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...
Ausführliche Beschreibung
Autor*in: |
Qi Jin [verfasserIn] Abigail Garrett [verfasserIn] Robert Brannan [verfasserIn] |
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E-Artikel |
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Sprache: |
Englisch |
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2024 |
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Übergeordnetes Werk: |
In: Foods - MDPI AG, 2013, 13(2024), 6, p 937 |
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Übergeordnetes Werk: |
volume:13 ; year:2024 ; number:6, p 937 |
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DOI / URN: |
10.3390/foods13060937 |
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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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10.3390/foods13060937 doi (DE-627)DOAJ10050762X (DE-599)DOAJa0bbc47e9b614f0e985697b8cea18856 DE-627 ger DE-627 rakwb eng TP1-1185 Qi Jin verfasserin aut Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. oil stabilization lipid reduction total polar materials whey protein isolate Chemical technology Abigail Garrett verfasserin aut Robert Brannan verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 937 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 937 https://doi.org/10.3390/foods13060937 kostenfrei https://doaj.org/article/a0bbc47e9b614f0e985697b8cea18856 kostenfrei https://www.mdpi.com/2304-8158/13/6/937 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 937 |
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10.3390/foods13060937 doi (DE-627)DOAJ10050762X (DE-599)DOAJa0bbc47e9b614f0e985697b8cea18856 DE-627 ger DE-627 rakwb eng TP1-1185 Qi Jin verfasserin aut Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. oil stabilization lipid reduction total polar materials whey protein isolate Chemical technology Abigail Garrett verfasserin aut Robert Brannan verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 937 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 937 https://doi.org/10.3390/foods13060937 kostenfrei https://doaj.org/article/a0bbc47e9b614f0e985697b8cea18856 kostenfrei https://www.mdpi.com/2304-8158/13/6/937 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 937 |
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10.3390/foods13060937 doi (DE-627)DOAJ10050762X (DE-599)DOAJa0bbc47e9b614f0e985697b8cea18856 DE-627 ger DE-627 rakwb eng TP1-1185 Qi Jin verfasserin aut Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. oil stabilization lipid reduction total polar materials whey protein isolate Chemical technology Abigail Garrett verfasserin aut Robert Brannan verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 937 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 937 https://doi.org/10.3390/foods13060937 kostenfrei https://doaj.org/article/a0bbc47e9b614f0e985697b8cea18856 kostenfrei https://www.mdpi.com/2304-8158/13/6/937 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 937 |
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10.3390/foods13060937 doi (DE-627)DOAJ10050762X (DE-599)DOAJa0bbc47e9b614f0e985697b8cea18856 DE-627 ger DE-627 rakwb eng TP1-1185 Qi Jin verfasserin aut Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. oil stabilization lipid reduction total polar materials whey protein isolate Chemical technology Abigail Garrett verfasserin aut Robert Brannan verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 937 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 937 https://doi.org/10.3390/foods13060937 kostenfrei https://doaj.org/article/a0bbc47e9b614f0e985697b8cea18856 kostenfrei https://www.mdpi.com/2304-8158/13/6/937 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 937 |
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10.3390/foods13060937 doi (DE-627)DOAJ10050762X (DE-599)DOAJa0bbc47e9b614f0e985697b8cea18856 DE-627 ger DE-627 rakwb eng TP1-1185 Qi Jin verfasserin aut Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil 2024 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier 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. oil stabilization lipid reduction total polar materials whey protein isolate Chemical technology Abigail Garrett verfasserin aut Robert Brannan verfasserin aut In Foods MDPI AG, 2013 13(2024), 6, p 937 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:13 year:2024 number:6, p 937 https://doi.org/10.3390/foods13060937 kostenfrei https://doaj.org/article/a0bbc47e9b614f0e985697b8cea18856 kostenfrei https://www.mdpi.com/2304-8158/13/6/937 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2024 6, p 937 |
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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. 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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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Effectiveness of Breaded Chicken Coated with Whey Protein Isolate on Oil Absorption during Frying in Antioxidant-Rich Frying Oil |
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