The Behaviour of Some Vegetable-Based Materials Used as Edible Coating on Chicken Nuggets
Osman Kιlιnççeker*
Department of Food Processing, Vocational School, University of Adiyaman, TR-02040 Adiyaman, Turkey
Article history:
Received September 22, 2010
Accepted February 22, 2011
Key words:
zein, soy protein isolate, carboxymethylcellulose, edible coating, chicken nugget
Summary
In this study, chicken nuggets were predusted with zein or soy protein isolate (SPI) as the first coating. Next they were coated with 0.1, 0.2 or 0.3 % carboxymethylcellulose (CMC) batters as the second coating, and then breaded with bread crumbs. Finally, they were fried at 190 °C for 2, 4 or 6 min. Predusting materials were found to enhance some physical, chemical and sensorial properties of nuggets after frying. In particular, using SPI was more advantageous than zein. It increased penetrometer values and sensorial scores as it decreased moisture loss. The performance values of batter materials were improved compared to the control. Also, the yield, moisture rate, penetrometer and general appearance values decreased as the frying time increased. During this period, frying loss and fat absorption increased. Results showed that the best coating process was using SPI as predusting material, 0.1 % CMC for batter, and 2 to 4 min of frying time.
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