231: The Use of Oleogel-Based Coatings to Improve the Physicochemical Properties of Fried Chicken

Introduction

In the U.S., deep-fried foods like French fries and chicken nuggets are popular for their taste, affordability, and convenience. However, deep-frying increases oil absorption, raising concerns about fat intake and obesity. Oleogels are semi-solid gels formed by incorporating gelling agents into liquid oils or fats and have shown potential as a frying medium to reduce fat uptake. This study investigates the effect of an oleogel-based coating, made from β-sitosterol and γ-oryzanol with three different oil types, on fried chicken's physicochemical properties.

Methods

Oleogel coatings were prepared by dissolving 60% β-sitosterol and 40% γ-oryzanol in three types of oils. Chicken samples of similar size and weight were coated using the immersion technique in the coating solution and labeled as canola oil coating (COC), rice bran oil coating (ROC), and flaxseed oil coating (FOC). The coated samples were then battered, breaded, and deep-fried in canola oil at 180°C for 3 minutes. The fried samples were evaluated for color, moisture, ash content, pH, texture, and oxidative stability. Uncoated chicken nuggets served as the control. All experiments were performed in triplicate, and results are expressed as mean ± STD. Statistical differences among treatments were assessed at the 5% level using ANOVA (SPSS), with Tukey's test for multiple comparisons

Results

The results showed that the samples coated with FOC had the highest moisture retention, and the lowest fat content compared to the control. No significant (p > 0.05) difference was observed in ash content or color values between the control and the coated samples. The control samples were harder, gummier, and chewier than the coated samples. The FOC and control samples also showed similar pH levels with no significant differences. Oxidative stability was assessed by peroxide values (PV), with no significant differences (p > 0.05) across all samples.

Significance

The study demonstrates that oleogel coatings, particularly flaxseed oil coatings (FOC), can significantly improve moisture retention and reduce fat content in deep-fried chicken without adversely affecting other key properties such as pH, oxidative stability, or texture, offering a promising strategy for healthier frying alternatives in the food industry.

Authors: Rashid Adedeji, Habibollah Faraji, Salam A. Ibrahim, Shahriyar Valizadeh, William Oyom, Ruth Awuku, Alev Y. Aydar, Reza Tahergorabi