EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES
Food packaging has a great importance to increase the shelf life and safety of food,as well as packaging works as a buffer against the conditions that cause damage, such aslight, dust, oxygen, moisture and microbes, Native (NS)and modified (MS) potato starchesusing stearic acid ,and different concen...
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| Format: | Article |
| Language: | English |
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College of Veterinary Medicine, University of Basrah, Iraq
2020-06-01
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| Series: | Basrah Journal of Veterinary Research |
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| Online Access: | https://bjvr.uobasrah.edu.iq/article_174162_c74bab871260b53a1e025e7205e6afca.pdf |
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| author | Najla H. Al-Garory Alaa G. AL-Hashimi |
| author_facet | Najla H. Al-Garory Alaa G. AL-Hashimi |
| author_sort | Najla H. Al-Garory |
| collection | DOAJ |
| description | Food packaging has a great importance to increase the shelf life and safety of food,as well as packaging works as a buffer against the conditions that cause damage, such aslight, dust, oxygen, moisture and microbes, Native (NS)and modified (MS) potato starchesusing stearic acid ,and different concentrations of whey protein (WP)0-50% were used asedible coatings for the chicken pieces then kept at refrigerator (4±1°C) and deep freezingconditions (-18°C) for periods of (2,5,7) days.The effect of coating was studied todetermine the moisture loss, oil uptake ,peroxide value and thiobarbituric acid in addition tothe sensory evaluation. The results showed that all the composite edible coats improved thechemical characteristic and the best edible coat was MS50% +WP% which provided betterresults in terms of reduction the moisture loss , oil uptake and the oxidation values andimproved the score of colour ,flavor ,texture and general appearance which reflect thesensory evolution. |
| format | Article |
| id | doaj-art-9337d2291de4467d99aecd2dd8ceaeb8 |
| institution | OA Journals |
| issn | 1813-8497 2410-8456 |
| language | English |
| publishDate | 2020-06-01 |
| publisher | College of Veterinary Medicine, University of Basrah, Iraq |
| record_format | Article |
| series | Basrah Journal of Veterinary Research |
| spelling | doaj-art-9337d2291de4467d99aecd2dd8ceaeb82025-08-20T01:50:56ZengCollege of Veterinary Medicine, University of Basrah, IraqBasrah Journal of Veterinary Research1813-84972410-84562020-06-0119215317310.23975/bjvetr.2020.174162174162EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECESNajla H. Al-Garory0Alaa G. AL-Hashimi1Department of food science, college of agriculture, university of Basrah, Basrah, IraqDepartment of food science, college of agriculture, university of Basrah, Basrah, IraqFood packaging has a great importance to increase the shelf life and safety of food,as well as packaging works as a buffer against the conditions that cause damage, such aslight, dust, oxygen, moisture and microbes, Native (NS)and modified (MS) potato starchesusing stearic acid ,and different concentrations of whey protein (WP)0-50% were used asedible coatings for the chicken pieces then kept at refrigerator (4±1°C) and deep freezingconditions (-18°C) for periods of (2,5,7) days.The effect of coating was studied todetermine the moisture loss, oil uptake ,peroxide value and thiobarbituric acid in addition tothe sensory evaluation. The results showed that all the composite edible coats improved thechemical characteristic and the best edible coat was MS50% +WP% which provided betterresults in terms of reduction the moisture loss , oil uptake and the oxidation values andimproved the score of colour ,flavor ,texture and general appearance which reflect thesensory evolution.https://bjvr.uobasrah.edu.iq/article_174162_c74bab871260b53a1e025e7205e6afca.pdfedible coatstarchdeep frying |
| spellingShingle | Najla H. Al-Garory Alaa G. AL-Hashimi EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES Basrah Journal of Veterinary Research edible coat starch deep frying |
| title | EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES |
| title_full | EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES |
| title_fullStr | EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES |
| title_full_unstemmed | EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES |
| title_short | EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES |
| title_sort | effect of composite edible coating on the storage of fried chicken pieces |
| topic | edible coat starch deep frying |
| url | https://bjvr.uobasrah.edu.iq/article_174162_c74bab871260b53a1e025e7205e6afca.pdf |
| work_keys_str_mv | AT najlahalgarory effectofcompositeediblecoatingonthestorageoffriedchickenpieces AT alaagalhashimi effectofcompositeediblecoatingonthestorageoffriedchickenpieces |