EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES

Najla H. Al-Garory; Alaa G. AL-Hashimi

EFFECT OF COMPOSITE EDIBLE COATING ON THE STORAGE OF FRIED CHICKEN PIECES

2020

Najla H. Al-Garory | Alaa G. AL-Hashimi

Food packaging has a great importance to increase the shelf life and safety of food,as well as packaging works as a buffer against the conditions that cause damage, such aslight, dust, oxygen, moisture and microbes, Native (NS)and modified (MS) potato starchesusing stearic acid ,and different concentrations of whey protein (WP)0-50% were used asedible coatings for the chicken pieces then kept at refrigerator (4±1°C) and deep freezingconditions (-18°C) for periods of (2,5,7) days.The effect of coating was studied todetermine the moisture loss, oil uptake ,peroxide value and thiobarbituric acid in addition tothe sensory evaluation. The results showed that all the composite edible coats improved thechemical characteristic and the best edible coat was MS50% +WP% which provided betterresults in terms of reduction the moisture loss , oil uptake and the oxidation values andimproved the score of colour ,flavor ,texture and general appearance which reflect thesensory evolution.

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