Effect of Shortening Color, Frying Temperature, and Coating Ingredients on Color of Fried Chicken Parts

Broiler parts were either flour-predusted, battered, and refloured (FBF) or batter dipped (BD) before frying at 168.8 C in various used shortening samples for 12 min. The color of the fried chicken parts was measured using a Hunter color difference meter. For the frying temperature study, shortening temperatures of 185.0, 176.2, 168.3, and 160.0 C were used. The lighter, redder, and yellower color of shortenings yielded fried chicken with lighter, redder, and yellower color for FBF samples. Except for redness, similar results were obtained for BD parts. When compared to those products fried at lower temperatures, higher frying temperatures resulted in darker, redder, and less yellow colors for FBF parts. However, darker, redder, and yellower products were obtained for BD parts. Further studies revealed that the lactose or galactose moiety of the milk solids was responsible for the darkening of fried chicken parts.