Sains Malaysiana 34(2): 1-6 (2005)

 

Kesan Penggunaan Kanji Terubahsuai

ke atas Ayam Goreng Bersalut

(Effect of Modified Starch on Coated Fried Chicken)

 

 

Wan Aida Wan Mustapha, Lee Sue Hwa

Nor Hayati Che Pa & Mohamad Yusof Mas Kat

Pusat Pengajian Sains Kimia dan Teknologi Makanan

Faku1ti Sains dan Teknologi

Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor D.E. Malaysia

 

 

 

ABSTRAK

 

Kajian ini dijalankan untuk menentukan ciri-ciri fizikokimia kanji terubahsuai (Pure Cote) dan melihat kesan penggunaan Pure Cote ke atas ciri-ciri ayam goreng bersalut. Sebanyak enam formulasi dihasilkan melalui penambahan Pure Cote pada 0%, 2%, %, 6%, 8% dan 10% (berat/berat). Nisbah pencairan campuran kering kepada air ialah 1:2. Daging dada ayam tanpa kulit dan tanpa tulang digunakan sebagai pembawa. Sampel digoreng dengan menggunakan minyak banyak pada suhu 180oC selama 3 minit. Ciri fizikokimia Pure Cote ditentukan dengan kanji jagung asli digunakan sebagai perbandingan. Suhu dan entalpi penggelatinan bagi Pure Cote (57.99-68.23°C, 1.08 J/g) dan kuasa pengembangan pada suhu melebihi 65°C adalah lebih rendah daripada kanji jagung asli. Manakala kejernehan pes dan sifat kelarutan Pure Cote (95.93%) lebih tinggi berbanding kanji jagung asli. Penambahan Pure Cote menyebabkan pengurangan nilai pH dan kelikatan adunan penyalut serta pengurangan kandungan lembapan pada ayam goreng bersalut tanpa menjejaskan kandungan lemak dan wama (nilai L (kecerahan), a (kemerahan) dan b (kekuningan)) tidak menunjukkan perbezaan yang bererti. Ketanggalan salutan produk bagi setiap formulasi adalah sangat rendah iaitu dalam julat 0.01-0.06%. Kekerasan ayam goreng menunjukkan peningkatan dengan penambahan Pure Cote.

 

Kata Kunci: Ayam Bersalut, Kanji Terubahsuai, Pure Cote E1440

 

 

ABSTRACT

 

This study was carried out to determine the physicochemical properties of modified starch (Pure Cote) and to evaluate the effect of Pure Cote on the properties of fried coated chicken. Six formulations were made with the addition of Pure Cote at 0% (control), 2%, 4%, 6%, 8% and 10% (weight/weight). Dilution is ratio 1:2 of weight of dry mixture to water was used. Deboned and skinless breast chicken meat was used as a carrier. Samples were deep fat fried at 180°C for 3 minutes. The physicochemical properties of Pure Cote were evaluated and compared to corn starch. Gelatinization temperature and enthalpy of Pure Cote (57.99-68.23 DC, 1.08 J/g) and swelling power above 65°C were lower than corn starch. However, Pure Cote paste showed higher clarity (95.93%) and solubility compared to com starch. The viscosity and pH value of batter decreased as percentage of Pure Cote increased. The addition of Pure Cote decreased the moisture content of the fried coated chicken while fat content and the colour (L value (lightness), a (redness), b (yellowness)) were not affected. Percentages of coating loss for the formulations were very low in the range of 0.01-0.06%. Hardness increased as the amount of Pure Cote increased in the formulation.

 

Keyword: Coated chicken, modified starch, Pure Cote E1440

 

 

RUJUKAN/REFERENCES

 

Ahamed, N.T., Singhal, R.S., Kulkarni, P.R. & Pal, M. 1996. Physicochemical and Functional properties of Chenopodium quinoa starch. Carbohydr. Polymers. 31: 99-103.

AOAC 1990. Official Method of Analysis. Arlington: Association of Official Analytical Chemists.

Cunningham, FE. 1983. Application of batters and breadings to poultry. In Suderman, D.R. & Cunningham, FE. (editor) Batter and breading technology. Westport: AVI Publishing Company, Inc.     .

Gennadios,A., Hanna, M.A. & Kurth, L.B. 1997. Application of edible coatings on meats, poultry and seafood: A review. Lebensmittel- Wissenschajt und- Technologie. 30(4):337-350.

Guillaumin, R. 1988. Kinetics of fat penetration in food. Dlm. Varela, G., Bende, A.E. & Morton, LD. (pnyt.). Frying of food: Principles, changes, new approaches. England: Ellis Horwood.

Higgins, C.A. 1998. Coated food and method of coating. U.S. Patent 5753286.

Khatijah, 1. 1989. Kanji terubahsuai - apa keistimewaannya? Teknol. Makanan. 8: 13-16.

Kimber, M.P. & Holding, S. 1987. Some technological aspect of batter. In Fuller, D.B & Parry, R.T. Savoury coatings. London: Elsevier Applied Science.

Liu, H., Ramsden, L. & Corke, H. 1999. Physical properties and enzymatic digestibility Of hydroxypropylated and normal maize starch. Carbohyd. Polymers. 40: 175-182.

Loewe, R. 1993. Role of ingredients in batter systems. Cereal Foods World. 38(9): 673-677.

Moreira, R.G., Castell-Perez, M.E. & Barrufet, M.A. 1999. Deep-fat frying: Fundamentals and applications. Gaitherburg: An Aspen Publication.

Mukprasirt, A., Herald, TJ., Boyle, D.L. & Rausch, K.D. 2000. Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis. Poultry Sci. 79: 1356-1363.

Radley, J.A. 1976. Starch Production Technology. London: Applied Science Publishers Ltd.

Rege, A. & Pai, J.S.1996. Thermal and freeze-thaw properties of starch of chickpea (Cicer arietinum). Food Chem. 57(4):545-547.

Rutenberg, M.W. & Solarek, D. 1984. Starch Derivatives: Production and uses. In Whistler, RL (editor). Starch: Chemistry and Technology. Ed. Ke-2. Orlando: Academic Press, Inc.

Suderman, D.R. 1983. Use of batters and breadings on food products: A review. In Suderman, D.R. & Cunningham, FE. (editor). Batter and Breading Technology. Westport: AVI Publishing Company, Inc.

Suderman, D.R. & Cunningham, F.E.. 1979. New portable sieve shaker tags breading Adhesion. Broiler Industry. 42: 66-71.

Smith, P.S. 1982. Starch derivatives and their use in foods. Dlm. Lineback, DR (editor). Food Carbohydrates. Westport:AVI Publishing Company, Inc.