This is not the document you are looking for? Use the search form below to find more!

Report home > Science

CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN STORED CHICKEN PATTIES FRIED IN DIFFERENT VEGETABLE OILS

2.33 (6 votes)
Document Description
Chicken patties were fried in three different vegetable oils i.e. sunflower, soybean and canola to determine the best suitable vegetable oil for frying with prolonged storage stability. The patties were evaluated chemically for moisture, crude protein, crude fat, ash, pH, peroxide value and organoleptically for color, flavor, taste, juiciness, chewability, tenderness and overall acceptability at 15 days interval during 60 days storage. Among all the treatments vegetable oils used for frying and storage interval were found to have significant effect on chemical as well as sensory attributes. However, the chicken patties fried in canola oil offered better characteristics than sunflower and soybean oils. So, it was suggested that canola oil is comparatively the best one for frying of chicken patties among the vegetable oils under investigation with enhanced storage stability, shelf life and sensory attributes.
File Details
  • Added: October, 16th 2009
  • Reads: 3612
  • Downloads: 344
  • File size: 111.69kb
  • Pages: 4
  • Tags: chicken patties, frying vegetable oils, sensory characteristics
  • content preview
Submitter
  • Username: shinta
  • Name: shinta
  • Documents: 4332
Embed Code:

Add New Comment




Related Documents

Some Functional, Chemical, and Sensory Characteristics of Cactus Pear Rice-Based Extrudates

by: shinta, 12 pages

Both orange-yellow and red cactus pear pulps were concentrated (to 40ºBrix), and then added to rice grits to produce a delectable product of rice-based extrudates. Both concentrated pulps ...

The biochemical textural and sensory properties of frozen stored (-22°C) king scallop (Pecten maxinus) meats

by: shinta, 11 pages

Post-rigor king scallop meats (Pecten maximus) were frozen individually for 24 h at -80°C and kept vacuum packed at -22°C for up to 301 days. Sampling was carried out on fresh meats ...

Influence of Partial Substitution of Wheat Flour with Banana (Musa paradisiaca var. Awak) Flour on the Physico ' Chemical and Sensory Characteristics of Doughnuts

by: shinta, 6 pages

Evaluation on the physicochemical and sensory properties of wheat flour doughnuts substituted with banana flour (BF) was investigated. Wheat flour was substituted with green banana (Musa ...

Effect of drying and frying time on textural and sensory characteristics of popped rice

by: shinta, 5 pages

The objective of this study was to investigate the effect of drying time and frying time on the textural and sensory characteristics of popped rice to be used as an ingredient base for ...

Nutritional, Microbiological, and Sensory Evaluation of Honey Treated and Untreated Soft Cheese

by: shinta, 8 pages

Chemical composition, sensory perception and microbial quality were determined in untreated {A (0%), B (sorghum treated), C (Fried cheese) and honey treated cheese samples D (5%), E (10%) ...

Effect of partially defatted soybeans or groundnut cake flours on proximate and sensory characteristics of kokoro

by: shinta, 4 pages

Kokoro a local maize snack was made from substitution of maize flour with either defatted soybean or groundnut cake flour (9:1, 7:3, 5:5, 3:7 and 1:9 substitution ratios) were evaluated for ...

Metabolic and endocrine characteristics of pregnancy toxemia in the ferret

by: fazila, 6 pages

Metabolic and endocrine characteristics of pregnancy toxemia are well documented in small ruminants, but less known in other species. The objective of this study was to measure plasma levels of ...

Frying Pressure and Temperature Effects on Sensory Characteristics of Coated Chicken Nuggets

by: shinta, 5 pages

A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, ...

Physicochemical and Sensory Properties of Cookies Produced from Cassava /Soyabean / Mango Composite Flours

by: shinta, 5 pages

The physicochemical and sensory properties of cookies produced from cassava/soyabean/ mango Composite flours were studied. Cassava, soyabean and moderately ripe mango fruits were processed into ...

Chemical and lipid composition of buffalo meat as affected by different cooking methods

by: shinta, 3 pages

Buffalo meat is considered in Italy as an alternative product for its good nutritional characteristics. The influence of three cooking methods (boiling, grilling and frying) on the chemical and ...

