The performance of a methyl cellulose-treated coating during the frying of a poultry product

Mohamad Yusof Maskat, Ho H. Yip, Haryani M. Mahali

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

The performance of coatings treated with a range of methyl cellulose (MC) concentrations during the frying of coated chicken breasts was investigated. Chicken breasts were immersed in 0, 1 and 2.5% MC solution and then coated with a commercial coating mix. The coated chicken breasts were then fried at an initial temperature of 190°C. Parameters measured included coating pickup, coating loss, cooked yield and frying loss. Results showed a significant increase in coating pickup with the use of 1 and 2.5% MC, which may have been due to the higher viscosity and binding ability of the MC layer. The use of 2.5% MC produced lower coating loss and frying loss and also a higher cooked yield.

Original languageEnglish
Pages (from-to)811-816
Number of pages6
JournalInternational Journal of Food Science and Technology
Volume40
Issue number8
DOIs
Publication statusPublished - Oct 2005

Fingerprint

Poultry Products
Poultry
methylcellulose
poultry products
Methylcellulose
frying
coatings
Cellulose
Coatings
Chickens
Breast
breasts
Pickups
chickens
Viscosity
binding capacity
viscosity
Temperature

Keywords

  • Chicken breast
  • Coating loss
  • Coating pickup
  • Cooked yield
  • Hydrocolloid
  • Moisture content

ASJC Scopus subject areas

  • Food Science

Cite this

The performance of a methyl cellulose-treated coating during the frying of a poultry product. / Maskat, Mohamad Yusof; Yip, Ho H.; Mahali, Haryani M.

In: International Journal of Food Science and Technology, Vol. 40, No. 8, 10.2005, p. 811-816.

Research output: Contribution to journalArticle

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