Impact of Combined Water-Retention Agents on Quality of Microwavable Pre-Fried Chicken Strings

doi:10.3969/j.issn.1673-1689.2009.06.006

Home > Archive>Volume 28, Issue 6, 2009 >753-758. DOI:10.3969/j.issn.1673-1689.2009.06.006

Impact of Combined Water-Retention Agents on Quality of Microwavable Pre-Fried Chicken Strings
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                        10.3969/j.issn.1673-1689.2009.06.006
                    
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Abstract:

The impact of combined water-retention agents including carrageenan,modified starch and sodium citrate on the quality of microwavable pre-fried chicken strings was studied.According to the results of single factor experiment and orthogonal experiment,the influence of water-retention agents on fried weight loss ratio was in the order of:modified starch>carrageenan>sodium citrate.The results showed that the optimal concentrations of modified starch,carrageenan,sodium citrate in the formula were 0.05%,0.30%,0.05%,with a water holding capacity equal to the mixed phosphates.During the frozen storage,water loss ratio under microwave of products with non-phosphorous water-retention agents was much lower than that of traditional phosphates.Our results indicated that products with non-phosphorous water-retention agents maintained good water holding capacity after frozen storage for 40 days.

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MA Shen-yan, FAN Da-ming, YAN Qing, ZHAO Jian-xin, CHEN Wei, ZHANG Hao. Impact of Combined Water-Retention Agents on Quality of Microwavable Pre-Fried Chicken Strings[J]. Journal of Food Science and Biotechnology,2009,28(6):753-758.

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Online: June 16,2014
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