Content Preview
Pak. J. Agri. Sci., Vol. 44(2), 2007
CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN STORED
CHICKEN PATTIES FRIED IN DIFFERENT VEGETABLE OILS

Shinawar Waseem Ali and Ghulam Rasool
Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan.

Chicken patties were fried in three different vegetable oils i.e. sunflower, soybean and canola to determine the
best suitable vegetable oil for frying with prolonged storage stability. The patties were evaluated chemically for
moisture, crude protein, crude fat, ash, pH, peroxide value and organoleptically for color, flavor, taste, juiciness,
chewability, tenderness and overall acceptability at 15 days interval during 60 days storage. Among all the
treatments vegetable oils used for frying and storage interval were found to have significant effect on chemical as
well as sensory attributes. However, the chicken patties fried in canola oil offered better characteristics than
sunflower and soybean oils. So, it was suggested that canola oil is comparatively the best one for frying of
chicken patties among the vegetable oils under investigation with enhanced storage stability, shelf life and
sensory attributes.
Keywords: Chicken patties, frying vegetable oils, sensory characteristics

INTRODUCTION

of canola oil/fats in snack foods has been increasing

due to better sensory and instrumental attributes
Chicken patties are battered products and after frying
(Hawrysh et al., 1996). The major oilseed crops include
usually served by placing between buns in the form of
cottonseed, rapeseed/mustard, sunflower and canola
burger. Poultry meat occupies a unique place in human
contributing 478000, 59000, 214000 and 58000 tons,
diet due to its specific nutritional characteristics. It is
respectively (GOP, 2006-07). The present study was
particularly suited for further processing due to its conducted to determine the most suitable vegetable oil
bland flavor, which can be enhanced by condiments
for the frying of chicken patties, which retained best
and can be used readily in traditional ethnic dishes.
chemical and sensory attributes of the product during
The utilization of poultry meat has increased in various
frozen storage.
snack foods. The sweet delicate flavor and tender juicy

texture of poultry meat can be brought to perfection by
MATERIALS AND METHODS
roasting, frying, barbecuing, boiling, steaming and
stewing. However, frying is the best way, which results
Raw materials
in almost full retention of protein, carbohydrates, Frozen boneless chicken meat (breast meat), three
minerals and vitamins B1, B2, B6 and Vitamin C vegetable oils (sunflower, soybean, canola oil), salt,
(Bognar, 1998). Frying produce remarkable changes in
fine flour and spices, and plain poly bags) were
the chemical and organoleptic characteristics i.e. fat procured from local market.
content, free fatty acid (FFA), pH, texture, taste and
color of the product being fried and these changes Preparation of chicken patties
depend upon the type of oil being used for frying Recipe
(Jacobson, 1991).
Different methods of preservation like dehydration, Boneless chicken minced meat 2Kg
smoking and canning may be used for snack foods but
Black pepper powder

2g
these can produce undesirable changes in many ways
White pepper powder

2g
including inactivation of vitamins, discoloration, off Salt
According
to
taste
flavors, denaturation and even coagulation of proteins.
Sugar
2.3g
As the chemical and physical changes occurring in Cumin seed powder

2g
meat are slight as compared to other methods, low Coriander seed powder
2g
temperature freezing is gaining more popularity Turmeric Powder

2g
(Norman and Joseph, 1995).
Mono sodium glutamate
2g
Chicken patties are better in quality than made from
Sodium tri-phosphate

1g
mutton because chicken emulsion has significantly Batter
50-60mL
higher pH, protein and emulsion stability than mutton
Oils
As
per
frying
emulsion. Appearance, flavor and overall acceptability
requirement
of chicken patties were also better than mutton patties
Procedure
(Anand et al.. 1991). Flavor intensity, juiciness and Chicken patties were prepared by thawing frozen
tenderness of meat are directly related with fat content.
boneless chicken meat at refrigeration temperature for
Among the commonly used vegetable oils, the usage
337

