Sains Malaysiana 31: 167-177 (2002)                                                                                           Sains Hayat /

Life Science

Effect of Breading Particle Size on Coating Adhesion

in Breaded, Fried Poultry

Mohamad Yusof Maskat

Food Science Program

School of Chemistry Sciences and Food Technology

Faculty of Science and Technology

Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor D.E., MALAYSIA

William Lloyd Kerr

Department of  Food Science and Technology

The University of Georgia

Athens, Georgia, GA 30606, USA

ABSTRACT

Chicken breasts were coated using breading of different particle size. Breading particle size was divided into small (particle size < U.S. No. 60 sieve mesh size), medium (U.S. No. 60 sieve mesh size < particle size < U.S. No. 20 sieve mesh size) and large (particle size > U.S. No. 20 sieve mesh size). Chicken breasts were battered, breaded and deep-fat fried for 240 sec. at an initial temperature of 160^oC. The fried products were analysed for coating adhesion, moisture content and yield parameters. Yield parameters measured were coating pickup, cooking loss and cooked yield. Coating adhesion was found to be highest in coating formed from the small particle size breading. Coating formed from the large particle size breading had the lowest coating adhesion. Chicken breasts coated using the small particle size breading showed significantly higher moisture content in the surface region of the chicken meat as well as in the coating. Microstructure of the coatings showed a higher degree of merging between the breading and the batter with decreasing breading particle size. No significant differences were observed in coating pickup, cooking loss and cooked yield between samples coated with different particle size breading.

ABSTRAK

Dada ayam disalut menggunakan reroti dari saiz partikel yang berbeza. Saiz partikel reroti telah dibahagikan kepada kecil (saiz partikel < saiz rongga tapisan U.S. No. 60), sederhana (saiz rongga tapisan U.S. No. 60 < saiz partikel > saiz rongga tapisan U.S. No. 20) dan besar (saiz partikel > saiz rongga tapisan us. No. 20). Dada ayam disalut dan digoreng selama 240s pada suhu awalan 160^oC. Produk goreng dianalisa untuk lekatan salutan, kandungan lembapan dan parameter pemprosesan. Parameter pemprosesan yang diukur adalah lekatan salutan, kehilangan masakan dan hasil masakan. Salutan yang terhasil menggunakan saiz partikel reroti yang kecil menunjukkan kandungan lembapan yang lebih tinggi secara bererti pada lapisan permukaan daging ayam serta lapisan salutan. Mikrostruktur salutan menunjukkan peningkatan darjah penggabungan di antara reroti dan celupan dengan pengurangan saiz partikel reroti.  Tiada perbezaan yang bererti diperhatikan untuk jerapan salutan, kehilangan masakan dan hasil masakan untuk sampel yang disalut dengan reroti bersaiz partikel yang berbeza.

RUJUKAN/REFERENCES

Adamson, A.W. 1982.  Physical Chemistry of surfaces.  New York: John Wiley & Sons.

AOAC, 1980.  Official Methods of Analysis.  13^th Edition. Washington D.C.: Association of Official Analytical Chemists.

Blumenthal, M.M. 1991. A new look at the chemistry and physics of deep-fat frying. Food Technol. 45(2): 68-71, 94.

Corey, M.L., Gerdes, D.L. & Grodner, R.M. 1987.  Influence of frozen storage and phosphate predips on coating adhesion ion beaded fosh portions. J. Food Sci. 52: 297-299.

Cunningham, FE. 1983. Batter and Breading. Westport, Conn.: AVI Publ.Co. Inc. Cunningham, F.E. and Tiede, L.M. 1981. Influence of batter viscosity on breading of chicken drumsticks. J. Food Sci. 46: 1950, 1952.

Dyson, D. 1990. Batters and Breadings In Food Processing. St. Paul, MN.: American Assoc. Cereal Chern. Inc.

Elston, E. 1975. Why fish fingers top the market. Fishing News International 14: 30. Gamble, M.H., Rice, P. & Selman, J.D. 1987. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record U.K. tubers. Int. J. Food Sci. Tech. 22: 233-241.

Hsia, H.Y., Smith, D.M. & Steffe, J.F. 1992. Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids. J. Food Sci. 57: 16.

Kimber, M.P. & Holding, S. 1987. Savoury Coatings. New York: Elsevier App. Sci. Michalski, M.C., Desobry, S. & Hardy, J. 1997. Food materials adhesion: A review. Critical Rev. Food Sci. and Nutr. 37(7): 591-619.

SAS. 1988. User's Guide. Release 6.03. Cary, NC: SAS Institute. Scott, R. 1987. Savoury Coatings. New York: Elsevier App. Sci.

Suderman, D.R. 1983. Batter and Breading. Westport, Conn.: AVI Publ.Co. Inc. Suderman, D.R. & Cunningham, F.E. 1979. New portable sieve shaker tags breading adhesion. Broiler Industry 42: 66-71.

Suderman, D.R. & Cunningham, FE. 1980. Factors affecting adhesion of coating to poultry skin: Effect of age, method of chilling and scald temperature on poultry skin ultrastructure. J. Food Sci. 45: 444-9.

Suderman, D.R., Wiker, J. & Cunningham, FE. 1981. Factors affecting adhesion of coating to poultry skin : Effects of various protein and gum sources in the coating composition. J. Food Sci. 46: 10 10-11.

Whistler, R.L. & Daniel, J.R. 1985. Food Chemistry. New York: Marcel Dekker, Inc.