Coating characteristics of fried chicken breasts prepared with different particle size breading

Mohamad Yusof Maskat, William Lloyd Kerr

Research output: Contribution to journalArticle

16 Citations (Scopus)

Abstract

Characteristics of coatings formed from breading of different panicle sizes were investigated in breaded, fried chicken breasts. Breading was divided into three categories namely, small (particle size ≤ U.S. No. 60 mesh), medium (panicle size between U.S. No. 20 and U.S. No. 60 mesh) and large (panicle size > U.S. No. 20 mesh). Chicken breasts were battered, breaded and deep-fat fried for 240 s at 160C. Smaller breading panicle size produced smoother and more uniform coatings. Compressive force at 80% strain was 14.3, 85.6 and 130.5 N for small medium and large panicle size breading, respectively. With larger breading panicle size, L* and a* color values increased, while b* values showed no significant change. Acoustical data taken during compression of coatings did not show any significant differences due to different breading panicle sizes.

Original languageEnglish
Pages (from-to)27-38
Number of pages12
JournalJournal of Food Processing and Preservation
Volume26
Issue number1
Publication statusPublished - 2002

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breadings
Particle Size
coatings
breasts
particle size
Chickens
Breast
Particle size
chickens
Coatings
Color
Fats
Oils and fats
Compaction
color
lipids

ASJC Scopus subject areas

  • Food Science

Cite this

Coating characteristics of fried chicken breasts prepared with different particle size breading. / Maskat, Mohamad Yusof; Kerr, William Lloyd.

In: Journal of Food Processing and Preservation, Vol. 26, No. 1, 2002, p. 27-38.

Research output: Contribution to journalArticle

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