Microstructural and physicochemical changes of coated and frozen fried chicken

The objective of this study was to understand the microstructural and physicochemical changes of deep-fried chickens due to the application of a chicken protein-based edible coating, two types of oils (canola vs. corn oil), and frozen temperature (-18 degrees C) over 60 days. The application of the edible coating was able to reduce the fat content and fat uptake significantly (p < .05). However, the fat content of corn oil deep-fried samples increased over storage time. The use of corn oil for frying resulted in higher puncture force and lower TBARS values (p < .05). Scanning electron microscopy showed that the application of the edible protein coating presented a smooth and intact surface morphology, especially for canola oil deep-fried samples. Fourier transform infrared spectroscopy results indicated that functional compounds in the oils were not affected by the edible coating. However, high heat during frying induced the formation of polar compounds and lipid oxidation. Novelty impact statement The results of this study demonstrated that the application of a protein-based edible coating prepared from the chicken could be used as a product-friendly coating to reduce the fat uptake in canola oil-fried chicken over frozen storage. Also, the type of oil that is used for frying influences many characteristics of deep-fried chicken including the oil content, lipid oxidation, and textural properties, particularly during frozen storage. Due to the high consumption of deep fat-fried foods and the importance of consumer health, it is crucial to select the frying medium wisely. In addition, this study may provide a viable solution for fat uptake reduction in the food industry.