Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts

Utibe Mfon Okon; Emmanuel  Nuamah; Precious Peter  Jonathan; Comfort Abel  Essien; Zahidul Hasan Tushar; Zahra  Gardezi

doi:10.51745/najfnr.9.19.13-22

Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts

PDF (Full text)

Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

DOI https://doi.org/10.51745/najfnr.9.19.13-22

Issue Vol. 9 No. 19 (2025): January - June, 2025

Submitted 2024-10-30

Accepted 2024-12-21

Published 2025-01-22

This work is licensed under a Creative Commons Attribution 4.0 International License.

Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made.
No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

Background: The consumption of deep-fried foods has been a topic of considerable debate in nutritional science due to its potential adverse effects on health. In this context, the method of coating deep-fried chicken breasts has garnered increasing attention.

Aims: This study aimed to provide valuable insights into the effects of alternative plant-based coatings on the physicochemical and nutritional properties of deep-fried chicken breast, with the broader objective of promoting healthier food options for consumers.

Materials and Methods: Pre-weighed, marinated chicken breast chunks were immersed in treatment batter made from various edible flour coatings, including wheat, sweet potato, cassava, and cocoyam. The samples were refrigerated and subsequently deep-fried. The fried products were analyzed for proximate and mineral composition, while breaded samples were examined for physicochemical properties.

Results: While coating did not affect the coating yield, it significantly increased frying yield (p < 0.0001) and pH (p = 0.0105). However, edible coatings did no significantly influence the lightness (p = 0.1481), redness (p = 0.3596), or yellowness (p = 0.6852) of the meat. Among proximate components, crude fiber and energy levels remained unchanged, but other parameters varied significantly across treatments (p < 0.05). Likewise, most mineral parameters, except magnesium, exhibited significant differences among coatings (p < 0.05). Notably, sweet potato coatings enhanced the physicochemical and proximate attributes more effectively than the other coatings, while cocoyam coatings yielded superior mineral composition compared to wheat flour.

Conclusion: Alternative plant-based coatings significantly influenced the physicochemical properties, nutrient composition, and mineral content of deep-fried chicken breasts. These findings suggest that utilizing such coatings could result in healthier fried chicken products. Further research is necessary to optimize these coatings for enhanced consumer acceptability and to support their integration into healthier dietary options.

Keywords

Frying medium Frying yield Meat color Mineral content Wheat flour substitutes

Utibe Mfon Okon

Akwa Ibom State University, Faculty of Agriculture, Department of Animal Science, Animal Products and Processing Laboratory, P. O. Box 1167, Mkpat Enin 532111
Emmanuel Nuamah

Jeonbuk National University, College of Agricultural and Life Sciences, Department of Animal Science, Ruminant Nutrition and Data Science Laboratory, 567 Baekje-daero, Jeonju, 54896
Precious Peter Jonathan

Akwa Ibom State University, Faculty of Agriculture, Department of Animal Science, Animal Products and Processing Laboratory, P. O. Box 1167, Mkpat Enin 532111
Comfort Abel Essien

Akwa Ibom State University, Faculty of Agriculture, Department of Animal Science, Animal Products and Processing Laboratory, P. O. Box 1167, Mkpat Enin 532111
Zahidul Hasan Tushar

Bangladesh Agricultural University, Faculty of Animal Husbandry, Department of Animal Science; Meat Science Laboratory, Z3033, Mymensingh 2202
Zahra Gardezi

University of Agriculture, Faculty of Food, Nutrition and Home Sciences/Department of Food Science and Technology, Meat Science Laboratory, Faisalabad 38000

PDF (Full text)

How to Cite

Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts . (2025). The North African Journal of Food and Nutrition Research, 9(19), 13-22. https://doi.org/10.51745/najfnr.9.19.13-22

More Citation Formats

Download Citation

Adegoke, S. C., Adrah, K., Nowlin, K., & Tahergorabi, R. (2022). Microstructural and physicochemical changes of coated and frozen fried chicken. Journal of Food Processing and Preservation, 46(9), e16822. https://doi.org/10.1111/jfpp.16822

Adrah, K., Adegoke, S. C., & Tahergorabi, R. (2022). Physicochemical and microbial quality of coated raw and oleogel-fried chicken. LWT, 154, 112589. https://doi.org/10.1016/j.lwt.2021.112589

Adrah, K., Ananey-Obiri, D., & Tahergorabi, R. (2021). Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken. CyTA-Journal of Food, 19(1), 440-447. https://doi.org/10.1080/19476337.2021.1914736

Akintayo, O. A., Dudu, O. E., Awoyale, W., Gerrano, A. S., Odunlade, T. V., Njobeh, P. B., & Oyeyinka, S. A. (2023). African fermented root and tuber-based products. Indigenous Fermented Foods for the Tropics, 265–283. https://doi.org/10.1016/B978-0-323-98341-9.00013-X

Akonor, P. T., Tutu, C. O., Affrifah, N. S., Budu, A. S., & Saalia, F. K. (2023). Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application. Journal of Food Processing and Preservation, 2023. https://doi.org/10.1155/2023/1775604

