期刊名称：Croatian Journal of Food Technology, Biotechnology and Nutrition
印刷版ISSN：1847-3423
电子版ISSN：1847-7461
出版年度：2009
卷号：4
期号：3-4
页码：116-119
出版社：Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista
摘要：Rice starch in shares of 6, 8 and 10 % was used as replacement for eggs in the coating mixtures used for coating of meat before frying. After frying of meat at 170 0C for 4, 6 and 8 minutes, effects of frying time and addition of starch on oil uptake and meat texture were evaluated. Instrumental texture analysis of fried coated chicken meat was conducted, as well as Soxhlet method for determining of oil content in samples. Statistical analysis of relevant texture properties of fried meat was performed. Hardness of fried meat samples decreased with increase of the starch content in mixture. Elasticity of meat increased as a result of coatings water holding capability and consequent prevention of meat drying. Oil content in samples coated with mixtures containing rice starch decreased with increase of starch share. Optimal frying time was 6 minutes, which with 10 % of mass share of rice starch produced samples with 35.54 % less oil.
