Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil

Breaded chicken coated in whey protein isolate (WPI) has been shown to reduce oil absorption during batch frying. What is not known is how this is affected by repeated fryings and whether antioxidant-rich oil will enhance this effect. The objective of this research was to determine how successive da...
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Autor*in:	Qi Jin [verfasserIn] Abigail Garrett [verfasserIn] Robert Brannan [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2024

Schlagwörter:	oil stabilization lipid reduction total polar materials whey protein isolate

Übergeordnetes Werk:	In: Foods - MDPI AG, 2013, 13(2024), 6, p 937
Übergeordnetes Werk:	volume:13 ; year:2024 ; number:6, p 937

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/foods13060937

Katalog-ID:	DOAJ10050762X

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520			\|a Breaded chicken coated in whey protein isolate (WPI) has been shown to reduce oil absorption during batch frying. What is not known is how this is affected by repeated fryings and whether antioxidant-rich oil will enhance this effect. The objective of this research was to determine how successive daily frying of WPI-coated breaded chicken in antioxidant-rich oil affects oil quality and oil inhibition, moisture retention, color, and texture of the breaded chicken. Chicken fritters with and without a 10% WPI post-breading dip were fried successively for 6 h per day over five days in oil without antioxidant or with either 1000 ppm rosemary extract or propyl gallate. The control oil became spent at 12 h of frying (<24% TPM, <50% DEGLEV). During this time, the oils treated with antioxidants were significantly less spent, and the WPI-treated fritters fried in these oils exhibited 22–49% less lipid; retained 10–18% more moisture; and became darker, less red, and less yellow (lower L, a, and b* values) compared to the un-dipped fritters fried in the control oil. These results suggest that the presence of antioxidants in the frying oil mitigated some of the degradative changes in the oil during frying but likely did not play a major role in moisture retention or inhibition of oil absorption.
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language	English
source	In Foods 13(2024), 6, p 937 volume:13 year:2024 number:6, p 937
sourceStr	In Foods 13(2024), 6, p 937 volume:13 year:2024 number:6, p 937
format_phy_str_mv	Article
institution	findex.gbv.de
topic_facet	oil stabilization lipid reduction total polar materials whey protein isolate Chemical technology
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container_title	Foods
authorswithroles_txt_mv	Qi Jin @@aut@@ Abigail Garrett @@aut@@ Robert Brannan @@aut@@
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callnumber-first	T - Technology
author	Qi Jin
spellingShingle	Qi Jin misc TP1-1185 misc oil stabilization misc lipid reduction misc total polar materials misc whey protein isolate misc Chemical technology Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil
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topic_title	TP1-1185 Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil oil stabilization lipid reduction total polar materials whey protein isolate
topic	misc TP1-1185 misc oil stabilization misc lipid reduction misc total polar materials misc whey protein isolate misc Chemical technology
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title	Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil
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title_full	Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil
author_sort	Qi Jin
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title_sort	effectiveness of breaded chicken coated with whey protein isolate on oil absorption during frying in antioxidant-rich frying oil
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title_auth	Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil
abstract	Breaded chicken coated in whey protein isolate (WPI) has been shown to reduce oil absorption during batch frying. What is not known is how this is affected by repeated fryings and whether antioxidant-rich oil will enhance this effect. The objective of this research was to determine how successive daily frying of WPI-coated breaded chicken in antioxidant-rich oil affects oil quality and oil inhibition, moisture retention, color, and texture of the breaded chicken. Chicken fritters with and without a 10% WPI post-breading dip were fried successively for 6 h per day over five days in oil without antioxidant or with either 1000 ppm rosemary extract or propyl gallate. The control oil became spent at 12 h of frying (<24% TPM, <50% DEGLEV). During this time, the oils treated with antioxidants were significantly less spent, and the WPI-treated fritters fried in these oils exhibited 22–49% less lipid; retained 10–18% more moisture; and became darker, less red, and less yellow (lower L, a, and b* values) compared to the un-dipped fritters fried in the control oil. These results suggest that the presence of antioxidants in the frying oil mitigated some of the degradative changes in the oil during frying but likely did not play a major role in moisture retention or inhibition of oil absorption.
abstractGer	Breaded chicken coated in whey protein isolate (WPI) has been shown to reduce oil absorption during batch frying. What is not known is how this is affected by repeated fryings and whether antioxidant-rich oil will enhance this effect. The objective of this research was to determine how successive daily frying of WPI-coated breaded chicken in antioxidant-rich oil affects oil quality and oil inhibition, moisture retention, color, and texture of the breaded chicken. Chicken fritters with and without a 10% WPI post-breading dip were fried successively for 6 h per day over five days in oil without antioxidant or with either 1000 ppm rosemary extract or propyl gallate. The control oil became spent at 12 h of frying (<24% TPM, <50% DEGLEV). During this time, the oils treated with antioxidants were significantly less spent, and the WPI-treated fritters fried in these oils exhibited 22–49% less lipid; retained 10–18% more moisture; and became darker, less red, and less yellow (lower L, a, and b* values) compared to the un-dipped fritters fried in the control oil. These results suggest that the presence of antioxidants in the frying oil mitigated some of the degradative changes in the oil during frying but likely did not play a major role in moisture retention or inhibition of oil absorption.
abstract_unstemmed	Breaded chicken coated in whey protein isolate (WPI) has been shown to reduce oil absorption during batch frying. What is not known is how this is affected by repeated fryings and whether antioxidant-rich oil will enhance this effect. The objective of this research was to determine how successive daily frying of WPI-coated breaded chicken in antioxidant-rich oil affects oil quality and oil inhibition, moisture retention, color, and texture of the breaded chicken. Chicken fritters with and without a 10% WPI post-breading dip were fried successively for 6 h per day over five days in oil without antioxidant or with either 1000 ppm rosemary extract or propyl gallate. The control oil became spent at 12 h of frying (<24% TPM, <50% DEGLEV). During this time, the oils treated with antioxidants were significantly less spent, and the WPI-treated fritters fried in these oils exhibited 22–49% less lipid; retained 10–18% more moisture; and became darker, less red, and less yellow (lower L, a, and b* values) compared to the un-dipped fritters fried in the control oil. These results suggest that the presence of antioxidants in the frying oil mitigated some of the degradative changes in the oil during frying but likely did not play a major role in moisture retention or inhibition of oil absorption.
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title_short	Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil
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Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil

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