Malaysian Applied Biology Journal

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Malays. Appl. Biol. (June 2002) 31(1): 13-19


YUSOF M.M.i* and KERR, W.L.*

'Food Science Program

Faculty of Science and Technology

Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor, Malaysia

department of Food Science and Technology

The University of Georgia, Athens,

GA 30606, USA


Chicken breasts were battered and breaded using batter solutions of different surfactant (Tween 80) levels (0, 2.5 and 75 ppm) and batter mix to solvent ratio (1:1.5, 1:2.2, 1:3). The battered and breaded chicken breasts were fried at an initial temperature of 160°C for 240 sec. The fried products were analysed for yield parameters (coating pickup, cooking loss and cooked yield), moisture content, fat content and coating adhesion. Contact angle of the batter solution on raw chicken meat was also determined. Contact angle of the batter solution was found to significantly (p<0.05) decrease with increasing level of surfactant and decreasing batter mix ratio. Surfactant level did not have a significant effect on yield parameters or moisture content. However, surfactant level did show a significant effect (p<0.05) on fat content and coating adhesion. The high fat content of coatings with higher surfactant level was attributed to the lower interfacial tension between the frying oil and the coating. Higher fat content in the coating may have contributed to the higher coating loss. Batter mix ratio was found to have significant effects (p<0.05) on all parameters except cooking loss and moisture content of the middle region.


Dada ayam telah disalut menggunakan celupan dengan beberapa kepekatan surfaktan (Tween 80) (0, 2.5 dan 75 ppm) dan nisbah campuran celupan kepada pelarut (1:1.5, 1:2 dan 1:3). Sampel tersebut kemudiannya digoreng pada suhu awalan 160°C untuk 240 saat. Produk tergoreng dianalisa untuk parameter hasilan, kandungan lembapan, kandungan lemak dan lekatan salutan. Sudut sentuh celupan pada daging dada ayam mentah juga telah ditentukan. Sudut sentuh berkurangan dengan signifikan (p<0.05) apabila tahap surfaktan meningkat dan nisbah celupan berkurangan. Tahap surfaktan tidak memberi kesan yang ketara kepada parameter hasilan atau kandungan lembapan. Tetapi tahap surfaktan memberikan kesan yang signifikan (p<0.05) terhadap kandungan lemak dan lekatan slautan. Peningkatan kandungan lemak di dalam salutan yang menggunakan tahap surfaktan yang lebih tinggi kemungkinan disebabkan oleh tegasan antara-muka di antara salutan dan minyak goreng yang berkurangan. Kandungan lemak yang lebih tinggi mungkin telah menyumbang kepada kehilangan salutan yang lebih tinggi. Nisbah celupan didapati memberikan kesan yang signifikan (p<0.05) untuk semua parameter melainkan kehilangan masakan dan kandungan lembapan bahagian tengah sampel.

Key words: poultry, adhesion, surfactant, batter.



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