Effect of surfactant and batter mix ratio on the properties of coated poultry product

Abstract

Chicken breasts were battered and breaded using batter solutions of different surfactant (Tween 80) levels (0, 2.5, and 75ppm) and batter mix to solvent ratios (1:1.5, 1:2.2, and 1:3). The battered and breaded chicken breasts were fried at an initial temperature of 160°C for 240s. The fried products were then analyzed for yield parameters (coating pickup, cooking loss, and cooked yield), moisture content, fat content, and coating adhesion. Contact angle of the batter solution with raw chicken meat was also determined, and was found to significantly (p < 0.05) decrease with increasing levels of surfactant as well as decreasing batter mix ratios. The level of surfactant did not have a significant effect on yield parameters or moisture content of the coated product; however, surfactant level did have a significant effect (p < 0.05) on fat content and coating adhesion. The high fat content of coatings with higher surfactant levels was attributed to the lower interfacial tension between the frying oil and coating. Higher fat content in the coating was suggested to be the cause of higher coating loss during shaking in the coated products. The batter mix ratio was found to have significant (p < 0.05) effects on all parameters, with the exception of the moisture content of the middle region and cooking loss.