Professional paper
Influence of Frying Time and Addition of Rice Starch on Oil Uptake and Textural Properties of Fried Coated Chicken Meat
Sven Karlović
orcid.org/0000-0002-6117-2063
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Tomislav Bosiljkov
orcid.org/0000-0001-6665-4208
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Damir Ježek
orcid.org/0000-0002-1952-8310
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Branko Tripalo
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Mladen Brnčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Damir Karlović
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Marina Šimunek
; Vindija d.d., Varaždin, Hrvatska
Abstract
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 0C 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 determining of oil content in samples. Statistical analysis of relevant texture properties of fried meat 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 capability 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.
Keywords
texture analysis; hardness; elasticity; rice starch; frying
Hrčak ID:
49990
URI
Publication date:
30.12.2009.
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