Quality evaluation of edible film-coated chicken strips and frying oils

K. I. Holownia, M. S. Chinnan, M. C. Erickson, P. Mallikarjunan

Research output: Contribution to journalArticlepeer-review

64 Scopus citations


Methyl cellulose (MC) and hydroxypropylmethylcellulose (HPMC) edible film materials were applied to marinated whole chicken strips either prior to breading, after breading, or were incorporated in the breading. Subsequently, the influence of an edible film's location relative to the crust on fried food product quality and the quality of the frying oil were determined. Films applied to chicken strips prior to the breading had fried crusts with higher fat and lower moisture levels. Decreased degradation of frying oils was recorded when product coated with HPMC (food grade E4M) films had been fried compared to non-coated product. It is postulated that these edible films hindered the migration of moisture and acetic acid into the frying oil and this activity was responsible for reduced free fatty acid generation in those oils used to fry the coated products.

Original languageEnglish (US)
Pages (from-to)1087-1090
Number of pages4
JournalJournal of food science
Issue number6
StatePublished - Jan 1 2000


  • Edible films
  • Free fatty acids
  • Fried food
  • Oil quality retention


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