Ali and Rasool
3-4 hours before use. After thawing, the meat was 0, 15, 30, 45 and 60 days interval by a trained panel of
washed and minced using a mechanical mincer. A five judges deputed for evaluation of patties by using 9-
spice mix was prepared according to a pre-set recipe
point hedonic scale according to method described by
and thoroughly mixed with minced meat by using meat
Poste et al. (1991).
mixer. Spice blended mince meat was frozen at Statistical analysis
temperature –2 to 0oC to facilitate shaping of chicken
patties. A batter was prepared by dissolving 200g fine
The data obtained was subjected to statistical analysis
flour and 4g table salt in 100mL water. Now frozen by conducting analysis of variance (ANOVA) technique
spice blended mince meat was formed by using mould
using completely randomized design (CRD) while
of specific shape. Batter was applied uniformly on variation treatment and storage means were compared
formed chicken patties and then fried in three different
by Duncan’s multiple range (DMR) by following the
vegetable oils including sunflower oil (T1), soybean oil
procedure described by Steel et al. (1997).
(T2) and canola oil (T3) in separate lots at 180 oC for 2-

3 minutes until a brown color was obtained.
RESULTS AND DISCUSSION

Packaging and storage of chicken patties
Chicken patties were fried in sunflower, soybean and
After frying, chicken patties were cooled upto 10 oC
canola oil and subjected to frozen storage for 60 days.
and packed in polyethylene bags. Patties were The patties were analyzed for their chemical and
subjected to frozen storage at –18oC for subsequent
sensory characteristics at the interval of 15 days during
chemical and organoleptic analysis.
the whole storage.
Chemical analysis
Chemical analysis of chicken patties
The prepared chicken patties were analyzed for All the treatments of frying vegetable oils were
moisture, crude protein, crude fat, ash, pH and significantly affected with respect to moisture (%),
peroxide value after 0, 15, 30, 45 and 60 days interval
crude protein (%), crude fat (%) and peroxide value
according to their respective methods given in AOAC
(meq/Kg) where as ash content (%) and pH value were
(1990).
found to be non-significant. Similarly all chemical
parameters were significantly affected during 60 days
Sensory evaluation
storage except pH value. Means values for chemical
The chicken patties were evaluated for sensory analysis of frozen stored chicken patties both for
parameters such as color, flavor, taste, juiciness, treatments and storage period are presented Table I
tenderness, chewability and overall acceptability after
and Table II.
Table I. Mean for effect of different frying oils on chemical characteristics of frozen stored chicken patties
Moisture
Crude protein
Crude fat
Ash
Peroxide
Treatments
PH
(%)
(%)
(%)
(%)
(meq/Kg)
T1
38.72b
32.78b
12.28a
2.344ab
6.48a
1.18a
T2
40.44a
33.38b
11.14b
2.442a
6.49a
1.00ab
T3
36.82c
34.57a
10.06c
2.222b
6.48a
0.89b
T1 = Chicken patties fried in sunflower oil; T2 = Chicken patties fried in soybean oil; T3 = Chicken patties fried in Canola oil
Table II. Mean for effect of storage on chemical characteristics of frozen storage chicken patties
Storage
Moisture
Crude protein
Crude fat
Ash
Peroxide
pH
(days)
(%)
(%)
(%)
(%)
(meq/Kg)
0
42.43a
31.68d
12.84a
2.010d
6.300d
0.82c
15
40.45b
32.47cd
11.96ab
2.140d
6.383cd
0.92bc
30
37.56c
33.47bc
11.02bc
2.323c
6.487bc
1.04abc
45
36.77c
34.57ab
10.24cd
2.520b
6.580ab
1.12ab
60
36.10c
35.71a
9.74d
2.687a
6.687a
1.23a
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan’s Multiple Range test) values. Mean
values for selected treatments carrying same letters in a row are not significantly different

