Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture

• Published in: Journal of food science 2009, Vol.74 (1), p.S9-S16
• Main Authors: Mah, E, Brannan, R.G
• Format: Article
• Language: English
• Subjects: Adsorption; Animals; appearance (quality); batters; Biological and medical sciences; breadings; Canola Oil; Cereal and baking product industries; chicken meat; Chickens; coatings; Color; Consumer Behavior; cooking quality; crackermeal; crackers; Cross-Over Studies; deep fat frying; Dose-Response Relationship, Drug; Effects; fat; Fat industries; Fatty Acids, Monounsaturated - pharmacokinetics; flavor; Food Handling - methods; Food industries; Food science; fried foods; Fundamental and applied biological sciences. Psychology; hamburgers; hardness; Humans; Hydrogen-Ion Concentration; lipid content; Lipids; meat quality; Milk Proteins - pharmacology; oil absorption; Poultry Products - analysis; Poultry Products - standards; protein isolates; Proteins; sensory; sensory evaluation; Taste; texture; whey protein; Whey Proteins
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2008.00973.x

The effect of the application of whey protein isolate (WPI) solution as a postbreading dip to reduce oil absorption in deep-fried, battered, and breaded chicken patties on sensory properties was investigated. Chicken patties were battered, breaded with either crackermeal (CMP) or Japanese breadcrumbs (JBP), and dipped into WPI solutions at varying protein concentrations (0%, 2.5%, 5%, and 10%[w/w] WPI) and pH levels (pH 2, 3, and 8). A trained descriptive sensory panel evaluated the patties for 16 attributes relating to appearance, texture, and flavor. Instrumental analysis on the color and texture of the patties was also performed. The only perceivable changes in treated patties were related to color, hardness, and crunchiness. Increasing WPI concentration caused darkening of JBP but made CMP lighter. Patties treated at pH 8 were significantly darker across all WPI concentrations. The presence of WPI increased hardness and crust fracture for CMP but not JBP. Variations in pH levels did not affect texture. Thus, JBP that showed the highest lipid reduction (10% WPI at pH 2) were observed to be darker, less yellow, but did not produce any perceivable changes in hardness or crunchiness, while CMP with the lowest lipid content (5% WPI at pH 2) were lighter, more yellow, harder, and crunchier.