Sains Malaysiana 38(2)(2009): 171–175

Frying Pressure and Temperature Effects on Sensory

Characteristics of Coated Chicken Nuggets
(Kesan Tekanan dan Suhu Penggorengan Terhadap Ciri Deria Nuget Ayam Bersalut)

SALMA MOHAMAD YUSOP, MOHAMAD YUSOF MASKAT, WAN AIDA WAN MUSTAPHA & AMINAH ABDULLAH

ABSTRACT
A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and
180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice
and sago flours were prepared by mixing each flour with water at a weight ratio of 1:1.2 (flour: water). Chicken nuggets
were dipped in the prepared batters and fried at the different pressure and temperature for 7 minutes. Sensory evaluation
was done using trained panelists (n=7) with two replication. Attributes assessed were color, aroma, coating thickness,
adhesiveness, hardness, crispness, oiliness, juiciness and overall acceptance. Results showed that using different frying
pressures and temperatures did significantly affect (p<0.05) all the sensory attributes of chicken nuggets coated with
wheat, rice and sago flours. It was observed that coated chicken nuggets fried at a pressure of 156 kPa and temperature
of 165°C was most preferred by the trained panellists.

Keywords: Coating; frying; pressure; sensory properties; temperature

ABSTRAK
Kajian telah dijalankan untuk menentukan kesan tekanan (102 dan 156 kPa) dan suhu (150, 165 dan 180oC) penggorengan
terhadap ciri-ciri deria nuget ayam yang disalut menggunakan tepung gandum, beras dan tepung sagu. Cecair penyalut
dari tepung gandum, beras dan tepung sagu disediakan dengan mencampurkan setiap jenis tepung dengan air pada
nisbah berat 1:1.2 (tepung: air). Nuget ayam dicelup ke dalam cecair penyalut dan digoreng pada tekanan dan suhu
penggorengan yang berbeza selama 7 minit. Penilaian deria telah dijalankan menggunakan panel terlatih (n=7)
dengan 2 replikasi. Atribut yang dinilai adalah warna, aroma, ketebalan salutan, lekatan, kekerasan, kerangupan, rasa
berminyak, kejusian dan penerimaan keseluruhan. Keputusan menunjukkan bahawa penggorengan tekanan dan suhu
penggorengan yang berbeza secara ketara (p<0.05) mempengaruhi semua atribut deria nuget ayam yang disalut dengan
tepung gandum, beras dan tepung sagu. Diperhatikan bahawa nugget ayam bersalut yang digoreng pada tekanan 156
kPa dan suhu 165oC adalah paling digemari oleh panel terlatih.