338

Fried frozen stored chicken patties
It is evident from the results that chicken patties fried in
meq/kg) and then for canola oil (0.89meq/kg) and
different vegetable oils differed significantly with one
affected significantly for storage intervals from 0 to 60
another with respect to moisture content. The moisture
days. The variable results of these parameters are in
content for treatments was found to be the highest
line with the findings of Puttarajappa et al. (1971),
(40.44%) in patties fried in soybean oil, followed by Natarjan and Siddique (1981), Sharma et al. (1982)
fried in sunflower oil (38.72%) and then in canola oil
and Espla and Neill (1993) who had reported changes
(36.82%). While for storage, the moisture content of
in crude protein, ash and peroxide values of fried
patties stored at 0 and 15 days were differed materials using different frying oils.
significantly where as at 30, 45 and 60 days were Sensory Evaluation of chicken patties
found to be statistically non-significant with each other.
The crude protein content of chicken patties was The sensory evaluation is very important criterion in
significantly the highest (34.57%) in case of canola oil
food industry. The chicken patties fried in three
and the lowest (32.78%) in patties fried in sunflower oil.
different commercial vegetable oils were stored in
However the crude protein content of patties fried in
polyethylene bags at –18 oC for 60 days. The patties
sunflower and soybean oils did not differed were analyzed for color, flavor, taste, juiciness,
significantly.
tenderness, chewability and overall acceptability at 0,
During storage, the crude protein content was affected
15, 30, 45 and 60 days interval. A gradual decline in
significantly for all the treatments of fried chicken sensory attributes was observed during the storage in
patties (Table II). Average fat content of chicken patties
all treatment. Means values for sensory analysis of
was observed significantly the highest (12.28%) in frozen stored chicken patties both for treatments and
sunflower oil fried products, followed by fried in storage period are presented Table III and Table IV.
Table III. Mean for effect of frying oils on sensory characteristics of frozen stored chicken patties
Overall
Treatments Color Flavor Taste Juiciness Tenderness Chewability
acceptability
T1
4.58c
5.27c
5.34c
7.280c
7.16c
7.060c
5.34c
T2
5.56b
5.87b
5.82b
7.640b
7.30b
7.520b
5.83b
T3
6.69a
6.83a
6.85a
8.040a
8.06a
7.980a
6.49a
T1 = Chicken patties fried in sunflower oil; T2 = Chicken patties fried in soybean oil; T3 = Chicken patties fried in Canola oil
Table IV. Mean for effect of storage on sensory characteristics of frozen stored chicken patties
Storage
Overall
Color Flavor Taste Juiciness Tenderness Chewability
(days)
accept-ability
0
7.03a
6.98a
7.02a
8.067a
7.90a
8.00a
6.77a
15
6.37b
6.47b
6.42b
7.867b
7.70ab
7.767ab
6.43b
30
5.69c
5.95c
6.15c
7.633bc
7.43bc
7.567b
5.90c
45
4.77d
5.95c
5.40c
7.467cd
7.33c
7.200c
5.40d
60
4.18c
5.07c
5.03c
7.233d
7.16c
7.067c
4.93c
Note: Superscripts indicate the implementation of statistical technique DMR (Duncan’s Multiple Range test) values. Mean
values for selected treatments carrying same letters in a row are not significantly different
soybean oil (11.14%) and canola oil (10.06%). A In frying, color serves as an important sensory attribute
decline in fat content was observed during the whole
which is correlated with changes in aroma and flavor.
storage period. Ash content of fried chicken patties Color for chicken patties fried in different vegetable oils
was comparable with one another for treatments and
differed significantly for treatments and storage
storage conditions. There was no significant difference
intervals. The color score for fried chicken patties was
among the pH values of the treatments and remained
significantly the highest (6.69) for patties fried in canola
almost identical (6.48) with in the treatments. But pH
oil, followed by fried in soybean oil (5.56) and then in
values affected significantly during 60 days storage sunflower oil (4.58). The color value during storage
period. On the same way, peroxide value was intervals differed significantly but the values at 30 and
significantly the highest (1.18 meq/kg) for patties fried
60 days were remained statistically the same. A similar
in sunflower oil, followed by fried in soybean oil (1.00
variable trend was also detected in flavor character of

