Sains Malaysiana 31: 167-177 (2002)                                                                                           Sains Hayat /

Life Science

 

Effect of Breading Particle Size on Coating Adhesion

in Breaded, Fried Poultry

 

 

Mohamad Yusof Maskat

Food Science Program

School of Chemistry Sciences and Food Technology

Faculty of Science and Technology

Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor D.E., MALAYSIA

 

William Lloyd Kerr

Department of  Food Science and Technology

The University of Georgia

Athens, Georgia, GA 30606, USA

 

 

 

ABSTRACT

 

Chicken breasts were coated using breading of different particle size. Breading particle size was divided into small (particle size < U.S. No. 60 sieve mesh size), medium (U.S. No. 60 sieve mesh size < particle size < U.S. No. 20 sieve mesh size) and large (particle size > U.S. No. 20 sieve mesh size). Chicken breasts were battered, breaded and deep-fat fried for 240 sec. at an initial temperature of 160oC. The fried products were analysed for coating adhesion, moisture content and yield parameters. Yield parameters measured were coating pickup, cooking loss and cooked yield. Coating adhesion was found to be highest in coating formed from the small particle size breading. Coating formed from the large particle size breading had the lowest coating adhesion. Chicken breasts coated using the small particle size breading showed significantly higher moisture content in the surface region of the chicken meat as well as in the coating. Microstructure of the coatings showed a higher degree of merging between the breading and the batter with decreasing breading particle size. No significant differences were observed in coating pickup, cooking loss and cooked yield between samples coated with different particle size breading.

 

 

ABSTRAK

 

Dada ayam disalut menggunakan reroti dari saiz partikel yang berbeza. Saiz partikel reroti telah dibahagikan kepada kecil (saiz partikel < saiz rongga tapisan U.S. No. 60), sederhana (saiz rongga tapisan U.S. No. 60 < saiz partikel > saiz rongga tapisan U.S. No. 20) dan besar (saiz partikel > saiz rongga tapisan us. No. 20). Dada ayam disalut dan digoreng selama 240s pada suhu awalan 160oC. Produk goreng dianalisa untuk lekatan salutan, kandungan lembapan dan parameter pemprosesan. Parameter pemprosesan yang diukur adalah lekatan salutan, kehilangan masakan dan hasil masakan. Salutan yang terhasil menggunakan saiz partikel reroti yang kecil menunjukkan kandungan lembapan yang lebih tinggi secara bererti pada lapisan permukaan daging ayam serta lapisan salutan. Mikrostruktur salutan menunjukkan peningkatan darjah penggabungan di antara reroti dan celupan dengan pengurangan saiz partikel reroti.  Tiada perbezaan yang bererti diperhatikan untuk jerapan salutan, kehilangan masakan dan hasil masakan untuk sampel yang disalut dengan reroti bersaiz partikel yang berbeza.

 

 

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