- Email: [email protected]
Prebrowned Fried Chicken
1220
R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
May, K. N., A. J. Farr and J. P. Hudspeth, 1969. Estimating breading content of battered and breaded poultry products. Food Technol. 23: 1087-1090. Mickelberry, W. C , and W. J. Stadelman, 1962. Effect of cooking method on shear press values and weight changes of frozen chicken meat. Food Technol. 16: 94-97. Mostert, G. C , and W. J. Stadelman, 1964. Effect of method of cooking on shrinkage, moisture and
ether extractable content of broiler legs and thighs. Poultry Sci. 4 3 : 896-902. Schermerhorn, E. P., R. L. Adams and W. J. Stadelman, 1963. Effect of phosphates on water uptake, moisture retention and cooking losses in broilers. Poultry Sci. 42: 107-110. Thomson, J. E., 1964. Effect of polyphosphates on oxidative deterioration of commercially cooked fryer chicken. Food Technol. 18: 1805-1806.
Prebrowned Fried Chicken R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA Department of Poultry Science, Cornell University, Ithaca, New York 14850 (Received for publication November 1, 1971)
ABSTRACT As a result of research on methods of preparing a prebrowned chicken product, a new method was developed. This consisted of (1) predusting, battering and breading, (2) frying briefly, (3) steaming until done, then (4) retrying, after which it is refrigerated or frozen for reheating later. However, adhesion of the crust was a problem, and an investigation was made of the effectiveness of a number of materials as predusts. These can be classified as protein materials, starches, and gums and alginates. The chicken pieces were dusted with the selected predust material, battered and breaded, then cooked as described above. They were judged for degree of adhesion by a panel of 10 judges, both as soon as cooled and reheated after frozen storage. Yields were also calculated. In general, high protein materials produced crusts with better adhension than starches, gums and alginates. Materials producing the best adhesion, in order, were dried egg albumen, vital wheat gluten and soy concentrate, the first two being very acceptable, the third moderately acceptable. High adhesion scores also result in low cooking losses and high yields, with dried albumen producing the lowest cooking loss (8-9%) and highest yields (116%). POULTRY SCIENCE 51: 1220-1222,
INTRODUCTION
DHESION of breading to fried chicken - parts that are battered and breaded raw has been a problem in the industry, and has also been a problem in this laboratory. A predusting material that would increase the adhesion of the crust to the chicken parts would also increase the desirability of prebrowned fried chicken by making it more attractive in appearance, improving handling on the processing line, and increasing the yield. There is little published information on the effect of various materials as predusts
A
1972
for fried foods. Most researchers investigating factors affecting adhesion of coatings to fried chicken used a one step batter coating without a predust (Hanson and Fletcher, 1963; Hale and Goodwin, 1968). Aref and Tape (1966) in evaluating the efficiency of various food materials in binding together turkey pieces, found that both dried egg albumen and vital wheat gluten were efficient in producing an intact loaf with good sliceability. Since the effect of breading adhesion is also binding of a sort, these materials were included with other materials in the broad classification of proteins,
Downloaded from http://ps.oxfordjournals.org/ at Kainan University on April 7, 2015
2. EVALUATION OF PREDUST MATERIALS
1221
PREBROWNED FRIED CHICKEN
starches, and gums and alginates, in a study of the efficiency of various food products as predusts for a fried chicken product. MATERIALS AND METHODS
After cooling to room temperature, two pieces of each part were graded by a panel of 10 judges for degree of adhesion of the coating to the chicken. A scale of 9 to 1 was used, 9 denoting perfect adhesion, 1 denoting no adhesion. The remaining two pieces of each part were sealed in polyethylene bags and stored at — 30°C. for 1-2 weeks. They were thawed overnight at 12°C, heated on baking sheets for 20 minutes at 190.5°C. and again judged for adhesion of the coating. Yields were calculated from weights taken before and after soaking, after predusting, after battering and breading and after the final frying. RESULTS AND DISCUSSION As can be seen by the results in Table 1, as a class, the protein materials used as predusts produced crusts with better adhesion than the other types of materials. Dried egg albumen produced the best results on the basis of yield and visual scores
of type of predust on cooking
losses, yields and adhesion scores for fried chicken Predust
Cooking loss4
% Starches Cross-linked waxy corn Unmodified waxy corn Cross-linked corn Unmodified corn Wheat flour Potato starch Protein materials Dried egg albumen Vital wheat gluten Non-fat milk solids Soy concentrate Sodium caseinate Cottonseed flour Gums, etc. Gum arabic Sodium alginate Carboxy methyl cellulose
Yield
%
Adhesion Scores Cold
Hot
18.6
lOe.Sabcd 1 3.8 d efg 2
3.9cdef !
