Source: NORTH CAROLINA A&T STATE UNIV submitted to NRP
REDUCED-FAT FRIED MEAT PRODUCTS: IMPROVING THE QUALITY, SAFETY AND NUTRITION
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
COMPLETE
Funding Source
EVANS-ALLEN
Reporting Frequency
Annual
Accession No.
1023325
Grant No.
(N/A)
Cumulative Award Amt.
(N/A)
Proposal No.
(N/A)
Multistate No.
(N/A)
Project Start Date
Oct 1, 2020
Project End Date
Sep 30, 2023
Grant Year
(N/A)
Program Code
[(N/A)]- (N/A)
Recipient Organization
NORTH CAROLINA A&T STATE UNIV
1601 EAST MARKET STREET
GREENSBORO,NC 27411
Performing Department
Family and Consumer Sciences
Non Technical Summary
The process of deep-fat frying involves full immersion of food products into edible oils and fats at high temperatures. A fundamental quality change during this process is the retention of high amount of oil inside the product. Therefore, consumption of deep-fat fried foods has been associated with coronary heart diseases, obesity, type 2 diabetes, and cancers. The quality and type of the oil used for frying is one of the major factors influencing fat uptake in deep-fried foods. The main goal of this project is thus to develop and test a novel frying medium to reduce the fat-uptake in fried chicken and fish. A further attempt will be made to enhance the quality and safety of the fried products during storage time by using a fiber-rich batter and a nano-edible coating, respectively. The outcomes of this project will fit into the food safety, food security, nutrition, health, and wellness research cluster by developing a healthier fried food product with improved safety.
Animal Health Component
40%
Research Effort Categories
Basic
10%
Applied
40%
Developmental
50%
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
5013260110025%
5023719200025%
5034010309025%
7123260110025%
Knowledge Area
501 - New and Improved Food Processing Technologies; 712 - Protect Food from Contamination by Pathogenic Microorganisms, Parasites, and Naturally Occurring Toxins; 503 - Quality Maintenance in Storing and Marketing Food Products; 502 - New and Improved Food Products;

Subject Of Investigation
3719 - Other cultured finfish; 3260 - Poultry meat; 4010 - Bacteria;

Field Of Science
3090 - Sensory science (human senses); 1100 - Bacteriology; 2000 - Chemistry;
Goals / Objectives
The overall goal of this project is to reduce the fat uptake in fried fish and chicken by developing a new frying medium and simultaneously enhance the quality and safety of the products during storage time.The specific objectives of this study are to:Develop and investigate an alternative option for frying mediumDetermine lipid oxidation in the fried chicken and fish during freeze-thaw cyclesInvestigate the safety of the fried chicken and fish during freeze-thaw cyclesEvaluate physicochemical properties of the fried chicken and fish with fiber-rich batterAnalyze sensory attributes of the fried chicken and fishProvide experiential and educational opportunities for students through undergraduate and graduate research assistantships.
Project Methods
In this study chicken and fish samples will be purchased and cut in pieces. A batter formulation will be developed to incorporate citrus peel fiber as a dietary fiber source. The chicken and fish pieces will be coated with this batter. An oleogel using carnauba wax and canola oil will be developed as a frying medium and the samples will be deep-fried in the oleogels. Then, samples will be divided into two main groups of control and treated samples. Treated samples will be inoculated with salmonella and Staph aureus and then coated with a nano-edible coating (made of sweet potato starch and thyme oil). The control group will not be inoculated and just coated with the nano edible coating. The treated samples will be tested for microbiological studies and the control group will go through a freeze-thaw cycle and then be tested for physicochemical, sensory, and microstructural evaluations.