The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets
Article first published online: 30 JUN 2006
Journal of Food Science
Volume 71, Issue 3, pages S259–S264, April 2006
How to Cite
Ballard, T. S. and Mallikarjunan, P. (2006), The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets. Journal of Food Science, 71: S259–S264. doi: 10.1111/j.1365-2621.2006.tb15651.x
- Issue published online: 30 JUN 2006
- Article first published online: 30 JUN 2006
- MS 20050507 Submitted 8/20/05, Revised 9/19/05, Accepted 2/6/06.
- whey protein isolate;
- nitrogen gas;
- chicken nuggets
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.