Kata kunci: Salutan; penggorengan; tekanan; ciri deria; suhu

INTRODUCTION Frying is a process of cooking and drying through

contact with hot oil and it involves simultaneous heat
Deep-fat frying of various kind of food coated with batter
and mass transfer. Macroscopically, a dynamic state sets
is a popular cooking procedure in many countries (Kimber
in where water evaporates in the form of steam bubbles
& Holdings 1987). In Malaysia, the adaptation of frying
and migrates from center to surface. An outer dry crust is
technologies to produce enhanced fried poultry products
progressively formed by dehydration and infiltration with
has evolved rapidly to satisfy consumer tastes. In recent
oil (Aguilera et al. 2001). This process may also be affected
years, considerable attention has been focused upon the
by pressure and temperature, which may influence the
development of further-processed poultry products as
physicochemical changes and sensory properties of coated
a means of providing alternative food sources of high
fried foods. Process variables such as oil temperature,
nutritional quality. Battered and breaded products formed
frying time and frying pressure are expected to affect the
a major segment of the further-processed poultry market
sensory characteristics of the fried foods.
with retail parts, nuggets and patties being predominant. The
Although the investigation on sensory properties of
acceptance of battered and breaded foods depends on coating
fried products started many years ago, it has continued
characteristics such as overall appearance, color, flour
with increasing interest in recent years. Pedreschi et al.
texture and crispness. Saguy and Dana (2003) reported that
(2004) reported that the color of the fried food surface is
the uniqueness of sensory and organoleptic characteristics
the first quality parameter evaluated by consumers and is
is the main factor, by which consumers assess fried coated
critical in the acceptance of the product, even before it
foods, which include flavor, appearance and texture.
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enters the mouth. Loewe (1993) found that frying time and limitation of the equipment available. Frying was carried
temperature along with medium uses for frying contribute out in 5 kg of refined palm oil (VESAWIT, Yee Lee Edible
to an effective coating color. Donahoo (1970) reported that Oil, Ipoh) for 7 minutes. All replicate measurement was
crispness is affected by time and temperature of cooking. performed on separate poultry nugget pieces.
Innawong and Mallikarjunan (2002) reported that an
increase in frying oil temperature increased the moisture SENSORY EVALUATION
loss and crust oil uptake. Using pressure during frying
Two replications were conducted using 7 trained sensory
is also commonly practised in frying. The time required
panelists for each types of flour under the different
to fry poultry parts is shortened by pressure frying than
combination of pressure and temperature being studied.
atmospheric frying, and the food is more moist and uniform
The sensory panelists consisted of experienced food
in color and appearance (Moreira et al. 1999). Holownia et
science students at Universiti Kebangsaan Malaysia.
al. (2001) reported on the use of edible films in influencing
Samples were prepared for presentation by cutting the
the migration of pro-oxidant during pressure frying.
samples into four sections. Samples were labeled with three
Ballard and Mallikarjunan (2006) studied the effects of
digit random numbers and served within 2 min in random
edible coating and pressure source during pressure frying
order to panelists. Panelists were presented with distilled
on breaded fried chicken nuggets. However, these studies
did not involve sensory evalutions with the use of local water for cleansing the palate. Attributes which consisted
flour such as rice and sago flour of color, aroma, coating thickness, adhesiveness, hardness,
Thus, the objective of this study was to evaluate the crispness, oiliness, juiciness and overall acceptance were
effects of frying pressure and temperature on sensory evaluated using a 15cm continuous line scale. The left end
characteristics of fried chicken nuggets coated with wheat, of the scale corresponded to the lowest intensity of each
rice and sago flour. attribute (weak), while the right end corresponded to the
highest intensity (strong) of each attribute.

MATERIALS AND METHODS STATISTICAL ANALYSIS

Data for wheat, rice and sago coated chicken nuggets
BATTER PREPARATION were analyzed as a 2 (pressure) x 3 (temperature) split
plot design using the General Linear Model (SAS 1998).
Wheat flour (Sauh Brand), rice flour (Erawan Brand) and
Analysis was carried out to determine the individual
sago flour (Nee Seng Ngeng & Sons Sdn. Bhd.) were
effects of frying pressure and temperature as described by
purchased locally. Each flour type was mixed with water
Montgomery (1991). Effects on each types of flour were
at a ratio of 1:1.2 (flour:water) as this ratio was found to
consider significant at p<0.05.
be suitable based on preliminary studies.

