Kesan Salutan Selulosa (HPMC) hidroksipropilmetil kepada perisa, lembapan dan kandungan minyak dalam nuget ayam

Translated title of the contribution: Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget

Lai Weng Heng, Mohamad Yusof Maskat

Research output: Contribution to journalArticle

Abstract

This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500 ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and 1.5%) and then with a commercial coating (ADABI, Malaysia). Chicken nuggets were fried at 180oC for 4 min. Quantity of eugenol and limonene in the substrate (chicken meat) and coating were measured alongwith the moisture and oil content. The results showed that 0.75 and 1.5% HPMC were not able to retain either eugenol or limonene in both substrate and coating portion of the nuggets when compared to control except for eugenol in the substrate portion when using 1.5% HPMC. Application of HPMC also resulted in reduced moisture loss and oil absorption. The reduced moisture loss and oil absorption in the coating and substrate of the chicken nuggets showed that HPMC was able to form a barrier that restricted the migration of moisture from the nuggets and absorption of oil into the nuggets. However, only the 1.5% HPMC barrier formed was able to reduce the loss of eugenol in the nugget substrate. Both 0.75 and 1.5% HPMC was not able to significantly reduce the loss of limonene during frying.

Original languageMalay
Pages (from-to)2699-2704
Number of pages6
JournalSains Malaysiana
Volume47
Issue number11
DOIs
Publication statusPublished - 1 Nov 2018

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eugenol
coatings
cellulose
flavor
lipid content
chickens
water content
frying
oils
methylcellulose
flavor compounds
chicken meat
Malaysia
limonene

ASJC Scopus subject areas

  • General

Cite this

Kesan Salutan Selulosa (HPMC) hidroksipropilmetil kepada perisa, lembapan dan kandungan minyak dalam nuget ayam. / Heng, Lai Weng; Maskat, Mohamad Yusof.

In: Sains Malaysiana, Vol. 47, No. 11, 01.11.2018, p. 2699-2704.

Research output: Contribution to journalArticle

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abstract = "This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500 ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and 1.5{\%}) and then with a commercial coating (ADABI, Malaysia). Chicken nuggets were fried at 180oC for 4 min. Quantity of eugenol and limonene in the substrate (chicken meat) and coating were measured alongwith the moisture and oil content. The results showed that 0.75 and 1.5{\%} HPMC were not able to retain either eugenol or limonene in both substrate and coating portion of the nuggets when compared to control except for eugenol in the substrate portion when using 1.5{\%} HPMC. Application of HPMC also resulted in reduced moisture loss and oil absorption. The reduced moisture loss and oil absorption in the coating and substrate of the chicken nuggets showed that HPMC was able to form a barrier that restricted the migration of moisture from the nuggets and absorption of oil into the nuggets. However, only the 1.5{\%} HPMC barrier formed was able to reduce the loss of eugenol in the nugget substrate. Both 0.75 and 1.5{\%} HPMC was not able to significantly reduce the loss of limonene during frying.",
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