The Effects of Various Coating Materials on Chicken Drumsticks Some Quality Parameters

In this study, fat uptake and moisture contents of coated drumsticks coated with edible materials after frying and some physical and chemical changes were investigated during storage. The chicken drumsticks were coated with (three layers of) coating materials. Then, they were stored at -18 °C for 7 months. In the coated meats, a great amount of moisture remained and the frying and juicy structure of the meat was protected. However, in the consuming total mass, moisture level decreased. The pH, TBA and TVB-N values were performed only in coating groups first, second last (re-write). The lowest pH values were in the order of zein, 6.33 and gluten, 6.34 for first coatings; guar gum, 6.32 and xanthan gum, 6.33 for second coatings and they were same for all last coating groups. The lowest TBA values were in the order of guar gum, 0.24 mg kg-1 for second coatings and mixture contain 1:2 wheat flour: Cornflour, 0.26 mg kg-1 and 2:1 wheat flour: Cornflour, 0.29 mg kg-1 for last coatings and these values were same for first coatings. The lowest TVB-N value of secondary coatings is 16.86 mg 100_1 for xanthan gum and these values were same for first and last coating groups. Results showed that the most cited materials were those; at the first coating; gluten and caseins, at the second coating; guar gum and xanthan gum, at the last coating; 1:2 and 2:1 wheat flour: Corn flour containing mixture.