Effects of leavening agents in batter system on quality of deep-fried chicken breast meat
نویسندگان
چکیده
منابع مشابه
effects of temperature, frying time and lentil flour addition to the batter formulation on quality of simulated fried crust by using a deep-fried model system
in recent decades, as the result of industrial life, consuming fried and fast foods have increased significantly. excessive use of fat, especially saturated fats and trans fatty acids is one of the important factors that increases heart diseases, weight gain, and cancers. therefore, using effective methods for decreasing fat absorption not only retains desirable features but also seems essentia...
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introduction: batter coating is a new technology to reduce fat content of fried foods. the ingredients and flowproperties of batter are the most important parameters to determine the performance of batter coating and quality of the final product. among batter additives, proteins can be used as an important and effective component, because of their emulsifying properties, water absorption, and b...
متن کاملEffects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased sig...
متن کاملInfluence of increasing breast meat yield on muscle histology and meat quality in the chicken.
The histological characteristics, ie, myofibre types and cross-sectional areas (CSA), of pectoralis major and sartorius muscles of 20 male chickens from two lines (ten birds from each line) divergently selected for breast meat yield were compared. Moreover, some quality parameters (ie, drip loss, ultimate pH value and meat colour) of the breast muscle were recorded. The animals from both lines ...
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ژورنال
عنوان ژورنال: Food Research
سال: 2019
ISSN: 2550-2166,2550-2166
DOI: 10.26656/fr.2017.4(2).273