Meat Fish and Poultry Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570020 India.
J Food Sci Technol. 2013 Apr;50(2):284-92. doi: 10.1007/s13197-011-0350-z. Epub 2011 Apr 12.
The marinated and battered chicken leg meat and breast meat were pressure fried and their physico-chemical qualities were compared to the conventional fried product (open pan deep fat frying). Shrinkage due to frying process was significantly lesser in case of pressure fried leg meat (PLM) and breast meat (PBM) as compared to products prepared by conventional frying leg meat (CLM) and breast meat (CBM). Also, juiciness of pressure fried chicken products was superior (p ≤ 0.05) than fried products obtained by the conventional method. PLM and PBM had lower fat content (p ≤ 0.05) compared to conventionally fried CLM and CBM. Lipid oxidation was higher (p ≤ 0.05) in conventional frying as compared to pressure frying. Irrespective of the type of chicken meat, conventionally fried meat required higher shear force as compared to pressure fried products. Salmonella, Staphylococcus aureus, Shigella and E. coli were not detected. The study indicates the usefulness and superiority of pressure frying in comparison to conventional deep fat frying.
腌制和裹面糊的鸡腿肉和鸡胸肉经加压油炸，并将其理化性质与传统油炸产品（开放式深油炸锅）进行比较。与传统油炸鸡腿肉（CLM）和鸡胸肉（CBM）相比，加压油炸鸡腿肉（PLM）和鸡胸肉（PBM）的油炸收缩率明显更低。此外，加压油炸鸡肉产品的多汁性优于传统方法获得的油炸产品（p≤0.05）。与传统方法油炸的 CLM 和 CBM 相比，PLM 和 PBM 的脂肪含量较低（p≤0.05）。与加压油炸相比，脂质氧化在传统油炸中更高（p≤0.05）。无论鸡肉类型如何，与加压油炸产品相比，传统油炸的肉需要更高的剪切力。未检测到沙门氏菌、金黄色葡萄球菌、志贺氏菌和大肠杆菌。该研究表明，与传统的深油炸相比，加压油炸更有用且更优越。
