Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget
This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500 ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2018
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| Online Access: | http://journalarticle.ukm.my/12651/1/13%20Lai%20Weng%20Heng.pdf |
| _version_ | 1796931719814709248 |
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| author | Lai, Weng Heng Mohd Yusof Maskat, |
| author_facet | Lai, Weng Heng Mohd Yusof Maskat, |
| author_sort | Lai, Weng Heng |
| collection | UKM |
| description | This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500 ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and 1.5%) and then with a commercial coating (ADABI, Malaysia). Chicken nuggets were fried at 180oC for 4 min. Quantity of eugenol and limonene in the substrate (chicken meat) and coating were measured alongwith the moisture and oil content. The results showed that 0.75 and 1.5% HPMC were not able to retain either eugenol or limonene in both substrate and coating portion of the nuggets when compared to control except for eugenol in the substrate portion when using 1.5% HPMC. Application of HPMC also resulted in reduced moisture loss and oil absorption. The reduced moisture loss and oil absorption in the coating and substrate of the chicken nuggets showed that HPMC was able to form a barrier that restricted the migration of moisture from the nuggets and absorption of oil into the nuggets. However, only the 1.5% HPMC barrier formed was able to reduce the loss of eugenol in the nugget substrate. Both 0.75 and 1.5% HPMC was not able to significantly reduce the loss of limonene during frying. |
| first_indexed | 2024-03-06T04:22:12Z |
| format | Article |
| id | ukm.eprints-12651 |
| institution | Universiti Kebangsaan Malaysia |
| language | English |
| last_indexed | 2024-03-06T04:22:12Z |
| publishDate | 2018 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| record_format | dspace |
| spelling | ukm.eprints-126512019-03-17T11:31:50Z http://journalarticle.ukm.my/12651/ Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget Lai, Weng Heng Mohd Yusof Maskat, This study was carried out to determine the effects of hydroxy propyl methyl cellulose (HPMC) on the flavour compounds (eugenol and limonene), moisture and oil content in chicken nuggets during frying. Chicken nugget added with 500 ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and 1.5%) and then with a commercial coating (ADABI, Malaysia). Chicken nuggets were fried at 180oC for 4 min. Quantity of eugenol and limonene in the substrate (chicken meat) and coating were measured alongwith the moisture and oil content. The results showed that 0.75 and 1.5% HPMC were not able to retain either eugenol or limonene in both substrate and coating portion of the nuggets when compared to control except for eugenol in the substrate portion when using 1.5% HPMC. Application of HPMC also resulted in reduced moisture loss and oil absorption. The reduced moisture loss and oil absorption in the coating and substrate of the chicken nuggets showed that HPMC was able to form a barrier that restricted the migration of moisture from the nuggets and absorption of oil into the nuggets. However, only the 1.5% HPMC barrier formed was able to reduce the loss of eugenol in the nugget substrate. Both 0.75 and 1.5% HPMC was not able to significantly reduce the loss of limonene during frying. Penerbit Universiti Kebangsaan Malaysia 2018-11 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12651/1/13%20Lai%20Weng%20Heng.pdf Lai, Weng Heng and Mohd Yusof Maskat, (2018) Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget. Sains Malaysiana, 47 (11). pp. 2699-2704. ISSN 0126-6039 http://www.ukm.my/jsm/malay_journals/jilid47bil11_2018/KandunganJilid47Bil11_2018.html |
| spellingShingle | Lai, Weng Heng Mohd Yusof Maskat, Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget |
| title | Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget |
| title_full | Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget |
| title_fullStr | Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget |
| title_full_unstemmed | Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget |
| title_short | Effect of hydroxypropylmethyl cellulose (HPMC) coating on flavour, moisture and oil content in chicken nugget |
| title_sort | effect of hydroxypropylmethyl cellulose hpmc coating on flavour moisture and oil content in chicken nugget |
| url | http://journalarticle.ukm.my/12651/1/13%20Lai%20Weng%20Heng.pdf |
| work_keys_str_mv | AT laiwengheng effectofhydroxypropylmethylcellulosehpmccoatingonflavourmoistureandoilcontentinchickennugget AT mohdyusofmaskat effectofhydroxypropylmethylcellulosehpmccoatingonflavourmoistureandoilcontentinchickennugget |