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|Title:||Deep Oil Frying and Quality Characteristics of Broiler Chicken|
Shivhare, U S
Bawa, A S
|Abstract:||Effects of temperature and time of frying and marination on the quality of fried chicken parts (leg, thigh, and breast) were studied. The optimum time-temperature combinations for un-marinated chicken leg, breast, and thigh were 14, 14, and 10 min, receptively, at 180oC. The corresponding time-temperature levels for marinated samples were 12 and 15 min at 150oC, and 18 min at l40oC. The rate of moisture removal and oil uptake were reduced when chicken parts were marinated. The rate constant values were greater for leg as compared to thigh and breast. Mathematical models were developed to describe the moisture removal and oil uptake behaviour of marinated and un-marinated chicken parts under selected conditions of frying time and oil temperature.|
|ISSN:||0975-1084 (Online); 0022-4456 (Print)|
|Appears in Collections:||JSIR Vol.58(11) [November 1999]|
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