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Using Oleogel as a Frying Medium and...

Adrah, Kelvin,

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Using Oleogel as a Frying Medium and Sweet Potato Starch-Based Edible Coating to Reduce Fat Uptake and Improve Quality of Fried Chicken Breast /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Using Oleogel as a Frying Medium and Sweet Potato Starch-Based Edible Coating to Reduce Fat Uptake and Improve Quality of Fried Chicken Breast // Kelvin Adrah.
Author:	Adrah, Kelvin,
Description:	1 electronic resource (122 pages)
Notes:	Source: Masters Abstracts International, Volume: 83-03.
Contained By:	Masters Abstracts International83-03.
Subject:	Food science. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28548372
ISBN:	9798538130856

Using Oleogel as a Frying Medium and Sweet Potato Starch-Based Edible Coating to Reduce Fat Uptake and Improve Quality of Fried Chicken Breast /
Adrah, Kelvin,

Using Oleogel as a Frying Medium and Sweet Potato Starch-Based Edible Coating to Reduce Fat Uptake and Improve Quality of Fried Chicken Breast /Kelvin Adrah. - 1 electronic resource (122 pages)

Source: Masters Abstracts International, Volume: 83-03.

In this study, canola oil was structured into oleogels with carnauba wax and evaluated for fat-uptake reduction and oxidative stability during deep-fat frying of chicken breast samples. The impact of an edible coating on the physicochemical properties of deep-fried and raw chicken breast samples was also measured. Chicken samples (10±1) g were battered, breaded, and deep fat fried in either canola oil, 5% or 10% (w/v) oleogels prepared with carnauba wax 3-4 minutes at 177.7°C. Fried and raw samples were dipped in sweet potato starch edible coating formulated with thyme essential oil (TEO) at 0, 2, and 4% (v/v) concentration. Consequent to drying, coated samples were bagged and stored in a refrigerator at 4±1°C for 8 days. Subsequently, the fat content and microstructural properties of fried samples were measured. Fried chicken samples were also analyzed for TBARS, texture, and color characteristics for an extended 8-day storage period. The proximate composition of all samples was also measured. The pH, water activity, and total plate count were measured in raw chicken samples. The percentage coating pick-up was also calculated for coated fried samples. The results from the study showed that chicken samples fried in 5% and 10% oleogels recorded a lower fat-uptake (8.53% and 9.15%, respectively) compared to canola oil fried samples (15.10%). Generally, samples fried in 10% oleogel were shown to reduce TBARS values. Color properties significantly varied between oleogel and canola oil fried samples. Textural properties of all fried samples did not exhibit any noticeable trend. The microstructural evaluation showed observable pores, cracks, and fissures in the crust among fried samples. Also, the frying medium did not alter the protein and ash contents of the fried samples. Comparatively, moisture content was significantly higher in oleogel fried samples than in canola oil fried samples. The incorporation of TEO into edible coating effectively improved the oxidative stability of fried samples in all frying mediums. There were no significant differences in texture, coating pick-up, and color properties among treatments. The edible coating did not alter water activity and pH values in samples. However, coated samples activated with TEO had lower counts of bacteria. Findings from this study support existing knowledge of the role of frying medium in fat absorption. With the advent of oleogel technology and the increasing demand for healthier foods, food industries could utilize this method in producing low-fat fried food products. Regular consumers of meat and meat products would patronize these healthy food products whose proximate and desirable sensory properties are preserved. In addition, the application of edible coatings in improving the quality of deep-fried foods using oleogel is novel. This study shows that active edible coatings can delay lipid oxidation and microbial growth in fried and raw meat products, respectively. They may be the solution needed to improve the quality of fried meat products for prolonged storage.

