Frying chicken

Learning methods for food preparation that incorporate lower amounts of oil and fat (for example, using margarine instead of butter or oil to prepare fried chicken, or baking instead of frying). 

In practice this means that BHT can be present at up to 100 mg/kg in the fat fraction of manufactured foods such as baked goods and fried foodstuffs such as potato crisps or fried chicken. Although higher levels are permitted in chewing gum and dietary supplements, these might be expected to have a lesser impact on intakes because of the relatively small amounts of such foods consumed. 

Phenol has been reported at concentrations of 7 and 28.6 ppm in smoked summer sausage and smoked pork belly, respectively (EPA 1980), and was identified but not quantified in mountain cheese (Dumont and Adda 1978), fried bacon (Ho et al. 1983), fried chicken (Tang et al. 1983), and black fermented tea (Kaiser 1967). Phenol has also been found in honey at concentrations ranging from 0 (detection limit 0.1 ppm) to 19 ppm (Spoms 1981). It was present each time the honey was collected with phenol-treated boards. 

Tang J, Jin QZ, Shen GH, et al. 1983. Isolation and identification of volatile compounds from fried chicken. J Agric Food Chem 31 1287-1292. 

The symmetrical compounds (17, R = R = R ) are formed from an aldehyde and ammonium sulfide (2,29,35) or hydrogen sulfide and ammonia (33), Thialdine (17, R - R - R = Me) is an important aroma compound found in the volatiles of beef broth (48), pressure-cooked meat (49), and fried chicken (50), It is also obtained from acetaldehyde (2,29,37) or from B-mercaptoacetaldehyde and ammonium sulfide (37), In our experiments, it was synthesized as a white powder from a reaction of acetaldehyde with ammonium sulfide in 60% yield. 

Harris and Lindsay (3) reported that panelists were able to detect off-flavors in reheated fried chicken after 2 hr of refrigeration. The high concentration of polyunsaturated fatty adds in muscle phospholipids supplies readily oxidizable lipids, and these components play an important role in the development of WOF (4, 5). The rising demand for precooked convenience foods has increased the importance of controlling WOF. 

Pyridine has been isolated in the volatile components from cooked beef ( sukiyaki ) in Japan (Shibamoto etal., 1981), fried chicken in the United States (Tang et al., 1983), fried bacon (Ho et al., 1983), Beaufort cheese (Dumont Adda, 1978), black tea aroma (Vitzthum et al., 1975) and coffee aroma (Aeschbacher et al., 1989). 

Fried Chicken (HM) Jelly Salisbury steak gravy Doughnut-cake icing Milk chocolate candy bar... 

Veg/beef soup Beef stew Fried chicken (FF) Cheese pepperoni pizza (FF... 

Move toward eliminating all high-fat fast foods. This includes hamburgers, fried chicken, fried fish, French fries, and pizza. 

Fried chicken Grilled skinless chicken breast... 

In some recent research on flavor formation during deep-fat frying at Rutgers University, a number of heterocyclic compounds with long-chain alkyl substituents were found the volatiles of fried chicken (15) and fried potato (16). These included pyridines, thiazoles, oxazoles, trithiolanes and a pyrazine. Only the involvement of lipids or lipid degradation products in the formation of... 

Thiazoles with long alkyl chains in the 2-position provide evidence of the interaction of lipid oxidation products with Maillard intermediates. The presence of such thiazoles has been reported for fried chicken, roast beef, and fried potatoes (see Mottram152). Thiophens with long alkyl chains in the 2-position have also been encountered. They were obtained when phospholipid was added to a cysteine-ribose system.153 Lipid degradation to the 2,4-dienal, followed by reaction with H2S, was thought to be responsible.154... 

Unlike in some countries, few United States households have dedicated frying pots containing oil in readiness for meal preparation. Most domestic deep frying is done by commercial operations such as snack foods processors, producers of convenience fried foods such as Chinese egg rolls and frozen meals, and fast food vendors who prepare French fries, fried chicken, and other products. 

Qiao, J., Wang, N., Ngadi, M.O., and Kazemi, S. (2007). Predicting mechanical properties of fried chicken nuggets using image processing and neural network techniques. J. Food Eng. 79, 1065-1070. 

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