Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Lipid and Moisture Content

• Published in: Journal of food science Vol. 73; no. 8; pp. S412 - S417
• Main Authors: Mah, E, Price, J, Brannan, R.G
• Format: Journal Article
• Language: English
• Published: Malden, USA Blackwell Publishing Inc 01.10.2008; Institute of Food Technologists; Wiley Subscription Services, Inc
• Subjects: Absorption; Animals; batters; Biological and medical sciences; breadings; Canola Oil; Cereal and baking product industries; chicken meat; Chickens; deep fat frying; Dietary Fats - analysis; Effects; fat; Fat industries; Fatty Acids, Monounsaturated - chemistry; Food; food composition; Food Handling - methods; Food industries; Food science; fried foods; Fundamental and applied biological sciences. Psychology; Hot Temperature; Hydrogen-Ion Concentration; lipid barrier; lipid content; Lipids; Meat - analysis; Milk Proteins; Moisture absorption; oil absorption; patties; postbreading dip; protein content; protein isolates; Proteins; Solutions; Water - analysis; water content; whey protein; Whey Proteins; Bakery product; Meat emulsion; Farming animal; Poultry; fried foods; oil absorption; Meat product; Lipids; Protein isolate; Bread; Milk protein; Vertebrata; Reduction; Meat animals; Absorption; Oil; lipid barrier; Cereal product; Water content; Fat; Chicken; Aves; Whey protein; Food
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1750-3841.2008.00902.x

The effectiveness of whey protein isolate (WPI) solution as a postbreading dip to reduce oil absorption in deep-fried, battered, and breaded chicken patties was investigated. Chicken patties were battered, breaded with either crackermeal or Japanese breadcrumbs, and dipped in WPI solutions prepared at 4 different protein concentrations (0%, 2.5%, 5%, and 10%, w/w WPI) that were adjusted to pHs 2, 3, and 8 before being deep fried. Undipped chicken patties served as the control. Overall, the most effective treatment was observed for WPI solutions made at high concentrations (5% and 10% WPI) at low pH levels (pHs 2 and 3). The highest lipid reduction observed for crackermeal patties (CMP) was 31.2% for patties treated with 5% protein solutions at pH 2 while the highest lipid reduction for Japanese breadcrumb patties (JBP) was 37.5% for patties treated with 10% protein solutions at pH 2. Oil degradation and batter, breading, and whey pickup did not significantly affect final lipid and moisture content. Moisture content was generally lower in patties treated at low pH levels (pHs 2 and 3). The results indicate that the usage of WPI as a postbreading dip is a promising alternative in reducing fat content in fried foods since it could simultaneously fulfill the steady demand for fried foods and contribute to the growing effort of Americans to consume less fat.