27.0 20.4 30.9 20.8 16.1
91.4(g 98.0 e fg 86.8f g 103.2bcde 109.5abcd
2.3h 3.1fgh 2.4h 4.5de 4 . W
2.0e 3.1g 2.3fg 5.4bc 4.4bode
8.3 11.1 20.1 13.4 29.1 29.6
115.9a H1.5ab 103.3bcde 110.3abo 91.3f B 92.2ete
8.0a 7.0a 4.2def 6.2bc 2.8 B h 2.6gh
8.0a 6.6ab 3.5def 6.6def 2.8ef 2.4(E
21.8 18.9
99.5 c def H1.4ab
3.3e fgh 5.0 c d
3.5def 5'lbod
28.3
92.9efg
3.2efgh
3.let
1 2
Each value is the mean of yields of all four parts, replicated. Each value is the mean of 10 judgements on all four parts, replicated, orSO judgements, on a scale from 9 to 1, 9 denoting perfect adhesion, 1 denoting no adhesion. 3 Means followed by the same subscript letters are not significant from each other according to Duncan's multiple range test (P<0.05). 4 Cooking loss is calculated as follows: (breaded weight—final cooked weight) —X100 = final cooked weight % cooking loss.
with vital wheat gluten a close second, having yields and visual scores that were not significantly lower. Both of these predust materials produced a coating that handled well in the cooking process, the albumen being slightly better in this regard than the gluten. Soy concentrate had good adhesion scores, although not as high as albumen or gluten. Yields in general were lowest for the predusts that had lowest adhesion scores, since the principle reason for low yields was flaking off of the breading in the fryer. Total coating pickup before the first frying averaged between 16 and 20% for nearly all the predusts studied, so that differences in yields are mainly dependent on the amount of the coating that was lost in the cooking process. Sodium alginate was an exception, however, the high total yield figures (not significantly lower than for albumen or gluten) for this predust being mainly due to
Downloaded from http://ps.oxfordjournals.org/ at Kainan University on April 7, 2015
The chicken was cut, and soaked as described by Baker et al. (1972) except that all four parts (drumstick, thigh, breast and wing) were used. All chicken was held at 1-2°C. until used. After draining, each part was predusted (see Table 1 for material used), battered and breaded, using, in all, IS kinds of predusts. The chicken was deep fried for 20 seconds at 204.5°C, steamed for 20 minutes for the thigh pieces and 15 minutes for the remainder of the parts, then deep fried at 204.5°C. for 20 seconds. This method was found in an earlier paper (Baker et al., 1972) to produce a juicy, tender product with a good yield.
TABLE 1.—Effect
1222
R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
Effects of Temperature on Antibody Production by Chicken Immunocytes1 F R A N K SETO
Zoology Department,
University of Oklahoma, Norman, Oklahoma 73069
(Received for publication November 1, 1971) ABSTRACT Immunocytes from immunized allogeneic donors and mouse erythrocytes an antigen were injected intravenously into 14-day host embryos which were then incubated at different temperatures for varying lengths of time depending on the experiment. Antibody formation in the in vivo system was limited to a temperature range of about 31° to 41°C. and prolonged exposure to 27°C. or lower was generally lethal to host embryos. Compared to the 38°C. controls, the antibody responses at 41° and 34° were much alike in rate of antibody synthesis and in peak titers although some acceleration or delay were evident at the higher and lower temperatures respectively. A threeday exposure to 31°C. and two days at still lower temperatures reduced the hemagglutinin response considerably. The reduction in the immune response varied directly with the depression of temperature and duration of exposure. Greater immunosuppression resulted when the same cold treatment was applied early in the antibody response than when applied later. POULTRY SCIENCE 5 1 : 1222-1228, 1972
INTRODUCTION
R
ECENT reports indicate that the im>- mune capacity is adversely affected by experimentally imposed external condi1 Research aided by the Faculty Research Fund of the University of Oklahoma.