English

ISBN: 9798538130856Subjects--Topical Terms:

3173303
Food science.
Subjects--Index Terms:

Chicken

Using Oleogel as a Frying Medium and Sweet Potato Starch-Based Edible Coating to Reduce Fat Uptake and Improve Quality of Fried Chicken Breast /
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100 1 $a Adrah, Kelvin, $e author. $3 3828238
245 1 0 $a Using Oleogel as a Frying Medium and Sweet Potato Starch-Based Edible Coating to Reduce Fat Uptake and Improve Quality of Fried Chicken Breast / $c Kelvin Adrah.
264 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2021
300 $a 1 electronic resource (122 pages)
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500 $a Source: Masters Abstracts International, Volume: 83-03.
500 $a Advisors: Tahergorabi, Reza Committee members: Ibrahim, Salam A; Worku, Mulumebet.
502 $b M.S. $c North Carolina Agricultural and Technical State University $d 2021.
520 $a In this study, canola oil was structured into oleogels with carnauba wax and evaluated for fat-uptake reduction and oxidative stability during deep-fat frying of chicken breast samples. The impact of an edible coating on the physicochemical properties of deep-fried and raw chicken breast samples was also measured. Chicken samples (10±1) g were battered, breaded, and deep fat fried in either canola oil, 5% or 10% (w/v) oleogels prepared with carnauba wax 3-4 minutes at 177.7°C. Fried and raw samples were dipped in sweet potato starch edible coating formulated with thyme essential oil (TEO) at 0, 2, and 4% (v/v) concentration. Consequent to drying, coated samples were bagged and stored in a refrigerator at 4±1°C for 8 days. Subsequently, the fat content and microstructural properties of fried samples were measured. Fried chicken samples were also analyzed for TBARS, texture, and color characteristics for an extended 8-day storage period. The proximate composition of all samples was also measured. The pH, water activity, and total plate count were measured in raw chicken samples. The percentage coating pick-up was also calculated for coated fried samples. The results from the study showed that chicken samples fried in 5% and 10% oleogels recorded a lower fat-uptake (8.53% and 9.15%, respectively) compared to canola oil fried samples (15.10%). Generally, samples fried in 10% oleogel were shown to reduce TBARS values. Color properties significantly varied between oleogel and canola oil fried samples. Textural properties of all fried samples did not exhibit any noticeable trend. The microstructural evaluation showed observable pores, cracks, and fissures in the crust among fried samples. Also, the frying medium did not alter the protein and ash contents of the fried samples. Comparatively, moisture content was significantly higher in oleogel fried samples than in canola oil fried samples. The incorporation of TEO into edible coating effectively improved the oxidative stability of fried samples in all frying mediums. There were no significant differences in texture, coating pick-up, and color properties among treatments. The edible coating did not alter water activity and pH values in samples. However, coated samples activated with TEO had lower counts of bacteria. Findings from this study support existing knowledge of the role of frying medium in fat absorption. With the advent of oleogel technology and the increasing demand for healthier foods, food industries could utilize this method in producing low-fat fried food products. Regular consumers of meat and meat products would patronize these healthy food products whose proximate and desirable sensory properties are preserved. In addition, the application of edible coatings in improving the quality of deep-fried foods using oleogel is novel. This study shows that active edible coatings can delay lipid oxidation and microbial growth in fried and raw meat products, respectively. They may be the solution needed to improve the quality of fried meat products for prolonged storage.
546 $a English
590 $a School code: 1544
650 4 $a Food science. $3 3173303
650 4 $a Vegetable oils. $3 915930
650 4 $a Oxidation. $3 714629
650 4 $a Lipids. $3 558980
650 4 $a Body mass index. $3 3562858
650 4 $a Oils & fats. $3 3561739
653 $a Chicken
653 $a Deep frying
653 $a Edible coating
653 $a Oleogel
653 $a Sweet potato starch
690 $a 0359
710 2 $a North Carolina Agricultural and Technical State University. $b Food and Nutritional Sciences. $e degree granting institution. $3 3828239
720 1 $a Tahergorabi, Reza $e degree supervisor.
773 0 $t Masters Abstracts International $g 83-03.
790 $a 1544
791 $a M.S.
792 $a 2021
856 4 0 $u https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28548372