The Effect of Fryer Temperature and Raw Weight on Yield and Composition of Deep-Fat Fried Chicken Thighs

Autor:	R. H. Lane, H. Nguyen, V. C. Midkiff, S. W. Jones
Rok vydání:	1982
Předmět:	Moisture Chemistry Yield (chemistry) digestive oral and skin physiology food and beverages Animal Science and Zoology Composition (visual arts) General Medicine Food science
Zdroj:	Poultry Science. 61:294-299
ISSN:	0032-5791
Popis:	Raw, breaded chicken thighs were deep-fat fried at temperatures of 163, 177, and 191 C to an internal end-point temperature of 93 C. Breaded weight, fried weight, and cooking loss were linear functions (P .05) with frying temperature or raw weight. Although moisture varied with frying temperature, percent yield did not (P>.05), probably as a result of the inherent imprecision associated with breading/frying procedures; i.e., breading fall-off before, during, and after frying.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::a9de3acb6ec22233287294e7be6b4ff6 https://doi.org/10.3382/ps.0610294 Zobrazit plný text záznamu