US EPA

455683 

Journal Article 

Analysis of texture of boneless, fully fried breaded chicken patties as affected by processing factors 

Brannan, RG 

2008 

Yes 

Journal of Food Quality
ISSN: 0146-9428
EISSN: 1745-4557 

31 

2 

216-231 

English 

Battered and breaded, fully cooked, boneless chicken patties were analyzed based on processing variables (substrate, breading, rethermalization method, shape) and six objective texture attributes. Analysis of variance compared both individual samples and main effects, while statistical cluster analysis classified products based on their independent characteristics and the objective texture attributes. One sample (baked, crackermeal, all meat, nuggets) was significantly higher in most textural attributes. The soy-containing samples were texturally similar. Breading and shape were not significantly different for the main effects of crust fracture force and work. Samples were sorted into clusters: cluster 1 characterized by oat bran breading, cluster 2 by crackermeal breading and soy-containing substrate, cluster 3 by crackermeal and all-meat substrate, and cluster 4 by Japanese bread crumbs and patty shape. Statistically classifying breaded chicken patties could lead to the development of a reliable, statistically based and easy-to-implement process that would aid quality control and product development in the meat industry. 

crispness; quality; nuggets; starch