology) , coating , materials science , food science , composite material , chemistry , biology , ecology
Characteristics of coatings formed from breading of different particle sizes were investigated in breaded, fried chicken breasts. Breading was divided into three categories namely, small (particle size ≤ U.S. No. 60 mesh), medium (particle size between U.S. No. 20 and U.S. No. 60 mesh) and large (particle size > U.S. No. 20 mesh). Chicken breasts were battered, breaded and deep‐fat fried for 240 s at 160C. Smaller breading particle size produced smoother and more uniform coatings. Compressive force at 80% strain was 14.3, 85.6 and 130.5 N for small medium and large particle size breading, respectively. With larger breading particle size, L* and a* color values increased, while b* values showed no significant change. Acoustical data taken during compression of coatings did not show any significant differences due to different breading particle sizes.