CHICKEN NUGGET PREPARATION RESULTS AND DISCUSSION

Fresh skinless chicken breasts were obtained locally
(Dinding Poultry Processing Sdn Bhd, Perak) and the EFFECT OF FRYING PRESSURE
surface fat was removed following visual inspection. The
The sensory characteristics of chicken nuggets coated
meat was ground using a Toledo Chopper (Model Beem-
with wheat, rice and sago flour during frying at different
gigant Type E-5-6 Fleishwolf Starkey, Germany) equipped
pressure and temperature are as given in Table 1. Overall,
with 6 mm die. To the ground meat, 1.25% salt (of total
frying pressure affected all sensory properties (p<0.05)
end weight) was added and mixed for 2 min using a mixer
of wheat, rice and sago coated chicken nuggets. Only
(Model Hobart Machine Model N-50, serial no 99-704-383
coating thickness and coating adhesiveness of wheat coated
Ontario Canada). Sodium tripolyphosphate (0.5% of total
chicken nuggets were found to be not significantly affected
end weight) was added and again mixed for 2 min. The
(p>0.05) by frying pressure. It was observed that coated
mixtures were then kept at -18°C until further use. Prior
chicken nuggets fried at a pressure of 156 kPa contributed
to experiments the meat was thawed at 4°C overnight. A
to a significantly (p<0.05) higher degree of perception for
5cm x 5cm x 1.5cm chicken nugget shaper was used for
all attributes compared to samples fried at 102 kPa.
making the chicken nuggets.
Color showed significantly higher (p<0.05) scores by
frying under pressure of 156 kPa compared to 102 kPa.
DEEP-FAT FRYING This may be due to the fact that the time required to fry
The nuggets were dipped in the prepared batter for 15 sec poultry parts is faster by pressure frying than atmospheric
and subsequently drained for another 15 sec. These battered frying, resulting in a more uniform color and appearance
nuggets were then fried using a mini pressure fryer (Model (Moreira et al. 1999). The observed result for color is
Serial No. 000624 BKI, France) at an initial temperature similar to Salama (1993) where it was reported that
of 150, 165 and 180°C, at 102 (atmospheric pressure) and frying under pressure contributed in improving crispiness
156 kPa. Only two frying pressures were used due to the and produced better golden brown color. For the aroma


TABLE 1. Sensory evaluation (n=7) of chicken nuggets coated with wheat, rice and sago flour during frying at different pressure (102 and 156 kPa) and temperature (150, 165 and 180°C)

Flour Color Aroma Coating Coating Hardness Crispiness Oiliness Juiciness Overall
Type Thickness Adhesiveness Acceptance

Wheat Pressure effect (kPa)

102 5.58 b 4.06 b 7.42 a 5.30 a 4.83 b 4.49 b 6.12 b 7.33 b 5.53 b
156 9.10 a 5.81 a 7.39 a 6.48 a 6.81 a 7.67 a 8.88 a 9.02 a 8.00 a
Temperature effect (°C)
150 7.50 b 5.06 a 8.05 a 6.68 a 5.64 b 5.00 b 7.96 a 8.84 a 6.80 ab
a a a a a a a a
165 8.63 5.55 7.86 6.46 7.18 7.39 8.14 8.55 7.67 a
180 5.90 c 4.19 b 6.31 b 4.53 b 4.64 b 5.85 b 6.41 b 7.13 b 5.84 b
Rice Pressure effect (kPa)

