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

Abstract

Background: Using wheat flour coating food to reduce oil absorption during frying has been explored, but many alternatives exist. Aims: This study was conducted to investigate the effectiveness of polysaccharide coatings on the physicochemical and nutritional composition of deep-fried chicken breast. Materials and Methods: Pre-weighed marinated cut chunks of breast muscle were immersed in a treatment batter slurry of edible flour coatings (wheat, sweet potato, cassava, and cocoyam), refrigerated, and deep-fried. The deep-fried meats were analyzed for their proximate and mineral contents, whereas breaded meats were examined for their physicochemical properties. Results: Coating did not influence the coating yield but significantly (p<0.0001) increased frying yield and pH (p = 0.0105). Nonetheless, edible coatings had no significant impact on meat lightness (p = 0.1481), redness (p = 0.3596), and yellowness (p = 0.6852). In addition, with crude fiber and energy, which did not vary, the value of deep-fried breast muscle’s proximate composition differed significantly among treatments (p<0.05). Likewise, all mineral parameters analyzed, except magnesium, varied among treatments (p<0.05). Notably, sweet potato markedly improved physicochemical and proximate attributes among the coating materials, whereas cocoyam provided a better mineral composition than wheat flour. Conclusion: Alternative edible coatings significantly impacted deep-fried chicken breast’s physicochemical properties and nutrient and mineral composition. These findings suggest that alternative coatings can produce healthier chicken products. However, further research on their color is needed for better product acceptability.