Physicochemical and microbial quality of coated raw and oleogel-fried chicken
Kelvin Adrah, Samuel Chetachukwu Adegoke, Reza Tahergorabi
LWT
Abstract
In this study, oleogels were prepared by mixing canola oil and two concentrations of carnauba wax at 5 g/100 g and 10 g/100 g. Chicken breast samples were deep-fried in either canola oil or oleogels (5 or 10 g/100 g (w/v)) for 3–4 min at 177.7 °C. Fried and raw samples were dipped in sweet potato starch edible coating formulated with thyme essential oil (TEO) at 0, 2, and 4 g/100 g (v/v) concentrations. Consequent to drying, coated samples were bagged and stored in a refrigerator at 4 ± 1 °C for 8 days. Oleogel-fried samples had significantly lower fat contents than canola oil-fried samples but oleogelation did not improve the oxidative stability of the fried chickens. However, the incorporation of 2 g/100 g TEO into edible coating offered better oxidative stability in the oleogel-fried samples (P < 0.05) up to 4 days. There were no significant differences in texture, coating pick-up, and color properties among treatments (P > 0.05). The edible coating did not alter water activity and pH values in raw samples. However, coated samples activated with TEO had lower counts of the microorganisms.
Extracted Claims
7 claims extracted from this paper into the knowledge graph
coated samples activated with TEO had lower counts of microorganisms
“However, coated samples activated with TEO had lower counts of the microorganisms.”
oleogel-fried samples had lower fat contents
“Oleogel-fried samples had significantly lower fat contents than canola oil-fried samples but oleogelation did not improve the oxidative stability of the fried chickens.”
fried and raw samples dipped in sweet potato starch edible coating
“Fried and raw samples were dipped in sweet potato starch edible coating formulated with thyme essential oil (TEO) at 0, 2, and 4 g/100 g (v/v) concentrations.”