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  • 标题:Porosity of Deep Fat Fried Breaded Chicken Meat
  • 本地全文:下载
  • 作者:Ježek, Damir ; Brnčić, Mladen ; Rimac Brnčić, Suzana
  • 期刊名称:Food Technology and Biotechnology
  • 印刷版ISSN:1330-9862
  • 电子版ISSN:1334-2606
  • 出版年度:2009
  • 卷号:47
  • 期号:4
  • 页码:389-395
  • 出版社:Sveuciliste u Zagrebu - Faculty of Food
  • 摘要:Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices) and oil uptake of coated chicken meat have been evaluated. Porosity of the fried breaded chicken meat was calculated from particle and bulk density. Pore size and particle size distribution were determined using microscopy image analysis and particle density by mercury intrusion porosimeter (MIP). Since there is a wide range of particle diameters, significant differences in pore size distribution were found. Also, pore structure appeared to be affected by oil absorption. Mercury entrapment in pores decreased significantly during 8 min of frying. The obtained results show that porosity of the samples is different for different frying mixture formulations and indicate that there is a difference in the extent of oil uptake for different formulations due to film forming capabilities of dietary fibres (pectin and Fibrex).
  • 关键词:porosity; oil absorption; deep fat frying; chicken meat
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