Meat lipid profile and flavour attributes of deep-fried chicken breast breaded with alternative coating

Abstract

The meat lipid profile and flavour attributes of deep-fried breaded chicken breasts were evaluated with alternative edible coatings. Four types of coatings (wheat flour, sweet potato flour, cassava flour, and cocoyam flour) were utilized for the study. The coatings were designated T₁, T₂, T₃, and T₄ respectively. The deep-fried chicken meats were analyzed for meat lipid profile, oxidative stability, and flavour attributes. All data collected were subjected to a one-way analysis of variance. Results showed that the application of the edible alternative coatings significantly influenced (p<0.05) the chicken meat lipid profile. High-density lipoprotein increased, with breaded chicken meat in the T4 group recording the highest value. Cholesterol and low-density lipoprotein were reduced in favour of T₄. Alternative edible coatings improved the oxidative stability of the meat. Using cocoyam flour as a coating material for deep-frying resulted in lower TBARS values (p<0.05). The scores for sensory attributes were not significantly different (p>0.05) in flavour and overall acceptability. However, the colour, tenderness, and juiciness of the edible coated samples were significantly different, with T₄ receiving higher tenderness and juiciness scores than the controls. It was concluded that the alternative coatings, especially cocoyam, could be a viable alternative to wheat in reducing bad cholesterol and improving chicken meat's oxidative stability and flavour attributes.