Food & Nutrition

Arab Journal of Food & Nutrition
14. A Study of the Effects of Selected Coating Material on Some Chemical and
Physical Properties of French Fries and Deep Fried Minced
chicken Meat Balls (2010)
Malak Mohammed Ahmed Angor\ University of Jordan
Supervisor: Dr. Khalid Mohammed Al – Ismail
This experiment was carried out to study the influence of selected coating
materials (starch, ST; whey protein isolate, WPI; carrageenan, CA and bread crumb,
BC) and their combinations on some chemical and physical properties of minced
chicken meat balls and French fries during deep – fat frying comparing with control
(uncoated).
A pre – experiment was carried out by preparing different levels [1 %, 3 %, 5 %,
7 % (w / v) water solution] of each coating materials to select the level that gave the
lowest value of fat uptake. The results showed that the best levels of these coating
materials for reducing fat uptake during deep aft frying were ST 3 %, WPI 5 %, CA 3
%, BC 3 %. Twelve treatments were prepared from these levels of coating materials
and their combinations were then compared with the control.
The results showed that theses coating materials and their combinations had
significantly reduced fat uptake of chicken meat balls and French fries during deep fat
frying. The fat uptake relative variation (FU %) of chicken meat balls coated with WPI
(- 48.6 %) had the lowest value during deep fat frying, while the FU % of French fries
coated with coated with CA (- 76.2 %), and the combinations of ST + CA (- 62.2 %),
ST + BC (- 62.9 %) and WPI + CA (- 62.9 %) had the lowest value during deep fat
frying. It has been found that using of coating materials individually for the chicken
meat balls were more effective in fat reduction than using combinations of them, while
using some of these combination for French fries gave positive effect as well as using
of these coating materials alone. In general, the coating materials used either
individually or in combinations were most effective in fat uptake reduction when used
with French fries than when used with chicken meat balls. It was found that the
coating material had no effect on acidity value, unsaturated fatty acid over saturated
fatty acid (USFA / SFA) ratio, 7 – ketocholesterol and trans fatty acid, and had no
effect on some physical properties such as density and texture of the final products.
With respect to the sensory evaluation of fried chicken meat balls and French
fries, it was observed that the sensory attributes (appearance, color, flavor, taste and
overall acceptability) were slightly improved as a result of using the coating materials
and their combinations.
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Volume 11, No. 25, 2011
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