Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying

• Published in: Journal of food science and technology 2013-04, Vol.50 (2), p.284-292
• Main Authors: Das, Rashmi, Pawar, Deepthi P., Modi, Vinod Kumar
• Format: Article
• Language: English
• Subjects: Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Chickens; Consumers; Cooking; E coli; Escherichia coli; Flour; Food; Food Science; Industrial research; Laboratories; Meat; Meat products; Meat quality; Nutrition; Original; Original Article; Poultry; Rice; Salmonella; Shigella; Spices; Staphylococcus aureus; Studies; Wheat
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-011-0350-z

The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior ( p  ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content ( p  ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher ( p  ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella , Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.