Physicochemical and microbial quality of coated raw and oleogel-fried chicken

In this study, oleogels were prepared by mixing canola oil and two concentrations of carnauba wax at 5 g/100 g and 10 g/100 g. Chicken breast samples were deep-fried in either canola oil or oleogels (5 or 10 g/100 g (w/v)) for 3–4 min at 177.7 °C. Fried and raw samples were dipped in sweet potato starch edible coating formulated with thyme essential oil (TEO) at 0, 2, and 4 g/100 g (v/v) concentrations. Consequent to drying, coated samples were bagged and stored in a refrigerator at 4 ± 1 °C for 8 days. Oleogel-fried samples had significantly lower fat contents than canola oil-fried samples but oleogelation did not improve the oxidative stability of the fried chickens. However, the incorporation of 2 g/100 g TEO into edible coating offered better oxidative stability in the oleogel-fried samples (P < 0.05) up to 4 days. There were no significant differences in texture, coating pick-up, and color properties among treatments (P > 0.05). The edible coating did not alter water activity and pH values in raw samples. However, coated samples activated with TEO had lower counts of the microorganisms.