Reduction of oil absorption in deep-fried, battered, and breaded chicken patties using whey protein isolate as a postbreading dip: effect on flavor, color, and texture.

The effect of the application of whey protein isolate (WPI) solution as a postbreading dip to reduce oil absorption in deep-fried, battered, and breaded chicken patties on sensory properties was investigated. Chicken patties were battered, breaded with either crackermeal (CMP) or Japanese breadcrumbs (JBP), and dipped into WPI solutions at varying protein concentrations (0%, 2.5%, 5%, and 10%[w/w] WPI) and pH levels (pH 2, 3, and 8). A trained descriptive sensory panel evaluated the patties for 16 attributes relating to appearance, texture, and flavor. Instrumental analysis on the color and texture of the patties was also performed. The only perceivable changes in treated patties were related to color, hardness, and crunchiness. Increasing WPI concentration caused darkening of JBP but made CMP lighter. Patties treated at pH 8 were significantly darker across all WPI concentrations. The presence of WPI increased hardness and crust fracture for CMP but not JBP. Variations in pH levels did not affect texture. Thus, JBP that showed the highest lipid reduction (10% WPI at pH 2) were observed to be darker, less yellow, but did not produce any perceivable changes in hardness or crunchiness, while CMP with the lowest lipid content (5% WPI at pH 2) were lighter, more yellow, harder, and crunchier.

Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage.

Descriptive sensory analysis, instrumental color, yield, pH, water activity, and binding strength were determined on ground chicken breast and thigh with or without grape seed extract (GSE) during refrigerated storage. In chicken breast, GSE inhibited the intensity of musty and rancid odor, and rancid flavor compared to control patties, but GSE caused significantly darker (L(∗)), redder (a(∗)), and less yellow (b(∗)) patties. No differences were observed for pH, water activity, or yield, though differences were observed for binding strength. In chicken thigh, sensory scores were significantly different for 14 of 15 sensory attributes, although the differences were due to storage time or precooking, not the presence of GSE. GSE caused significantly darker sensory scores and L(∗) values, and redder (a(∗)) and less yellow (b(∗)) patties. Differences in binding strength and yield were attributable to precooking, not the presence of GSE. GSE may be an effective antioxidant in precooked chicken breast systems.

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.

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.

Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.

The effect of grape seed extract (GSE, 0.1%) +/- NaCl (1%) in ground chicken thigh meat during refrigerated storage at 59%, 76%, 88%, and 99% relative humidity (RH) was examined. Compared to the untreated control, GSE (0.1%) delayed the reduction of water activity (a(w)) that occurred during refrigerated storage at different relative humidity levels but had no effect on moisture content or pH compared to the untreated control. GSE inhibited the formation of a secondary marker of lipid oxidation (TBARS) compared to the untreated control and altered the effect of NaCl on TBARS formation. The formation of TBARS was affected by RH level across all treatment groups in the order of 99% > 88% > 76% > 59%. Further analysis revealed that this effect likely is due to the presence of NaCl, which suggests that RH storage does not affect the formation of TBARS except in salted patties, the effect of which is mitigated by the addition of GSE. NaCl, but not GSE, increased both sarcoplasmic and myofibrillar protein solubility after 12 d of refrigerated storage, suggesting increased protein denaturation. This study shows that GSE is an effective antioxidant in ground chicken thigh meat that does not affect moisture content or pH during storage, inhibits TBARS formation, helps to mitigate the prooxidative effects of NaCl, and may alter the effect of NaCl on protein solubility in salted chicken patties. Future work is needed to determine how the physicochemical interactions of GSE affect important cooked meat quality attributes.

Honey inhibits lipid oxidation in ready-to-eat ground beef patties.

Our objective was to evaluate the antioxidant capabilities of clover (CH) and wildflower honeys (WH) in delaying lipid oxidation in cooked and reheated ground beef patties stored in refrigerated and frozen states. CH and WH (5%, 10%, or 15% w/w) were each mixed separately into ground beef chuck (18% fat) and formed into 30g patties mixed with 1% salt (w/w). A control (CON) with no honey and a control with sodium tripolyphosphate (STP; 0.25% w/w) were used for comparison. Patties were cooked to 71°C, overwrapped with oxygen-permeable PVC film and either stored refrigerated (4°C) for 12 days or frozen (-18°C) for 45 days. Cook yield, pH and water activity were measured on day 0. On designated sampling days, patties were reheated to 71°C. Thiobarbituric acid-reactive substances (TBARS) and lipid hydroperoxides (LOOH) were measured spectrophotometrically to assess lipid oxidation. TBARS and LOOH of ready-to-eat (RTE) ground beef patties containing either CH or WH were lower (P<0.01) than CON patties following storage; however, STP patties had lower TBARS values than honey-containing patties (P<0.01). WH and CH at 15% were equally effective in suppressing LOOH compared to STP in refrigerated and frozen patties. All honey concentrations improved cook yield, with 10% WH being more effective than STP. Both CH and WH delayed lipid oxidation in RTE ground beef patties stored at 4°C and -18°C, with WH decreasing LOOH formation in refrigerated patties as effectively as STP. Honey may be a natural alternative to phosphates to delay lipid oxidation.

Peroxynitrite-induced oxidation of lipids: implications for muscle foods.

Peroxynitrite (ONOO(-)), formed from the nearly diffusion limited reaction between nitric oxide and superoxide, could be an important prooxidant in muscle foods. The objective of this study was to determine whether peroxynitrite caused oxidation of pyrogallol red, liposomes, muscle microsomes, and skeletal muscle homogenate. Oxidation of pyrogallol red, liposomes, and microsomes initiated by peroxynitrite continuously produced by 3-morpholinosydnonimine (SIN-1, 2 mM) was time-dependent and enhanced by CO(2) (1 mM). Reagent peroxynitrite (2 mM) caused concentration-dependent oxidation of pyrogallol red, liposomes, and muscle microsomes that was very rapid with no change after 5 min. Peroxynitrite-induced oxidation was suppressed by CO(2) and low pH. Skeletal muscle homogenate oxidized by reagent peroxynitrite (0.5 mM) exhibited gradual oxidation with time and was suppressed by CO(2), low pH, and metal chelators. These data suggest that peroxynitrite could be an important prooxidant in muscle foods.

Ability of surfactant headgroup size to alter lipid and antioxidant oxidation in oil-in-water emulsions.

Oxidation of oil-in-water emulsion droplets is influenced by the properties of the interfacial membrane surrounding the lipid core. To evaluate how surfactant headgroup size influences lipid oxidation rates, emulsions were prepared with polyoxyethylene 10 stearyl ether (Brij 76) or polyoxyethylene 100 stearyl ether (Brij 700), which are structurally identical except for their hydrophilic headgroups, with Brij 700 containing 10 times more polyoxyethylene groups than Brij 76. Fe(2+)-promoted decomposition of cumene hydroperoxide was lower in Brij 700-stabilized than in Brij 76-stabilized hexadecane emulsions. Fe(2+)-promoted alpha-tocopherol oxidation rates were similar in hexadecane emulsion regardless of surfactant type. Brij 700 decreased production of hexanal from methyl linoleate and the formation of lipid peroxides and propanal from salmon oil compared to emulsions stabilized by Brij 76. These results indicate that emulsion droplet interfacial thickness could be an important determinant in the oxidative stability of food emulsions.