Pressure conditions and quality of chicken nuggets fried under gaseous nitrogen atmosphere

Journal of Food Processing and Preservation

Volumn 30, Issue 2, 2006, Pages 231-245

  Innawong, Bhundit ^a   Mallikarjunan, Parameswarakumar ^a   Marcy, Joseph ^b   Cundiff, John ^a  

^a State University   (United States)

^b VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33645036873     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2006.00061.x     Document Type: Article

References (18)

1. AOAC. 1995. Official Methods of Analysis of AOAC International, Vol 2, 16th Ed., Association of Official Analytical Chemists, Arlington, VA.
2. ATEBA, P. and MITTAL, G.S. 1994. Modeling the deep-fat frying of beef meatballs. Int. J. Food Sci. Tech. 29, 429-440.
3. DUXBURY, D.D. 1989. Oil water barrier properties enhanced in fried foods, batters. Food Process 50(2), 66-69.
4. FARKAS, B.E., SINGH, R.P. and MCCARTHY, M.J. 1992. Determination of oil/water distribution within fried foods. Presented at the Annual Meeting of the Institute of Food Technologists, New Orleans, LA.
5. GAMBLE, M.H. and RICE. P. 1988. The effect of slice thickness on potato crisp yield and composition. J. Food Eng. 8, 31-46.
6. GAMBLE, M.H., RICE, P. and SELMAN, J.D. 1987. Relationship between oil uptake and moisture loss during frying potato slices from c.v. Record U.K. Tubers. Int. J. Food Sci. Technol. 22, 233-241.
7. GUILLAUMIN. R. 1988. Kinetics of fat penetration in food. In Frying of Food (G. Varela, A.E. Bender and I.D. Morton, eds.) pp. 82-90, Ellis Horwood Ltd, Chichester, U.K.
8. KELLER, C.H., ESCHER, F. and SOLMS, J.A. 1986. Method for localizing fat distribution in deep-fried potato products. Lebensm. Wiss. Technol. 79(4), 346-348.
9. LAMBERG, I., HALLSTROM, B. and OLSSON, H. 1990. Fat uptake in a potato drying/frying process. Lebensm. Wiss. Technol. 23, 295-300.
10. MALLIKARTUNAN, P. and MITTAL, G.S. 1994. Meat quality kinetics during beef carcass chilling. J. Food Sci. 59, 291-294, 302.
11. MALLIKARTUNAN, P., CHINNAN, M.S. and BALASUBRAMANIAM, V.M. 1997. Mass transfer in edible film coated chicken nuggets: Influence of frying temperature and pressure. In Food Engineering (G. Narsimhan, M.R. Okos and S. Lombardo, eds.) pp. 107-111, Purdue University, West Lafeyette, IN.
12. ORTHOEFER, F.T. and COOPER, D.S. 1996. Evaluation of used frying oil. In Deep Frying. Chemistry, Nutrition, and Practical Applications, Chapter 16 (E.G. Perkins and M.D. Erickson, eds.) pp. 285-296, AOCS Press, Champaign, IL.
13. PINTHUS, E.J., WEINBERG, P. and SAGUY, I.S. 1993. Criterion for oil uptake during deep-fat frying. J. Food Sci. 55(1), 204-205, 222.
14. RAO, V.N.M. and DELANEY, A.M. 1995. An engineering perspective on deep-fat frying of breaded chicken pieces. Food Technol. 49(4), 138-141.
15. SAS INSTITUTE. 2000. Statistical Analysis System Software Version 8. SAS Institute Inc., Cary, NC.
16. SUDERMAN, D.R. and CUNNINGHAM, F.E. 1983. Batter and Breadings. AVI Pub. Co., Westport, CT.
17. TSENG, Y.C., MOREIRA, R.G. and SUN, X. 1994. Physical and chemical properties of oil degradation related to food quality in deep-fat frying. Paper No. 94-6524. Presented at 1994 International Winter Meeting of ASAE, Atlanta, GA. December 13-16.
18. VARELA, G. 1988. Current facts about the frying of food. In Frying of Food, Ch. 1 (G. Varela, A.E. Bender and I.D. Morton, eds.) pp. 9-25, Ellis Horwood Ltd, Chichester, U.K.