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Effect of Preparation Methods on Total Fat Content, Moisture Content, and Sensory Characteristics of Breaded Chicken Nuggets and Beef Steak Fingers
Author(s) -
Yoon HeiRyeo,
Bednar Carolyn,
CzajkaNarins Dorice,
King C. Clay
Publication year - 1999
Publication title -
family and consumer sciences research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 1077-727X
DOI - 10.1177/1077727x99281002
Subject(s) - food science , flavor , mouthfeel , chemistry , raw material , organic chemistry
In recent years, public concern has focused on the need to reduce the fat content of school lunches. This study was designed to determine the effects of three preparation methods (baking, deep‐fat frying, and hot‐air frying) on moisture, fat content, and sensory characteristics of chicken nuggets and beef steak fingers. Chicken nuggets and beef steak fingers that were hot‐air fried had a higher moisture content ( p < .01) than those that were deep‐fat fried. Both hot‐air frying and baking caused a lower fat content ( p < .01) in chicken nuggets than deep‐fat frying. However, fat content of beef steak fingers was not significantly affected by preparation methods. Paired preference sensory testing was conducted using 40 volunteer panelists for each test. These tests indicated that most panelists preferred ( p < .05) the deep‐fat fried products over baked or hot‐air fried products for flavor, crispness, mouth feel, and overall likability.