Naslov
Influence of Frying Time and Addition of Rice Starch on Oil Uptake and Textural Properties of Fried Coated Chicken Meat

Autori
Karlović, Sven ; Bosiljkov, Tomislav ; Ježek, Damir ; Brnčić, Mladen ; Karlović, Damir ; Šimunek, Marina

Izvornik
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (1847-3423) 4 (2010), 3-4; 116-119

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, stručni

Ključne riječi
texture analysis; hardness; elasticity; rice starch; frying

Sažetak
Rice starch in shares of 6, 8 and 10 % was used as replacement for eggs in the coating mixtures used for coating of meat before frying. After frying of meat at 170 oC for 4, 6 and 8 minutes, effects of frying time and addition of starch on oil uptake and meat texture were evaluated. Instrumental texture analysis of fried coated chicken meat was conducted, as well as Soxhlet method for determinimig of oil content in samples. Statistical analysis of relevant texture properties was performed. Hardness of fried meat samples decreased with increase of the starch content in mixture. Elasticity of meat increased as a result of coatings water holding capacity and consequent prevention of meat drying. Oil content in samples coated with mixtures containing rice starch decreased with increase of starch share. Optimal frying time was 6 minutes, which with 10 % of mass share of rice starch produced samples with 35.54 less oil.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA