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CAPABILITY OF EDIBLE FILMS IN MAINTAINING THE ORGANOLEPTIC AND COMPOSITION OF FRIED CHICKEN BREAST | ||
| IRAQ JOURNAL OF AGRICULTURE | ||
| Article 1, Volume 5, Issue 16, 2011, Pages 0-0 | ||
| Author | ||
| L. A. Fattah | ||
| Abstract | ||
| Two edible film coatings, methylcellulose (MC) 2.5% and gelatein (G)5% were used separately for coating chicken breasts. Chicken breast was immersed separately in 2.5% methylcellulose solution and 5%gelatein solution then coated with bread flour respectively. The control chicken breast coated seperatly with bread flour only. The coated chicken breasts were fried at 250 C. Measurements included coating takeup, moisture loose, oil content and cooked yield were determined. It was observed that the percentage of coating takeup for both solution was higher significantly than control. The results showed increases in coating takeup with 2.5% for MC compared with gelatein solution. This may be due to the higher viscosity and binding capacity of the MC layer. The results showed that using edible films was effective in reducing moisture loss, oil content and higher of cooking yield of fraying chicken breasts for both solution, than control. The organoleptic evaluation showed that due to high moisture content of the samples coated with MC gives crispier, juiciness, oiliness or flavor and favored color than samples coated with gelatein, within the same degree of significance compared to control. | ||
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