Title: Microstructural and physicochemical changes of coated and frozen fried chicken
Abstract: Journal of Food Processing and PreservationVolume 46, Issue 9 e16822 ORIGINAL ARTICLE Microstructural and physicochemical changes of coated and frozen fried chicken Samuel Chetachukwu Adegoke, Samuel Chetachukwu Adegoke Department of Nanoscience, Joint School of Nanoscience and Nanoengineering, University of North Carolina, Greensboro, North Carolina, USA Contribution: Formal analysis, Investigation, Methodology, Writing - original draftSearch for more papers by this authorKelvin Adrah, Kelvin Adrah Department of Nanoscience, Joint School of Nanoscience and Nanoengineering, University of North Carolina, Greensboro, North Carolina, USA Contribution: Data curation, Formal analysis, MethodologySearch for more papers by this authorKyle Nowlin, Kyle Nowlin Joint School of Nanoscience and Nanoengineering, Greensboro, North Carolina, USA Contribution: Formal analysis, Methodology, Software, ValidationSearch for more papers by this authorReza Tahergorabi, Corresponding Author Reza Tahergorabi [email protected] orcid.org/0000-0002-2970-4656 Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, North Carolina, USA Correspondence Reza Tahergorabi, Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC 27411, USA. Email: [email protected] Contribution: Conceptualization, Funding acquisition, Project administration, Resources, Supervision, Writing - review & editingSearch for more papers by this author Samuel Chetachukwu Adegoke, Samuel Chetachukwu Adegoke Department of Nanoscience, Joint School of Nanoscience and Nanoengineering, University of North Carolina, Greensboro, North Carolina, USA Contribution: Formal analysis, Investigation, Methodology, Writing - original draftSearch for more papers by this authorKelvin Adrah, Kelvin Adrah Department of Nanoscience, Joint School of Nanoscience and Nanoengineering, University of North Carolina, Greensboro, North Carolina, USA Contribution: Data curation, Formal analysis, MethodologySearch for more papers by this authorKyle Nowlin, Kyle Nowlin Joint School of Nanoscience and Nanoengineering, Greensboro, North Carolina, USA Contribution: Formal analysis, Methodology, Software, ValidationSearch for more papers by this authorReza Tahergorabi, Corresponding Author Reza Tahergorabi [email protected] orcid.org/0000-0002-2970-4656 Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, North Carolina, USA Correspondence Reza Tahergorabi, Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC 27411, USA. Email: [email protected] Contribution: Conceptualization, Funding acquisition, Project administration, Resources, Supervision, Writing - review & editingSearch for more papers by this author First published: 19 June 2022 https://doi.org/10.1111/jfpp.16822Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract The objective of this study was to understand the microstructural and physicochemical changes of deep-fried chickens due to the application of a chicken protein-based edible coating, two types of oils (canola vs. corn oil), and frozen temperature (−18°C) over 60 days. The application of the edible coating was able to reduce the fat content and fat uptake significantly (p < .05). However, the fat content of corn oil deep-fried samples increased over storage time. The use of corn oil for frying resulted in higher puncture force and lower TBARS values (p < .05). Scanning electron microscopy showed that the application of the edible protein coating presented a smooth and intact surface morphology, especially for canola oil deep-fried samples. Fourier transform infrared spectroscopy results indicated that functional compounds in the oils were not affected by the edible coating. However, high heat during frying induced the formation of polar compounds and lipid oxidation. Novelty impact statement The results of this study demonstrated that the application of a protein-based edible coating prepared from the chicken could be used as a product-friendly coating to reduce the fat uptake in canola oil-fried chicken over frozen storage. Also, the type of oil that is used for frying influences many characteristics of deep-fried chicken including the oil content, lipid oxidation, and textural properties, particularly during frozen storage. Due to the high consumption of deep fat-fried foods and the importance of consumer health, it is crucial to select the frying medium wisely. In addition, this study may provide a viable solution for fat uptake reduction in the food industry. CONFLICT OF INTEREST The authors have declared no conflicts of interest for this article. Open Research DATA AVAILABILITY STATEMENT The data are available within the manuscript. 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