Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget

Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget

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...

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Main Authors: Lai, Weng Heng, Mohd Yusof Maskat
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2018
Online Access:http://journalarticle.ukm.my/12651/
http://journalarticle.ukm.my/12651/
http://journalarticle.ukm.my/12651/1/13%20Lai%20Weng%20Heng.pdf
id ukm-12651
recordtype eprints
spelling ukm-126512019-03-17T11:31:50Z http://journalarticle.ukm.my/12651/ Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget Lai, Weng Heng Mohd Yusof Maskat, 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. Penerbit Universiti Kebangsaan Malaysia 2018-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12651/1/13%20Lai%20Weng%20Heng.pdf Lai, Weng Heng and Mohd Yusof Maskat, (2018) Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget. Sains Malaysiana, 47 (11). pp. 2699-2704. ISSN 0126-6039 http://www.ukm.my/jsm/malay_journals/jilid47bil11_2018/KandunganJilid47Bil11_2018.html
repository_type Digital Repository
institution_category Local University
institution Universiti Kebangasaan Malaysia
building UKM Institutional Repository
collection Online Access
language English
description 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.
format Article
author Lai, Weng Heng
Mohd Yusof Maskat,
spellingShingle Lai, Weng Heng
Mohd Yusof Maskat,
Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget
author_facet Lai, Weng Heng
Mohd Yusof Maskat,
author_sort Lai, Weng Heng
title Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget
title_short Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget
title_full Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget
title_fullStr Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget
title_full_unstemmed Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget
title_sort effect of hydroxypropylmethyl cellulose (hpmc) coating on flavour, moisture and oil content in chicken nugget
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2018
url http://journalarticle.ukm.my/12651/
http://journalarticle.ukm.my/12651/
http://journalarticle.ukm.my/12651/1/13%20Lai%20Weng%20Heng.pdf
first_indexed 2023-09-18T20:03:05Z
last_indexed 2023-09-18T20:03:05Z
_version_ 1777406978985820160

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