tions as exposing embryos to hypoxia and chickens to periods of high temperatures (Tengardy, 1970; Thaxton and Siegel, 1970). That temperature does influence the expression of the immune response was demonstrated in early experiments with frogs and fish (Allen and McDaniel, 1937;
Downloaded from http://ps.oxfordjournals.org/ at Kainan University on April 7, 2015
the high absorption qualities of the mate- 5.0) breast next best (4.4) and drumstick rial. The total coating pickup of this treat-- (4.0) and thigh (3.8) least. The dark meat ment averaged 24%, higher than any of the; sections, possibly because of the higher fat others and about 7% higher than for albu- content, appear to make better test pieces men or gluten. As can be seen from the lowJ than the white parts, when testing predustvisual scores, some of the coating flaked offf ing materials. in the cooking process, which resulted in ai cooking loss of about 19%, twice that off REFERENCES albumen and gluten. Aref, M. M., and N. W. Tape, 1966. A new method for processing turkey rolls. Can. Food The amount of predust pickup averagedI Ind. 37: 15-18. less for the protein materials, about 1.5% Baker, R. C , J. Darner and D. V. Vadehra, 1972. for albumen, gluten and soy concentrate,' Prebrowned fried chicken. 1. Evaluation of than for the starches, which averaged 2.0cooking methods. Poultry Sci. 5 1 : 1215-1220 2.5%. The gums, etc. averaged predust pick-• Hale, K. K., Jr., and T. L. Goodwin, 1968. Breaded fried chicken: Effects of precooking, up percentages between the other two) batter composition and temperature of parts types of materials. before breading. Poultry Sci. 47: 739-746. It was observed that the batter coating' Hanson, H. L., and L. R. Fletcher, 1963. Adhesion adhered to the wings better than to the; of coating on frozen fryer chicken. Food Techother parts (overall visual score average: nol. 17: 793-796.
R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
May, K. N., A. J. Farr and J. P. Hudspeth, 1969. Estimating breading content of battered and breaded poultry products. Food Technol. 23: 1087-1090. Mickelberry, W. C , and W. J. Stadelman, 1962. Effect of cooking method on shear press values and weight changes of frozen chicken meat. Food Technol. 16: 94-97. Mostert, G. C , and W. J. Stadelman, 1964. Effect of method of cooking on shrinkage, moisture and
ether extractable content of broiler legs and thighs. Poultry Sci. 4 3 : 896-902. Schermerhorn, E. P., R. L. Adams and W. J. Stadelman, 1963. Effect of phosphates on water uptake, moisture retention and cooking losses in broilers. Poultry Sci. 42: 107-110. Thomson, J. E., 1964. Effect of polyphosphates on oxidative deterioration of commercially cooked fryer chicken. Food Technol. 18: 1805-1806.
