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Food Technology and Biotechnology, Vol. 47 No. 4, 2009.

Izvorni znanstveni članak

Porosity of Deep Fat Fried Breaded Chicken Meat

Damir Ježek orcid id orcid.org/0000-0002-1952-8310 ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Mladen Brnčić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Suzana Rimac Brnčić ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Sven Karlović ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Tomislav Bosiljkov ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Branko Tripalo ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Damir Karlović ; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu, Pierottijeva 6, HR-10000 Zagreb, Hrvatska
Jura Šipušić ; Fakultet kemijskog inženjerstva i tehnologije, Sveučilište u Zagrebu, Marulićev trg 19, HR-10000 Zagreb, Hrvatska
Drago Pukec ; Primus d.o.o, N. Kiepacha 67, HR-48260 Križevci, Hrvatska

Puni tekst: engleski pdf 938 Kb

str. 389-395

preuzimanja: 2.503

citiraj

Sažetak

Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat have been evaluated. Porosity of the fried breaded chicken meat was calculated from particle and bulk density. Pore size and particle size distribution were determined using microscopy image analysis and particle density by mercury intrusion porosimeter (MIP). Since there is a wide range of particle diameters, significant differences in pore size distribution were found. Also, pore structure appeared to be affected by oil absorption. Mercury entrapment in pores decreased significantly during 8 min of frying. The obtained results show that porosity of the samples is different for different frying mixture formulations and indicate that there is a difference in the extent of oil uptake for different formulations due to film forming capabilities of dietary fibres (pectin and Fibrex).

Ključne riječi

porosity; oil absorption; deep fat frying; chicken meat

Hrčak ID:

43897

URI

https://hrcak.srce.hr/43897

Datum izdavanja:

27.11.2009.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.396 *