Effect of breading particle size on coating adhesion in breaded,fried poultry

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 si...

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Bibliographic Details
Main Authors:	Mohamad Yusof Maskat, William Lloyd Kerr
Format:	Article
Published:	Universiti Kebangsaan Malaysia 2002
Online Access:	http://journalarticle.ukm.my/3834/ http://journalarticle.ukm.my/3834/

id	ukm-3834
recordtype	eprints
spelling	ukm-38342012-05-04T04:15:52Z http://journalarticle.ukm.my/3834/ Effect of breading particle size on coating adhesion in breaded,fried poultry Mohamad Yusof Maskat , William Lloyd Kerr, 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 160oC. 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. Universiti Kebangsaan Malaysia 2002 Article PeerReviewed Mohamad Yusof Maskat , and William Lloyd Kerr, (2002) Effect of breading particle size on coating adhesion in breaded,fried poultry. Sains Malaysiana, 31 . pp. 167-177. ISSN 0126-6039 http://www.ukm.my/jsm/english_journals/vol31_2002/vol31_02page167-177.html
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
description	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 160oC. 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.
format	Article
author	Mohamad Yusof Maskat , William Lloyd Kerr,
spellingShingle	Mohamad Yusof Maskat , William Lloyd Kerr, Effect of breading particle size on coating adhesion in breaded,fried poultry
author_facet	Mohamad Yusof Maskat , William Lloyd Kerr,
author_sort	Mohamad Yusof Maskat ,
title	Effect of breading particle size on coating adhesion in breaded,fried poultry
title_short	Effect of breading particle size on coating adhesion in breaded,fried poultry
title_full	Effect of breading particle size on coating adhesion in breaded,fried poultry
title_fullStr	Effect of breading particle size on coating adhesion in breaded,fried poultry
title_full_unstemmed	Effect of breading particle size on coating adhesion in breaded,fried poultry
title_sort	effect of breading particle size on coating adhesion in breaded,fried poultry
publisher	Universiti Kebangsaan Malaysia
publishDate	2002
url	http://journalarticle.ukm.my/3834/ http://journalarticle.ukm.my/3834/
first_indexed	2023-09-18T19:39:53Z
last_indexed	2023-09-18T19:39:53Z
_version_	1777405519363833856

Effect of breading particle size on coating adhesion in breaded,fried poultry

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