The effect of edible coatings and pressure frying using nitrogen gas on the quality of breaded fried chicken nuggets

Tameshia S. Ballard, Parameswarakumar Mallikarjunan

Research output: Contribution to journalArticle

15 Citations (Scopus)

Abstract

The effects of 2 edible coatings, methylcellulose (MC) and whey protein isolate (WPI), and 2 pressure sources (nitrogen gas and steam) on the quality attributes (crispness, moisture and fat content, juiciness, color, and texture) of breaded fried chicken nuggets were evaluated. MC or WPI was incorporated into either the pre-dust or the batter before frying. Chicken nuggets were fried in a modified restaurant-type pressure fryer under a constant pressure of 163 kPa at 175 °C for 240 s. Samples were held under a heat lamp at 60 °C for 0-, 10-, 20-, and 30-min time intervals. Crispness was evaluated using a nondestructive ultrasonic technique. Coating type and pressure source had a significant effect (P < 0.05) on all quality attributes. Chicken nuggets fried using nitrogen gas were crispier (P < 0.05) than those fried with steam. The treatment combination of MC incorporated into the pre-dust and frying with nitrogen gas was the most effective at maintaining product crispness.

Original languageEnglish (US)
JournalJournal of food science
Volume71
Issue number3
DOIs
StatePublished - Jan 1 2006

Fingerprint

edible films
frying
methylcellulose
Methylcellulose
Chickens
Nitrogen
Gases
gases
chickens
hardness
Pressure
whey protein isolate
Steam
nitrogen
Dust
dust
steam
Restaurants
batters
restaurants

Keywords

  • Chicken nuggets
  • Crispness
  • Methylcellulose
  • Nitrogen gas
  • Whey protein isolate

Cite this

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abstract = "The effects of 2 edible coatings, methylcellulose (MC) and whey protein isolate (WPI), and 2 pressure sources (nitrogen gas and steam) on the quality attributes (crispness, moisture and fat content, juiciness, color, and texture) of breaded fried chicken nuggets were evaluated. MC or WPI was incorporated into either the pre-dust or the batter before frying. Chicken nuggets were fried in a modified restaurant-type pressure fryer under a constant pressure of 163 kPa at 175 °C for 240 s. Samples were held under a heat lamp at 60 °C for 0-, 10-, 20-, and 30-min time intervals. Crispness was evaluated using a nondestructive ultrasonic technique. Coating type and pressure source had a significant effect (P < 0.05) on all quality attributes. Chicken nuggets fried using nitrogen gas were crispier (P < 0.05) than those fried with steam. The treatment combination of MC incorporated into the pre-dust and frying with nitrogen gas was the most effective at maintaining product crispness.",
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N2 - The effects of 2 edible coatings, methylcellulose (MC) and whey protein isolate (WPI), and 2 pressure sources (nitrogen gas and steam) on the quality attributes (crispness, moisture and fat content, juiciness, color, and texture) of breaded fried chicken nuggets were evaluated. MC or WPI was incorporated into either the pre-dust or the batter before frying. Chicken nuggets were fried in a modified restaurant-type pressure fryer under a constant pressure of 163 kPa at 175 °C for 240 s. Samples were held under a heat lamp at 60 °C for 0-, 10-, 20-, and 30-min time intervals. Crispness was evaluated using a nondestructive ultrasonic technique. Coating type and pressure source had a significant effect (P < 0.05) on all quality attributes. Chicken nuggets fried using nitrogen gas were crispier (P < 0.05) than those fried with steam. The treatment combination of MC incorporated into the pre-dust and frying with nitrogen gas was the most effective at maintaining product crispness.

AB - The effects of 2 edible coatings, methylcellulose (MC) and whey protein isolate (WPI), and 2 pressure sources (nitrogen gas and steam) on the quality attributes (crispness, moisture and fat content, juiciness, color, and texture) of breaded fried chicken nuggets were evaluated. MC or WPI was incorporated into either the pre-dust or the batter before frying. Chicken nuggets were fried in a modified restaurant-type pressure fryer under a constant pressure of 163 kPa at 175 °C for 240 s. Samples were held under a heat lamp at 60 °C for 0-, 10-, 20-, and 30-min time intervals. Crispness was evaluated using a nondestructive ultrasonic technique. Coating type and pressure source had a significant effect (P < 0.05) on all quality attributes. Chicken nuggets fried using nitrogen gas were crispier (P < 0.05) than those fried with steam. The treatment combination of MC incorporated into the pre-dust and frying with nitrogen gas was the most effective at maintaining product crispness.

KW - Chicken nuggets

KW - Crispness

KW - Methylcellulose

KW - Nitrogen gas

KW - Whey protein isolate

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