Prebrowned Fried Chicken R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA Department of Poultry Science, Cornell University, Ithaca, New York 14850 (Received for publication November 1, 1971)
ABSTRACT As a result of research on methods of preparing a prebrowned chicken product, a new method was developed. This consisted of (1) predusting, battering and breading, (2) frying briefly, (3) steaming until done, then (4) retrying, after which it is refrigerated or frozen for reheating later. However, adhesion of the crust was a problem, and an investigation was made of the effectiveness of a number of materials as predusts. These can be classified as protein materials, starches, and gums and alginates. The chicken pieces were dusted with the selected predust material, battered and breaded, then cooked as described above. They were judged for degree of adhesion by a panel of 10 judges, both as soon as cooled and reheated after frozen storage. Yields were also calculated. In general, high protein materials produced crusts with better adhension than starches, gums and alginates. Materials producing the best adhesion, in order, were dried egg albumen, vital wheat gluten and soy concentrate, the first two being very acceptable, the third moderately acceptable. High adhesion scores also result in low cooking losses and high yields, with dried albumen producing the lowest cooking loss (8-9%) and highest yields (116%). POULTRY SCIENCE 51: 1220-1222,
INTRODUCTION
DHESION of breading to fried chicken - parts that are battered and breaded raw has been a problem in the industry, and has also been a problem in this laboratory. A predusting material that would increase the adhesion of the crust to the chicken parts would also increase the desirability of prebrowned fried chicken by making it more attractive in appearance, improving handling on the processing line, and increasing the yield. There is little published information on the effect of various materials as predusts
A
1972
for fried foods. Most researchers investigating factors affecting adhesion of coatings to fried chicken used a one step batter coating without a predust (Hanson and Fletcher, 1963; Hale and Goodwin, 1968). Aref and Tape (1966) in evaluating the efficiency of various food materials in binding together turkey pieces, found that both dried egg albumen and vital wheat gluten were efficient in producing an intact loaf with good sliceability. Since the effect of breading adhesion is also binding of a sort, these materials were included with other materials in the broad classification of proteins,
Downloaded from http://ps.oxfordjournals.org/ at Kainan University on April 7, 2015
2. EVALUATION OF PREDUST MATERIALS
1221
PREBROWNED FRIED CHICKEN
starches, and gums and alginates, in a study of the efficiency of various food products as predusts for a fried chicken product. MATERIALS AND METHODS
After cooling to room temperature, two pieces of each part were graded by a panel of 10 judges for degree of adhesion of the coating to the chicken. A scale of 9 to 1 was used, 9 denoting perfect adhesion, 1 denoting no adhesion. The remaining two pieces of each part were sealed in polyethylene bags and stored at — 30°C. for 1-2 weeks. They were thawed overnight at 12°C, heated on baking sheets for 20 minutes at 190.5°C. and again judged for adhesion of the coating. Yields were calculated from weights taken before and after soaking, after predusting, after battering and breading and after the final frying. RESULTS AND DISCUSSION As can be seen by the results in Table 1, as a class, the protein materials used as predusts produced crusts with better adhesion than the other types of materials. Dried egg albumen produced the best results on the basis of yield and visual scores
of type of predust on cooking
losses, yields and adhesion scores for fried chicken Predust
Cooking loss4
% Starches Cross-linked waxy corn Unmodified waxy corn Cross-linked corn Unmodified corn Wheat flour Potato starch Protein materials Dried egg albumen Vital wheat gluten Non-fat milk solids Soy concentrate Sodium caseinate Cottonseed flour Gums, etc. Gum arabic Sodium alginate Carboxy methyl cellulose
Yield
%
Adhesion Scores Cold
Hot
18.6
lOe.Sabcd 1 3.8 d efg 2
3.9cdef !
27.0 20.4 30.9 20.8 16.1
91.4(g 98.0 e fg 86.8f g 103.2bcde 109.5abcd
2.3h 3.1fgh 2.4h 4.5de 4 . W
2.0e 3.1g 2.3fg 5.4bc 4.4bode
8.3 11.1 20.1 13.4 29.1 29.6
115.9a H1.5ab 103.3bcde 110.3abo 91.3f B 92.2ete
8.0a 7.0a 4.2def 6.2bc 2.8 B h 2.6gh
8.0a 6.6ab 3.5def 6.6def 2.8ef 2.4(E
21.8 18.9
99.5 c def H1.4ab
3.3e fgh 5.0 c d
3.5def 5'lbod
28.3
92.9efg
3.2efgh
3.let
1 2
Each value is the mean of yields of all four parts, replicated. Each value is the mean of 10 judgements on all four parts, replicated, orSO judgements, on a scale from 9 to 1, 9 denoting perfect adhesion, 1 denoting no adhesion. 3 Means followed by the same subscript letters are not significant from each other according to Duncan's multiple range test (P<0.05). 4 Cooking loss is calculated as follows: (breaded weight—final cooked weight) —X100 = final cooked weight % cooking loss.
