Relationship between Oil Uptake and Moisture Loss during Deep Fat Frying of Deboned Chicken Breast Meat  

作　　者：Lamin S. Kassama Michael Ngadi Lamin S. Kassama;Michael Ngadi(Department of Food and Animal Sciences, Alabama A&M University, Normal, USA;Department of Bioresource Engineering, McGill University, Ste-Anne-de-Bellevue, Canada)

机构地区：[1]Department of Food and Animal Sciences, Alabama A&M University, Normal, USA [2]Department of Bioresource Engineering, McGill University, Ste-Anne-de-Bellevue, Canada

出　　处：《Advances in Chemical Engineering and Science》2016年第4期324-334,共11页化学工程与科学期刊（英文）

摘　　要：The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (°C and 190°C, respectively, and the rate (1.35 g/s) at FOT 170°C was significantly (P < 0.05) lower.The relationship between moisture loss and oil uptake at different combination of Frying Oil Temperatures (FOT) and time during deep-fat frying of chicken meat was investigated in this study. Chicken meat samples were diced and fried at different FOT (170°C, 180°C, and 190°C) in an industrial fryer for periods varying from 5 to 900 s. Fat analysis was accomplished in a soxhlet extraction apparatus with petroleum ether solvent. Prior to fat analysis samples were freeze dried and the moisture analysis was based on the standard AOAC standard method. The results show that a cook value of 415 s was found to give the most ideal sensory characteristics. The relationship between moisture loss and oil uptake during the initial phase of frying (°C and 190°C, respectively, and the rate (1.35 g/s) at FOT 170°C was significantly (P < 0.05) lower.

关 键 词：Cook-Value Pores FRYING Oil Uptake Chicken Meat MOISTURE 

分 类 号：F62[经济管理—产业经济]