Alakhrash, F., Anyanwu, U., & Tahergorabi, R. (2016). Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran. LWT-Food Science and Technology, 66, 41-47. https://doi.org/10.1016/j.lwt.2015.10.015

Ananey-Obiri, D., Matthews, L., Azahrani, M. H., Ibrahim, S. A., Galanakis, C. M., & Tahergorabi, R. (2018). Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods, emphasizing muscle food proteins. Trends in Food Science & Technology, 80, 167-174. https://doi.org/10.1016/j.tifs.2018.08.012

Ananey-Obiri, D., Matthews, L., & Tahergorabi, R. (2020). Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken. Food Hydrocolloids, 101, 105500. https://doi.org/10.1016/j.foodhyd.2019.105500

Ananey-Obiri, D., Matthews, L. G., & Tahergorabi, R. (2019). Proteins from fish processing by-products. In Proteins: Sustainable source, processing and applications (pp. 163-191). Elsevier. https://doi.org/10.1016/B978-0-12-816695-6.00006-4

AOAC International. (2000). Official methods of analysis of AOAC International (Vol. 17, No. 1-2). AOAC international.

Bah, U., Kasimu, U., & Bah, U. (2022). Effects of levels of Moringa oleifera leaf extract dietary inclusion on carcass characteristics and testicular measurement of rabbit bucks. Nigerian Journal of Animal Production, 49(2), 24-32. https://doi.org/10.51791/njap.v49i2.3459

Balana, B. B., Andam, K. S., Amare, M., Adeyanju, D., & Laborde Debucquet, D. (2022). The Russia-Ukraine crisis presents threats to Nigeria’s food security, but potential opportunities for the fertilizer, energy sectors. IFPRI book chapters, in: The Russia-Ukraine conflict and global food security, Chapter 32: 164-169, International Food Policy Research Institute (IFPRI). http://yp2f.2.vu/1

Bhuiyan, M. H. R., & Ngadi, M. (2024). Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chemistry, 453, 139655. https://doi.org/10.1016/j.foodchem.2024.1396559655

Bordin, K., Tomihe Kunitake, M., Kazue Aracava, K., & Silvia Favaro Trindade, C. (2013). Changes in food caused by deep fat frying-A review. Archivos Latinoamericanos de Nutricion, 63(1), 5-13. http://yp2f.2.vu/2

Bouchon, P. (2009). Understanding oil absorption during deep‐fat frying. Advances in Food and Nutrition Research, 57, 209-234. https://doi.org/10.1016/S1043-4526(09)57005-2

Chayawat, J., & Rumpagaporn, P. (2020). Reducing chicken nugget oil content with fortified defatted rice bran in batter. Food Science and Biotechnology, 29(10), 1355-1363. https://doi.org/10.1007/s10068-020-00782-y

Eduardo, K., Aredo, V., Rios-Mera, J. D., Ambrosio, C. M. S., Siche, R., & Saldaña, E. (2024). Market needs and consumer’s preferences for healthier foods. Strategies to Improve the Quality of Foods, 337–355. https://doi.org/10.1016/B978-0-443-15346-4.00013-6

Ersoy, B., & Özeren, A. (2009). The effect of cooking methods on mineral and vitamin contents of African catfish. Food Chemistry, 115(2), 419-422. https://doi.org/10.1016/j.foodchem.2008.12.018

Feng, J., Chen, J., Zhai, J., Zhang, P., & Peng, L. (2025). Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities. Food Chemistry, 463, 141251. https://doi.org/10.1016/J.FOODCHEM.2024.141251

Ghidurus, M., Turtoi, M., Boskou, G., Niculita, P., & Stan, V. (2010). Nutritional and health aspects related to frying (I). Romanian Biotechnological Letters, 15(6), 5675-5682.

Hashim, L., Ropi, A. A. M., Alikasturi, A. S., Anuar, M. R., Safiei, N. Z., Muhamad, I. I., Jusoh, Y. M. M., & Shaharuddin, S. (2020). Fat blockage and improved characteristics of Coated-Cassava chips using natural edible coating from carboxymethyl cellulose in Deep-Frying process. Materials Today: Proceedings, 31, A85-A89. https://doi.org/10.1016/j.matpr.2020.12.663

Henry, C. K. (1998). Impact of fried foods on macronutrient intake, with special reference to fat and protein. Grasas y Aceites, 49(3-4), 336-339. https://doi.org/10.3989/gya.1998.v49.i3-4.736

Karimi, N., & Kenari, R. E. (2016). Functionality of coatings with salep and basil seed gum for deep fried potato strips. Journal of the American Oil Chemists' Society, 93, 243-250. https://doi.org/10.1007/s11746-015-2762-9

Korkmaz, K., Tokur, B., & Ucar, Y. (2022). Does adding thyme and rosemary essential oils to sunflower oil during shallow-frying increase the lipid quality of Atlantic bonito? International Journal of Gastronomy and Food Science, 28, 100500. https://doi.org/10.1016/j.ijgfs.2022.100500

Korver, D. R. (2023). Review: Current challenges in poultry nutrition, health, and welfare. Animal, 17, 100755. https://doi.org/10.1016/J.ANIMAL.2023.100755

Kulp, K., Lorenz, K., Loewe, R., & Gelroth, J. (2011). Batters and breadings in food processing. Woodhead Publishing and AACC International Press.

