TY - JOUR
T1 - Microstructural characterization of deep-fat fried breaded chicken nuggets using X-ray micro-computed tomography
AU - Adedeji, Akinbode A.
AU - Ngadi, Michael O.
N1 - Copyright:
Copyright 2011 Elsevier B.V., All rights reserved.
PY - 2011/12
Y1 - 2011/12
N2 - X-ray micro-computed tomography imaging technique was applied to study microstructural characteristics of deep-fat fried chicken nuggets. The results obtained showed a significant (P < 0.05) influence of frying conditions on microstructural properties of the deep-fat fried breaded chicken nuggets. The porosity of the breading coating increased while that of the core remained relatively unchanged with frying time. The number of pores also increased with frying. The chicken nuggets coating and core pores showed a decreased interconnectivity after frying. The shapes of the samples' pores were between rod-like and spherical structure. The pore size distribution for the coating and the core parts showed an increase in pores with diameter <100 μm in terms of volume and number count. Some correlations were observed between the sample's (coating and core) porosity and frying time, fat content and moisture loss.
AB - X-ray micro-computed tomography imaging technique was applied to study microstructural characteristics of deep-fat fried chicken nuggets. The results obtained showed a significant (P < 0.05) influence of frying conditions on microstructural properties of the deep-fat fried breaded chicken nuggets. The porosity of the breading coating increased while that of the core remained relatively unchanged with frying time. The number of pores also increased with frying. The chicken nuggets coating and core pores showed a decreased interconnectivity after frying. The shapes of the samples' pores were between rod-like and spherical structure. The pore size distribution for the coating and the core parts showed an increase in pores with diameter <100 μm in terms of volume and number count. Some correlations were observed between the sample's (coating and core) porosity and frying time, fat content and moisture loss.
UR - http://www.scopus.com/inward/record.url?scp=82955207085&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=82955207085&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4530.2009.00565.x
DO - 10.1111/j.1745-4530.2009.00565.x
M3 - Article
AN - SCOPUS:82955207085
SN - 0145-8876
VL - 34
SP - 2205
EP - 2219
JO - Journal of Food Process Engineering
JF - Journal of Food Process Engineering
IS - 6
ER -