with vital wheat gluten a close second, having yields and visual scores that were not significantly lower. Both of these predust materials produced a coating that handled well in the cooking process, the albumen being slightly better in this regard than the gluten. Soy concentrate had good adhesion scores, although not as high as albumen or gluten. Yields in general were lowest for the predusts that had lowest adhesion scores, since the principle reason for low yields was flaking off of the breading in the fryer. Total coating pickup before the first frying averaged between 16 and 20% for nearly all the predusts studied, so that differences in yields are mainly dependent on the amount of the coating that was lost in the cooking process. Sodium alginate was an exception, however, the high total yield figures (not significantly lower than for albumen or gluten) for this predust being mainly due to
Downloaded from http://ps.oxfordjournals.org/ at Kainan University on April 7, 2015
The chicken was cut, and soaked as described by Baker et al. (1972) except that all four parts (drumstick, thigh, breast and wing) were used. All chicken was held at 1-2°C. until used. After draining, each part was predusted (see Table 1 for material used), battered and breaded, using, in all, IS kinds of predusts. The chicken was deep fried for 20 seconds at 204.5°C, steamed for 20 minutes for the thigh pieces and 15 minutes for the remainder of the parts, then deep fried at 204.5°C. for 20 seconds. This method was found in an earlier paper (Baker et al., 1972) to produce a juicy, tender product with a good yield.
TABLE 1.—Effect
1222
R. C. BAKER, J. M. DARFLER AND D. V. VADEHRA
Effects of Temperature on Antibody Production by Chicken Immunocytes1 F R A N K SETO
Zoology Department,
University of Oklahoma, Norman, Oklahoma 73069
(Received for publication November 1, 1971) ABSTRACT Immunocytes from immunized allogeneic donors and mouse erythrocytes an antigen were injected intravenously into 14-day host embryos which were then incubated at different temperatures for varying lengths of time depending on the experiment. Antibody formation in the in vivo system was limited to a temperature range of about 31° to 41°C. and prolonged exposure to 27°C. or lower was generally lethal to host embryos. Compared to the 38°C. controls, the antibody responses at 41° and 34° were much alike in rate of antibody synthesis and in peak titers although some acceleration or delay were evident at the higher and lower temperatures respectively. A threeday exposure to 31°C. and two days at still lower temperatures reduced the hemagglutinin response considerably. The reduction in the immune response varied directly with the depression of temperature and duration of exposure. Greater immunosuppression resulted when the same cold treatment was applied early in the antibody response than when applied later. POULTRY SCIENCE 5 1 : 1222-1228, 1972
INTRODUCTION
R
ECENT reports indicate that the im>- mune capacity is adversely affected by experimentally imposed external condi1 Research aided by the Faculty Research Fund of the University of Oklahoma.
tions as exposing embryos to hypoxia and chickens to periods of high temperatures (Tengardy, 1970; Thaxton and Siegel, 1970). That temperature does influence the expression of the immune response was demonstrated in early experiments with frogs and fish (Allen and McDaniel, 1937;
Downloaded from http://ps.oxfordjournals.org/ at Kainan University on April 7, 2015
the high absorption qualities of the mate- 5.0) breast next best (4.4) and drumstick rial. The total coating pickup of this treat-- (4.0) and thigh (3.8) least. The dark meat ment averaged 24%, higher than any of the; sections, possibly because of the higher fat others and about 7% higher than for albu- content, appear to make better test pieces men or gluten. As can be seen from the lowJ than the white parts, when testing predustvisual scores, some of the coating flaked offf ing materials. in the cooking process, which resulted in ai cooking loss of about 19%, twice that off REFERENCES albumen and gluten. Aref, M. M., and N. W. Tape, 1966. A new method for processing turkey rolls. Can. Food The amount of predust pickup averagedI Ind. 37: 15-18. less for the protein materials, about 1.5% Baker, R. C , J. Darner and D. V. Vadehra, 1972. for albumen, gluten and soy concentrate,' Prebrowned fried chicken. 1. Evaluation of than for the starches, which averaged 2.0cooking methods. Poultry Sci. 5 1 : 1215-1220 2.5%. The gums, etc. averaged predust pick-• Hale, K. K., Jr., and T. L. Goodwin, 1968. Breaded fried chicken: Effects of precooking, up percentages between the other two) batter composition and temperature of parts types of materials. before breading. Poultry Sci. 47: 739-746. It was observed that the batter coating' Hanson, H. L., and L. R. Fletcher, 1963. Adhesion adhered to the wings better than to the; of coating on frozen fryer chicken. Food Techother parts (overall visual score average: nol. 17: 793-796.