Fried broiler chicken was prepared by two methods, viz., marination of chunks, smearing with batter mix and deep fat frying in refined vegetable oil (MF) or marination as above, partial cooking, smearing with batter mix and then frying (MCF). The products prepared were cooled, packed in polyethylene bags and held at 4 ± 1C. Product quality was assessed by measuring rancidity parameters, instrumental firmness, microbiological and sensory quality during storage period of 3 days. The MF and MCF products were similar in free fatty acid (FFA as % oleic acid) (increase from 7.2 – 8.6%), microbial quality (standard plate counts) (increase from 1.5 – 2.7 log cfu/g) and sensory quality attributes (decrease in scores from 7.9 – 6.0) during storage. Thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) were lower (P ≤ 0.05) for MCF (0.37 – 0.83) than for MF (0.48 – 0.97) products. However, MF products were more tender (P ≤ 0.05) than MCF products as indicated by lower firmness values measured on Instron Texture Measuring System, favoring former treatment. Both the products were sensorily acceptable (score > 6.0) during storage (4 ± 1C) period of 3 days studied.
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Yashoda et al. (2004) studied this question.
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