Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet
International Journal of Nutrition and Food Sciences
Volume 4, Issue 1, January 2015, Pages: 8-13
Received: Nov. 23, 2014;
Accepted: Dec. 9, 2014;
Published: Dec. 18, 2014
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Hayat Hashem Abd-Elsattar, Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt
Sohair Taher El-Hadidie, Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt
Maha Mounier Tawfik, Food Technology Research Institute of Agriculture Research Centre, Giza, Egypt
The present investigation was carried out to evaluate the seasoned powder coating mixture made from some legumes (lupine and chickpea) and some cereals (rice and corn). Three seasoned powders were prepared and compared with seasoned vegetar from local market as control. The three seasoned powders and vegetar were used as coaters of the chicken breast (fillets). Chemical analyses were determined in raw materials and fillets, which was coated with each of seasoned powders before and after frying. Fat absorption, cooking loss and cooking yield were determined in fillets after frying. Microbiological analyses as total count bacteria, yeast and mold and E.Coli were determined for each of seasoned powders and after frying during storage period. Moreover, sensory characteristics of fried fillets coated with each of seasoned powders were determined. The results showed that the seasoned legumes mixture powder contained the highest protein, fat, crude fiber and ash, 29.63, 7.0, 4.02, and 2.97 on wet weight, respectively followed by seasoned cereals and legumes mixture powder and seasoned cereals mixture powder. Moreover, before and after frying of chicken breast coated with seasoned powders, the results showed that the protein, fat, total carbohydrates increased after frying, whereas crude fiber and ash were decreased. These results occurred due to fat absorption, cooking loss and cooking yield. Microbiological analyses were determined for each of seasoned powders during storage period at room temperature. The results showed that the bacteria count fixed at the fifth dilution and at the third dilution for yeast and mould. Moreover, E.coli forming groups not detected in all samples of seasoned powders and control. Whereas, storage of fillets for a period at – 20οC, showed the same results and manners for microbial analyses, as those of the different seasoned mixture powders, during storage period. The results of sensory characteristics of fried fillets, coated with the different types of seasoned mixture powders showed that the treatments No. 1, 2 and 3 had a significant variation for total acceptability (90.5, 91.2 and 92.4%, respectively) with a slight decrease than vegetar control, (94.1%). From the results, it was found that the seasoned powder prepared from legumes mixture gave the best results and sensory evaluation, followed by seasoned powder prepared from cereals and legumes mixture and seasoned powder prepared from cereals mixture. These different seasoned powders gave better results than vegetar control, obtained from local market. Therefore, these different seasoned powders can be used as natural coating materials for meat because of their safety and high nutritional values.
Hayat Hashem Abd-Elsattar,
Sohair Taher El-Hadidie,
Maha Mounier Tawfik,
Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet, International Journal of Nutrition and Food Sciences.
Vol. 4, No. 1,
2015, pp. 8-13.
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