Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen atmosphere

Bhundit Innawong, Parameswarakumar Mallikarjunan, Joseph Marcy, John Cundiff

Research output: Contribution to journalArticlepeer-review

15 Scopus citations

Abstract

The potential for using nitrogen gas as a pressurizing medium in a deep-fat fryer was investigated. Effects of different frying temperatures (150, 175 and 190C) and pressures (101, 163 and 184 kPa) on the fried food quality were studied. Chicken nuggets were either fried for a constant frying time of 240 s or at a constant core temperature of 70C in a modified restaurant-type pressure fryer. Modifications were made to include external gases to pressurize the frying chamber. The quality characteristics of the fried products were determined. An increase in pressure applied during frying resulted in tender and juicier fried products because of the reduction in moisture loss. The increase in pressure reduced oil uptake by the fried products. Compared with the use of steam released from the food, frying under nitrogen gas provided similar or better quality of fried products in terms of moisture retention, juiciness and texture.

Original languageEnglish (US)
Pages (from-to)231-245
Number of pages15
JournalJournal of Food Processing and Preservation
Volume30
Issue number2
DOIs
StatePublished - Apr 1 2006

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