339

Ali and Rasool
prepared patties with treatments and storage intervals.
Egbert, W.R., D.L. Huffman, C.C. Chen and D.P.
Significantly the highest flavor score (6.83) was
Dulewski. 1991. Development of low fat ground
observed in chicken patties fried in canola oil among
beef. J. Food Technol., 45(6): 64-73.
the treatments and also affected for the storage Espla, F.M.O. and E.O. Neill. 1993. Lipid oxidation in
intervals from 0 to 60 days. The taste score for patties
rabbit meat under different storage conditions. J.
fried in canola oil was found significantly the highest
Food Sci., 58:1262-1264.
(6.85) followed by patties fried in soybean oil (5.82).
GOP (Government of Pakistan). 2006-07. Agricultural
Almost similar trend in juiciness, tenderness and
Statistics of Pakistan. Govt. Pak, Islamabad.
Ministry of Food, Agri. and Livestock.
chewability scores were obtained among treatments Hawrysh, J., M. Zenia, E. Kim, S. Hardin and T.
and different storage period. Tenderness and
Robert. 1996. Quality and stability of potato chips
chewability characters of chicken patties did not differ
fried in canola, partially hydrogenated canola,
significantly at 45 and 60 days storage intervals. When
soybean and cottonseed oil. J. Food Quality.,
overall acceptability score of prepared patties was
19(2):107-120.
estimated, the highest value (6.49) was obtained for
Jacobson, G.A. 1991. Quality control in deep fat frying
chicken patties fried in canola oil, followed by fried in
operations. J. Food Technol. 45(2):72-74.
soybean oil (5.83) and the lowest for sunflower oil fried
Norman, N.P. and H.H. Joseph. 1995. Food Science,
patties (5.34). A significantly different overall
5th ed. Springer Pub. Co. New York.
acceptability values were observed during frozen Natarjan, P. and S.M. Siddique. 1981. Study on certain
storage. These results of sensory characteristics are in
selected quality characteristics of fresh and stored
line with the findings of Ristic and Schon (1980),
processed broiler. Indian Poultry Gazette. 65: 93-
Vombergar et al. (1987) and Egbert et al. (1991) who
99.
had observed various changes in sensory Poste, L.M., D.A. Mackie, G. Butler and E. Larmond.
characteristics of broiler meat in relation to thawing and
1991. Laboratory methods for sensory analysis of
re-freezing which was previously fried in different
food. Research Branch, Agriculture Canada
vegetable oils. However the best overall acceptability
Publication 1864/E. Canadian Communications
score was obtained by the chicken patties fried in
Group Publishing Centre, Ottawa
canola oil.
Puttarajappa, P., A.K. Chatlerjee, P.C. Panda and V.S.
Khabade. 1971. Studies on Tunduri chicken.
On the basis of the results obtained, it was concluded
Indian Food Packer., 25:16-18.
that all the vegetable oils under investigation have Ristic, M. and L. Schon. 1980. Changes in meat quality
given acceptable results but canola oil fried patties
of broiler in relation to time of thawing and re-
gave better results among the vegetable oils for the
freezing. Lebens Wissen Technol., 13:111-113.
frying of snack foods such as chicken patties.
Steel, R.G.D., J.H. Torrie and D. Dickey. 1997.

Principles and Procedures of Statistics: A
REFERENCES
Biometrical Approach, 3rd ed. McGraw Hill Book

Co, New York.
Anand, S.K., N.K. Pandey, C.M. Mahapatra and S.S.
Sharma, N., B.N. Kowale, and H.B. Joshi. 1982. Effect
Verma. 1991. Microbiological quality and shelf life
of cooking and storage on neutral lipids in broiler
of chicken patties stored at -18oC. Indian J. Poultry
and quail. Indian J. Food Sci. Technol., 10:7-10.
Sci., 26(2):105-108.
Vombergar, B., T. Cerin and B. Jurkovic. 1987.
Bognar, A. 1998. Comparative study of frying to other
Changes of chemical composition and sensory
cooking techniques influence on the nutritive value.
properties of frankfurters during several days of
Grasas-y-Aceites., 49 (3/4): 250-260.
storage or trade. Tehnologija Mesa., 28: 141-144
(Food Sci. Technol. Abstr., 21.3: 3596. 1987).

340

Document Outline
  • ??

Download
CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN STORED CHICKEN PATTIES FRIED IN DIFFERENT VEGETABLE OILS

 

 

Your download will begin in a moment.
If it doesn't, click here to try again.

Share CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN STORED CHICKEN PATTIES FRIED IN DIFFERENT VEGETABLE OILS to:

Insert your wordpress URL:

example:

http://myblog.wordpress.com/
or
http://myblog.com/

Share CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN STORED CHICKEN PATTIES FRIED IN DIFFERENT VEGETABLE OILS as:

From:

To:

Share CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN STORED CHICKEN PATTIES FRIED IN DIFFERENT VEGETABLE OILS.

Enter two words as shown below. If you cannot read the words, click the refresh icon.

loading

Share CHEMICAL AND SENSORY CHARACTERISTICS OF FROZEN STORED CHICKEN PATTIES FRIED IN DIFFERENT VEGETABLE OILS as:

Copy html code above and paste to your web page.

loading