Archive




Volume 4, Issue 1, January 2015, Page: 8-13
Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet
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
Received: Nov. 23, 2014;       Accepted: Dec. 9, 2014;       Published: Dec. 18, 2014
DOI: 10.11648/j.ijnfs.20150401.12      View  2599      Downloads  187
Abstract
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.
Keywords
Coating, Seasoned, Legumes, Cereals, Fillets
To cite this article
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. doi: 10.11648/j.ijnfs.20150401.12
Reference
[1]
Shalaby, A. R. (2000).Changes in biogenic amines in mature and germinating legumes seeds and their behavior during cooking. Nahrung, 44 (1): 23-27.
[2]
Abd-Allah, M.A., Abu-Salem, F.M. and Ahmed, S. M. A. (1988).Relation between specific technological treatmentsm nutritive value and the HCN content of some common Egyptian legumes. Annals Agric.Sci.,Fac. Agric. Ain Shams Univ., Cairo, Egypt, 33 (2): 1101- 1114.
[3]
Tharanathan, A. N. and Mahadevamma, S. (2003).Grain legumes-A boon to human nutrition. Trend in Food Science and Technology, 14: 507-518.
[4]
Gross, R., Von Baer, E., Koch, F., Marquaro, R., Trugo, L. and Wink, M. (1988). Chemical composition of a new variety of Andean lupine (L. mutabilis) with low-alkaloid content. J. Food Comp. Anal, 1: 353- 361.
[5]
Rodrıguez ASL, Martınez AAL, Millan F and D´avila OG, (2005). Composition and functional properties of Lupinuscampestris protein isolates. Plant Foods Hum Nutr. 60:99–107.
[6]
Rincon, F., Martinez, B. and Lbaane, M. V., (1998).Proximate composition and antiutritive substances in chickpea (Ciceraretinm L.) as affected by the biotype factor. J. Food Sci.andAgric., 78, 382-388.
[7]
Vmadevi, M., Pushpa, R., Sampathkumar, K.P. and Debjit Bhawnuik, (2012). Rice-Traditional Medicinal plant in India. Journal of pharmacognosy and phyto chemistry, 1(1):5- 12.
[8]
Dilip, K. and Aditya, N. J. (2013). Nutritional, Medicinal and Economical Importance of corn: A mini Review. Research Journal of Pharmaceutical Sciences, 2 (7):7-8.
[9]
James,K., Bults, C.A., Hardacre, A.K., Korlaard, J. P., Clark, S.M. and Scot, M.F.(2004).The effect of drying temperature on the nutritional quality of new Zealand grown maize or growing rates. J. Sci. Food Agric., 84: 147-154.
[10]
Vaidenhiand, M. P. and JoShiv, M.K. (1984).Effect of for tification of triticare with puse, on the preparation of some common Inddia recipes. J. Food Sci.Techno. 21: 403.
[11]
Farag, R.S., Au-Raiia, S. H., El Desoky G. E. and El-Baroty,G. S. A. (1991).Safety evaluation of thyme and clove essential oils as natural antioxidants. African Journal of Agriculture Science, 18(1):233-237.
[12]
Fasseas, M.K., Mounlzouris,K. C.,Tarantilis, P. A.,Polissiou,M. and Zervas,G. (2007).Antioxidant activity in meat treated with oregano and sage essential oils. Food Chemistry, 106: 1188- 1194.
[13]
Coma, V. (2008).Bioactive packing technologies for extended shelf life of meat-based products.Meat Science, 78: 90- 103.
[14]
Altamann, H. J., Grunow,U.,Mohr, H.B., Richter, R.N. and Wester,P. W. (1986). Effects of BHA and related phenols on the forestomach of rats.Food Chemistry and Toxicology, 24: 1183-1188.
[15]
VanEsch, G. J. (1986).Toxicology of tert-buylhydoquinone (TBHQ).Food Chemistry and Toxicology, 24:1063- 1065.
[16]
Shahide, F., Janitha, P.K.and Wanasundara, P. (1992). Phenolic antioxidants. Critical Review in Food Science and Nutrition, 32: 67-102.
[17]
Haas, J., Bellows L., and Li J., (2014). Gluten-free diet guide.Food and Nutrition Series Health. Fact Sheet No. 9.375.
[18]
Holownia, K. I., Chinnan, M. S., Erickson, M. C. and Malikarjunan, P.(2000).Quality evaluation of edible film-coated chicken strips and frying oils. J. Food Sci.,65:1087-1090.
[19]
Nahed, M. M., Atta, H. M. A., Mohamed and Awatif, I. Ismaeil. (2004). Effect of some coating application methods used for shallow- fried chicken breast fillets on lipid uptake and frying stability of shortening. Minia J. of Agric. Res. and Develop, (24) 2: 229- 262.
[20]
A.O.A.C. (2000).Official Methods of Analysis of the Association of Official.Analytical Chemists international 17th edition international, Maryland, U.S.A.
[21]
Mukprasirt, A., Herald, T.J., Boyle, D.L. and Boyle, E. A.E. (2001).Physicochemical and microbiological properties of selected rice flour based batters for fried chicken drumsticks. Poultry Science, 80:988-996.
[22]
American Public HealthAssociation.(1992). Standard methods for the examination of dairy products.American Pub1. Health Assoc. Inc. 16th Ed., Washington D.C.
[23]
Molannder, A.L. (1960).Discernment of primary test substances and probability to judge food.Iowa State University press, Ames, Iowa, U.S.A.
[24]
S. A. S. (1987).SAS/ STAT. Guide for personal computers, Version 6 ed., SAS Institute, Cary NC, USA.
[25]
Cerning-Beroad, J. and Filiatre, A. (1976). A comparison of the carbohydrate composition of legumes seeds: Horsebean, peas, lupines. Cereal Chem, 53: 968- 978.
[26]
Cobos, A., Veiga, A. and Diaz, O. (2000). Chemical and fatty acid composition of meat and liver of wild ducks (Anasplatyrhynchos). Food Chemistry, 68 (1): 77-79.
[27]
Liu, Y., Xu, X. L. and Zhou, G. H. (2007).Changes in taste compounds of duck during processing. Food Chemistry, 102 (1): 22-26.
[28]
Salyakov, A. and Skog, K. (2002). Screening for heterocyclic amines in chicken cooked in various ways. Food and Chemical Toxicology, 40 (8):1205- 1211.
[29]
Pokorny,J. and Reblova, Z. (1999). Effect of food components on changes in frying oil. Food Techn. Biotechn., 37(2); 139-143.
[30]
Bagamboula, C. F., Uyttendaele, M., andDebevere, J. (2004).Inhibitory effect of thyme and basil essential oils.Carvacrol, Thymol, Estragol, linalool and P-cymene towards Shigellasonnei and S. flexneri. Food Microbiology, 21: 33-42.
[31]
Dorman, H. J. D. and Deans, S. G. (2000). Antimicrobial agents from plants: Antimicrobial activity of plant volatile oils. Journal of Applied Microbiology, 88: 308-316.
[32]
Cunningham, F. E. and Suderman, D. R. (1981).Use of batters and breading on food products-a review.In Quality of Poultry meat.Spelderholt Inst. For Poult. Res. Beeckbergen, the Netherlands.
Browse journals by subject