Sains Malaysiana 38(2): 171-175(2009)

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

Food Science Program, School of Chemical Sciences and Food Technology

Faculty of Science and Technology, Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor, Malaysia

Received: 19 March 2008 / Accepted: 12 July 2009

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 180^oC) 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 nugget ayam yang disalut dengan tepung gandum, beras dan tepung sagu.  Diperhatikan bahawa nugget ayam bersalut yang digoreng pada tekanan 156 kPa dan suhu 165^oC adalah paling digemari oleh panel terlatih.

Kata kunci: Ciri deria; penggorengan; salutan; suhu; tekanan

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