Labropoulos, A. E., Varzakas, T., Anestis, S., Kostas, T., & Panagiotou, P. (2013). Preparation, storage and distribution of coated and uncoated chicken meat products. International Journal of Food Engineering, 9(2), 209-215. https://doi.org/10.1515/ijfe-2012-0018

Latif, S. S., & Abdel-Aal, H. (2011). Physical, chemical properties and fatty acids profile of chicken breast and leg meat as affected by marinating and cooking methods. Assiut Journal of Agricultural Sciences, 42(2), 165-183.

Liberty, J. T., Dehghannya, J., & Ngadi, M. O. (2019). Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends in Food Science & Technology, 92, 172-183. https://doi.org/10.1016/j.tifs.2019.07.050

Mah, E. (2008). Optimization of a pretreatment to reduce oil absorption in fully fried, battered and breaded chicken using whey protein isolate as a postbreading dip (Publication No. ohiou1212175350) Master's thesis, Ohio University. OhioLINK Electronic Theses and Dissertations Center. https://etd.ohiolink.edu/acprod/odb_etd/ws/send_file/send?accession=ohiou1212175350&disposition=inline.

Mena, B., Fang, Z., Ashman, H., Hutchings, S., Ha, M., Shand, P. J., & Warner, R. D. (2020). Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre. International Journal of Food Science & Technology, 55(6), 2381-2390. https://doi.org/10.1111/ijfs.14482

Okon, U. M., Ekpo, J. S., Nuamah, E., & Okon, A. F. (2024). Meat lipid profile and flavour attributes of deep-fried chicken breast breaded with alternative coating. Animal Research International, 21(1), 5335–5343.

Otekunrin, O. A., Sawicka, B., Adeyonu, A. G., Otekunrin, O. A., & Rachoń, L. (2021). Cocoyam Colocasia esculenta (L.) Schott: Exploring the Production, Health and Trade Potentials in Sub-Saharan Africa. Sustainability, 13(8), 4483. https://doi.org/10.3390/su13084483

Oyom, W., Mahmud, N., Islam, J., Valizadeh, S., Awuku, R. B., Ibrahim, S. A., & Tahergorabi, R. (2024). Enhancing the oxidative stability, physicochemical and sensory quality of deep-fat fried chicken nuggets using thyme essential oil-loaded oleogel coatings. Progress in Organic Coatings, 186, 107977. https://doi.org/10.1016/j.porgcoat.2023.107977

Patil, V., Shams, R., & Dash, K. K. (2023). Techno-functional characteristics, and potential applications of edible coatings: A comprehensive review. Journal of Agriculture and Food Research, 14, 100886. https://doi.org/10.1016/J.JAFR.2023.100886

Rani, L., Kumar, M., Kaushik, D., Kaur, J., Kumar, A., Oz, F., Proestos, C., & Oz, E. (2023). A review on the frying process: Methods, models and their mechanism and application in the food industry. Food Research International, 172, 113176. https://doi.org/10.1016/J.FOODRES.2023.113176

Sothornvit, R. (2011). Edible coating and post-frying centrifuge step effect on quality of vacuum-fried banana chips. Journal of Food Engineering, 107(3-4), 319-325. https://doi.org/10.1016/j.jfoodeng.2011.07.010

Szendrő, K., Dalle Zotte, A., Fülöp, N., Garamvölgyi, J., & Tóth, K. (2024). Consumer views on the healthiness of meat from various animal species: A comprehensive survey including fish. Applied Food Research, 4(2), 100533. https://doi.org/10.1016/J.AFRES.2024.100533

USDA. (2023). How Long Can Meat and Poultry Be Marinated? United States Department of Agriculture, Washington, DC., United States. Retrieved March 24 from https://ask.usda.gov/s/article/how-long-can-eat-and-poultry-be-marinated

Wang, Y., & Jian, C. (2022). Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Science of Food, 6(1), 49. https://doi.org/10.1038/s41538-022-00163-1

Wang, Z., Ng, K., Warner, R. D., Stockmann, R., & Fang, Z. (2023). Effects of chitosan nanoparticles incorporation on the physicochemical quality of cellulose coated deep-fried meatballs. Food Control, 149, 109715. https://doi.org/10.1016/j.foodcont.2023.109715

Ziaiifar, A. M., Achir, N., Courtois, F., Trezzani, I., & Trystram, G. (2008). Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process. International Journal of Food Science & Technology, 43(8), 1410-1423. https://doi.org/10.1111/j.1365-2621.2007.01664.x

More

Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts

Keywords

How to Cite

Similar Articles

Downloads 525

Views 959

Country (Top 10)

Make a Submission

JournalIssue

Keywords

Browse by Category

Information

Highly Accessed

Published by

Useful Links

Connect

Contact Us