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Effects of Salt,Polyphosphates and Reheating on Quality of Ready-to-Eat Frozen Fried Chicken |
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| รหัสดีโอไอ | |
| Creator | Wanida Bureepakdee and Pitaya Adulyatham |
| Title | Effects of Salt,Polyphosphates and Reheating on Quality of Ready-to-Eat Frozen Fried Chicken |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2558 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 3 |
| Journal No. | 1 |
| Page no. | 50-58 |
| Keyword | salt, polyphosphate, fried chicken, ready to eat |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/78122 |
| ISSN | 2286-8615 |
| Abstract | The effects of salt, polyphosphates and reheating on the quality of ready-to-eat frozen fried chickenwere studied. Chicken was marinated with salt and polyphosphates then pre-fried. After cooked, the color value, L*was increased but a* and b*of all samples were increased) p<0.05 (while reheating was not significant difference (p>0.05). The cooking loss after reheated of fried chickenwere determined, sample of 1.00% salt and 0.30% polyphosphates gave the best results of 34.99% and 7.47% respectively compared to control sample (41.31% and 10.75% respectively). Theserelated to shear force value of 2.81?1.14 kg compared to 3.42?1.04kg of control sample. The composition of reheated fried chicken, fat and moisture content of 1.00% salt and 0.30% polyphosphate were 4.90?0.47a% and50.18?0.16% respectively. |