102 5.14 b 5.91 b 3.13 b 5.55 b 7.07 b 3.89 b 4.54 b 5.48 b 5.93 b
156 8.10 a 8.20 a 4.10 a 7.40 a 8.72 a 6.92 a 6.03 a 7.46 a 8.29 a
Temperature effect (°C)
150 5.41 b 6.21 b 4.18 a 6.14 b 7.86 b 5.07 a 5.40 ab 7.09 a 6.57 b
165 7.54 a 7.81 a 3.79 a 7.88 a 9.33 a 5.93 a 5.80 a 6.63 a 8.00 a
180 6.91 c 7.15 ab 2.90 b 5.40 b 6.50 c 5.23 a 4.65 b 5.67 b 6.75 b
Sago Pressure effect (kPa)
102 8.17 b 8.05 b 3.49 b 9.23 b 8.23 b 4.11 b 9.45 b 6.74 b 5.25 b
156 9.75 a 9.16 a 4.34 a 10.71 a 10.10 a 6.65 a 11.50 a 9.04 a 8.13 a
Temperature effect (°C)
150 9.50 b 9.24 a 3.86 ab 10.97 a 9.84 a 4.92 b 11.42 a 8.69 a 6.78 ab
165 10.40 a 9.81 a 4.43 a 10.68 a 10.66 a 6.21 a 11.30 a 8.27 a 7.24 a
180 6.99 c 6.76 b 3.45 b 8.25 b 5.00 b 5.00 b 8.70 b 6.70 b 6.05 b
173
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attribute, it was observed that aroma intensity increased between sensory hardness and crispiness (Brennan et al.
in coated chicken nuggets fried under 156 kPa compared 1982).
to 102 kPa. This could be due to the fact that frying For oiliness properties, higher temperature (180°C)
under pressure of 156 kPa might have entrapped more resulted in a significantly lower oiliness mean score
components which contributed to the aroma development (p<0.05) as compared to 150°C and 165°C for all three
of fried food compared to frying at 102 kPa. types of flour. The present findings are in agreement with
For the attributes of coating thickness and adhesiveness, the results of Ling et al. (1998) and Flick et al. (1989)
rice and sago coated chicken nuggets were found to that reported higher frying temperature resulted in the
be significantly higher (p<0.05) when fried at 156 kPa decrease of oil absorption in final products. A similar
compared to 102 kPa. However, the perception of coating trend was also observed for the attribute of juiciness, in
thickness and adhesiveness of wheat coated chicken which the temperature of 180°C produced significantly
nuggets was not significantly affected (p>0.05) by frying lower (p<0.05) mean score as compared to 150°C and
pressure. For the attributes of hardness, crispiness, oiliness 165°C. This could be due to the higher heat transfer rate
and juiciness, all showed significantly higher scores that subsequently leads to higher moisture loss in the final
(p<0.05) when fried under 156 kPa compared to 102 product.
kPa for all three types of flours used for coatings (Table The overall acceptance attribute also showed that
1). The similar response of hardness and crispiness is in 165°C was the most acceptable temperature for frying
agreement with a report by Brennan et al. (1982) that a coated chicken nuggets (p<0.05) compared to with 150°C
strong relationship exists between sensory hardness and and 180°C chicken nuggets coated with wheat, rice or
crispiness. As for oiliness, all types of flour used showed sago flours. It can be concluded that 165°C produced
higher perception of oiliness by the trained panelists. the optimum sensory attribute of color, aroma, coating
While for the juiciness attributes, frying at higher pressure thickness, adhesiveness, hardness, crispness, oiliness,
resulted in juicier products. The juiciness results was as juiciness to acceptance.
expected as several studies have observed that frying under
pressure provided better quality fried products in terms
of moisture retention, juiciness, texture and oil content CONCLUSION
(Innawong & Mallikarjunan 2002). The attribute of overall From the study, it can be concluded that different frying
acceptance also showed that frying coated chicken nuggets pressure (102 and 156 kPa) and temperature (150, 165
under pressure of 156 kPa was more acceptable (p<0.05) and 180°C) was found to significantly affect the sensory
compared to 102 kPa. properties of chicken nuggets coated either with wheat,
rice or sago flour. Wheat, rice and sago coated chicken
EFFECT OF FRYING TEMPERATURE nuggets fried at a pressure of 156 kPa was significantly
more preferred to 102 kPa. Frying at 165°C produced
Frying temperatures was observed to significantly affect
significantly better overall acceptance compared to 150
(p<0.05) all sensory attributes of chicken nuggets coated
and 180°C chicken nuggets coated with wheat, rice or
either with wheat, rice or sago flour (Table 1), except
sago flours.
crispiness in rice-coated chicken nuggets. For color
attribute, effect of temperature showed a similar trend for
samples coated either with wheat, rice or sago flour. It ACKNOWLEDGEMENT
was observed that coated chicken nuggets fried at 165°C The authors would like to thank the Ministry of Science,
produced a better golden brown color as compared to Technology and Environment of Malaysia (MOSTI) for its
150°C and 180°C. Krokida et al. (2001) reported that financial support of this study under the IRPA funds (03-
color change phenomenon became more intense at higher 02-02-0059-EA119).
temperature, thus producing a darker and less desirable
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