Effect of breading particle size on coating adhesion in breaded, fried chicken breasts

Mohamad Yusof Maskat, William Lloyd Kerr

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

The effect of particle size on coating adhesion was measured for battered chicken breasts. Bread crumbs were separated into small (<250 μm), medium (250 μm-850 μm), and large (>850 μm) particles. Chicken breasts were battered, breaded, and deep-fat fried for 240 s at 160C. Fried products were analyzed for coating adhesion, moisture content, and yield parameters. Coating adhesion was highest in coatings formed from small particle size breading, and lowest in those made from large particle size breading. Chicken breasts coated using small particle size breading had higher moisture in the surface region of the meat as well as in the coating. SEM of the coatings showed greater merging between the breading and the batter with decreasing breading particle size. No significant differences were observed in coating pickup, cooking loss, or yield between samples coated with different particle size breading.

Original languageEnglish
Pages (from-to)103-113
Number of pages11
JournalJournal of Food Quality
Volume27
Issue number2
Publication statusPublished - Jun 2004

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breadings
Particle Size
coatings
breasts
adhesion
particle size
Chickens
Breast
Adhesion
Particle size
chickens
Coatings
cooking quality
Moisture
Bread
Cooking
batters
Meats
Pickups
Meat

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of breading particle size on coating adhesion in breaded, fried chicken breasts. / Maskat, Mohamad Yusof; Kerr, William Lloyd.

In: Journal of Food Quality, Vol. 27, No. 2, 06.2004, p. 103-113.

Research output: Contribution to journalArticle

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