Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets

Dogan S., Sahin S. , Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, vol.220, pp.502-508, 2005 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 220
  • Publication Date: 2005
  • Doi Number: 10.1007/s00217-004-1099-7
  • Page Numbers: pp.502-508
  • Keywords: batter, chicken nuggets, frying, physical properties, protein, rheology, ADHESION


The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen ( EA) on the quality of deep-fat-fried chicken nuggets were studied. Batter without protein addition was used as a control. Batter pickup and moisture content, oil content, texture, porosity and colour of the nuggets were determined for 3, 6, 9 and 12 min of frying at 180 degrees C. Additionally, the rheological properties of batters were studied. SPI (3%) provided the highest apparent viscosity and coating pickup. All the batters showed shear-thinning behaviour except EA-added batter. Addition of different proteins to the batter formulation decreased the oil content of the final product. EA reduced the oil content of chicken nuggets significantly but yielded softer products. WPI ( 3%) was found to be the most effective ingredient on improving quality parameters of deep-fat-fried chicken nuggets. WPI ( 3%) added batters provided the hardest and crunchiest product with the darkest colour and also significantly reduced the oil content of the fried nuggets.