Effect of surfactant and batter mix ratio on the properties of coated poultry product

Mohamad Yusof Maskat, William Lloyd Kerr

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Chicken breasts were battered and breaded using batter solutions of different surfactant (Tween 80) levels (0, 2.5, and 75ppm) and batter mix to solvent ratios (1:1.5, 1:2.2, and 1:3). The battered and breaded chicken breasts were fried at an initial temperature of 160°C for 240s. The fried products were then analyzed for yield parameters (coating pickup, cooking loss, and cooked yield), moisture content, fat content, and coating adhesion. Contact angle of the batter solution with raw chicken meat was also determined, and was found to significantly (p < 0.05) decrease with increasing levels of surfactant as well as decreasing batter mix ratios. The level of surfactant did not have a significant effect on yield parameters or moisture content of the coated product; however, surfactant level did have a significant effect (p < 0.05) on fat content and coating adhesion. The high fat content of coatings with higher surfactant levels was attributed to the lower interfacial tension between the frying oil and coating. Higher fat content in the coating was suggested to be the cause of higher coating loss during shaking in the coated products. The batter mix ratio was found to have significant (p < 0.05) effects on all parameters, with the exception of the moisture content of the middle region and cooking loss.

Original languageEnglish
Pages (from-to)341-352
Number of pages12
JournalInternational Journal of Food Properties
Volume7
Issue number2
DOIs
Publication statusPublished - Jul 2004

Fingerprint

Poultry Products
poultry products
batters
Surface-Active Agents
surfactants
coatings
Fats
Chickens
Cooking
lipid content
Breast
cooking quality
water content
breasts
adhesion
Surface Tension
Polysorbates
raw chicken meat
chickens
Meat

Keywords

  • Adhesion
  • Batter/breading
  • Poultry
  • Surfactant

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of surfactant and batter mix ratio on the properties of coated poultry product. / Maskat, Mohamad Yusof; Kerr, William Lloyd.

In: International Journal of Food Properties, Vol. 7, No. 2, 07.2004, p. 341-352.

Research output: Contribution to journalArticle

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