Sains Malaysiana 47(11)(2018): 2699–2704

http://dx.doi.org/10.17576/jsm-2018-4711-13

 

Effect of Hydroxypropylmethyl Cellulose (HPMC) Coating on Flavour, Moisture and Oil Content in Chicken Nugget

(Kesan Salutan Selulosa (HPMC) Hidroksipropilmetil kepada Perisa, Lembapan dan Kandungan Minyak dalam Nuget Ayam)

 

LAI WENG HENG & MOHAMAD YUSOF MASKAT*

 

Faculty of Science & Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

 

Diserahkan: 30 Mac 2018/Diterima: 23 Julai 2018

 

ABSTRACT

This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500 ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and 1.5%) and then with a commercial coating (ADABI, Malaysia). Chicken nuggets were fried at 180oC for 4 min. Quantity of eugenol and limonene in the substrate (chicken meat) and coating were measured alongwith the moisture and oil content. The results showed that 0.75 and 1.5% HPMC were not able to retain either eugenol or limonene in both substrate and coating portion of the nuggets when compared to control except for eugenol in the substrate portion when using 1.5% HPMC. Application of HPMC also resulted in reduced moisture loss and oil absorption. The reduced moisture loss and oil absorption in the coating and substrate of the chicken nuggets showed that HPMC was able to form a barrier that restricted the migration of moisture from the nuggets and absorption of oil into the nuggets. However, only the 1.5% HPMC barrier formed was able to reduce the loss of eugenol in the nugget substrate. Both 0.75 and 1.5% HPMC was not able to significantly reduce the loss of limonene during frying.

 

Keywords: Chicken nugget; eugenol; frying; hydoroxypropyl methyl cellulose; limonene

 

ABSTRAK

Kajian ini dijalankan untuk menentukan kesan hidroksipropil metil selulosa (HPMC) terhadap kandungan bahan perisa (eugenol dan limonen), lembapan dan minyak di dalam nuget ayam semasa penggorengan. Nuget ayam dengan penambahan 500 ppm eugenol dan limonen disalut dengan larutan HPMC (0, 0.75 and 1.5%) dan kemudian dengan bahan penyalut komersil (ADABI. Malaysia). Nuget ayam digoreng pada 180°C selama 4 min. Kuantiti eugenol dan limonen di dalam substrat (daging ayam) dan salutan ditentukan berserta kandungan lembapan dan minyak. Keputusan menunjukkan 0.75 dan 1.5% HPMC tidak berkeupayaan mengekalkan kandungan sama ada eugenol atau limonen di dalam kedua-dua substrat dan salutan nuget apabila dibandingkan dengan kawalan melainkan eugenol di dalam substrat apabila menggunakan 1.5% HPMC. Penggunaan HPMC juga menghasilkan pengurangan kehilangan lembapan serta penyerapan minyak. Pengurangan kehilangan lembapan dan penyerapan minyak di dalam salutan dan substrat nuget ayam menunjukkan HPMC mampu untuk membentuk halangan yang menghalang perpindahan lembapan daripada nuget dan penyerapan minyak ke dalam nuget. Walau bagaimanapun, hanya halangan yang terbentuk daripada 1.5% HPMC mampu untuk mengurangkan kehilangan eugenol di dalam substrat nuget. Kedua-dua 0.75 dan 1.5% HPMC tidak mampu untuk secara ketara mengurangkan kehilangan limonen semasa penggorengan.

 

Kata kunci: Eugenol; hidroksi propil metil selulosa; limonen; nuget ayam; penggorengan

RUJUKAN

Amboon, W., Tulyathan, V. & Tattiyakul, J. 2012. Effect of hydroxypropyl methylcellulose on rheological properties, coating pickup, and oil content of rice flour-based batters. Food and Bioprocess Technology 5(2): 601-608.

Anonymous. 2018. Product Safety Data Sheet. www. merckmillipore.com.

AOAC. 1995. Official Methods of Analysis. 16th ed. Vol. 2. Method 935.29. Arlington, TX: Association of Official Analytical Chemists.

Bárcenas, M.E. & Rosell, C.M. 2005. Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocolloids 19(6): 1037-1043.

Chen, Y. & Moreira, R.G. 1997. Modelling of a batch deep-fat frying process for tortilla chips. Food and Bioproducts Processing 75(3): 181-190.

Chen, C., Li, P., Hu, W., Lan, M., Chen, M. & Chen, H. 2008. Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC. Food Hydrocolloids 22(7): 1337-1344.

Choe, E. & Min, D.B. 2007. Chemistry of deep-fat frying oils. Journal of Food Science 72(5): 77-86.

Gennadios, A. 2002. Protein-Based Films and Coatings. Boca Raton: CRC Press.

González-Tomás, L., Carbonell, I. & Costell, E. 2004. Influence of type, concentration and flow behaviour of hydrocolloid solutions on aroma perception. European Food Research and Technology 218(3): 248-252.

Li, H.C., Risch, S.J. & Reineccius, G.A. 1993. Flavor formation during frying and subsequent losses during storage and microwave reheating in pancakes. In Thermally Generated Flavors, edited by Parliment, T.H., Morello, M.J. & McGorrin, R.J. Washington: American Chemical Society. 543: 466-475.

Lim, M.F., Maskat, M.Y. & Wan Mustapha, W.A. 2009. Kesan hidroksipropil metil selulosa dan jangka masa penggorengan terhadap kehilangan eugenol semasa penggorengan. Sains Malaysiana 38(3): 347-351.

Moreira, R.G., Castell-Pérez, M.E. & Barrufet, M.A. 1999. Deep Fat Frying: Fundamentals And Applications. Gaithersburg, Md: Aspen.

Primo-Martín, C., Sanz, T., Steringa, D.W., Salvador, A., Fiszman, S.M. & Van Vliet, T. 2011. Performance of cellulose derivatives in deep-fried battered snacks: Oil barrier and crispy properties. Food Hydrocolloids 24(8): 702-708.

Soorgi, M., Mohebbi, M., Mousavi, S.M. & Shahidi, F. 2011. The effect of methylcellulose, temperature, and microwave pretreatment on kinetic of mass transfer during deep fat frying of chicken nuggets. Food and Bioprocess Technology 5(5): 1521-1530.

Usawakesmanee, W., Chinnan, M.S., Wuttijumnong, P., Jangchud, A. & Raksakulthai, N. 2008. Effect of edible coating ingredients incorporated into predusting mix on moisture content, fat content and consumer acceptability of fried breaded product. Songklanakarin Journal of Science and Technology 30(1): 25-34.

Varela, P. & Fiszman, S.M. 2011. Hydrocolloids in fried foods. A review. Food Hydrocolloids 25(8): 1801-1812.

 

*Pengarang untuk surat-menyurat; email: yusofm@ukm.edu.my

 

 

 

 

 

 

sebelumnya