Ngadi, M.O., Adedeji, A.A. and Kassama, L.S. (2008) Microstructural Changes During Frying of Foods. In: Sahin, S. and Sumnu, S.G., Eds., Advances in Deep-Fat Frying of Foods, Chapter 8, Taylor and Francis Groups, LLC, Boca Raton, 169-200.
http://dx.doi.org/10.1201/9781420055597.ch8

has been cited by the following article:

• TITLE: Shrinkage and Density Change of De-Boned Chicken Breast during Deep-Fat Frying

  AUTHORS: Lamin S. Kassama, Michael Ngadi

  KEYWORDS: Pore, Frying, Shrinkage, Density, Chicken Meat

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.10, August 30, 2016

  ABSTRACT: The effects of frying oil temperature (FOT) and time on densities and shrinkage in chicken breast meat during deep-fat frying were investigated. De-boned Chicken breast samples were diced and fried at different FOT (170℃, 180℃, and 190℃) in an industrial fryer for periods varying from 5 to 900 s. Bulk and apparent densities were determined with a fluid displacement pycnometer, and fat analysis was conducted using soxhlet extraction with petroleum ether solvent. The physical structure of chicken meat changed significantly with the frying time and FOT (P 3 in the raw product and decreased to 0.98, 0.95, and 0.93 g/cm3 after 900 s of deep-frying at 170℃, 180℃ and 190℃, respectively. Similarly, apparent density changed from 1.13 to 1.25, 1.24 and 1.22 g/cm3 and moisture loss was linearly correlated with both densities. Volumetric shrinkage was significantly (P