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Sains Malaysiana 47(11)(2018): 2699–2704 http://dx.doi.org/10.17576/jsm-2018-4711-13
Effect of Hydroxypropylmethyl
Cellulose (HPMC) Coating on Flavour, Moisture and Oil Content
in Chicken Nugget (Kesan Salutan Selulosa
(HPMC) Hidroksipropilmetil kepada Perisa,
Lembapan dan Kandungan Minyak dalam Nuget Ayam) LAI WENG
HENG
& MOHAMAD YUSOF MASKAT* Faculty of Science & Technology,
Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul
Ehsan, Malaysia Diserahkan: 30 Mac 2018/Diterima:
23 Julai 2018 ABSTRACT This study was carried out
to determine the effects of hydroxy propyl methyl cellulose (HPMC)
on the flavour compounds (eugenol and limonene), moisture and
oil content in chicken nuggets during frying. Chicken nugget added
with 500 ppm eugenol and limonene were coated with HPMC solution (0, 0.75 and 1.5%) and
then with a commercial coating (ADABI, Malaysia). Chicken nuggets
were fried at 180oC for 4 min. Quantity of eugenol and
limonene in the substrate (chicken meat) and coating were measured
alongwith the moisture and oil content. The results showed that
0.75 and 1.5% HPMC
were not able to retain either eugenol or limonene
in both substrate and coating portion of the nuggets when compared
to control except for eugenol in the substrate portion when using
1.5% HPMC.
Application of HPMC also resulted in reduced moisture
loss and oil absorption. The reduced moisture loss and oil absorption
in the coating and substrate of the chicken nuggets showed that
HPMC was
able to form a barrier that restricted the migration of moisture
from the nuggets and absorption of oil into the nuggets. However,
only the 1.5% HPMC
barrier formed was able to reduce the loss of eugenol
in the nugget substrate. Both 0.75 and 1.5% HPMC was not able to significantly
reduce the loss of limonene during frying. Keywords: Chicken nugget; eugenol;
frying; hydoroxypropyl methyl cellulose; limonene ABSTRAK Kajian ini dijalankan untuk
menentukan kesan hidroksipropil metil selulosa (HPMC)
terhadap kandungan bahan perisa (eugenol dan limonen), lembapan
dan minyak di dalam nuget ayam semasa penggorengan. Nuget ayam
dengan penambahan 500 ppm eugenol dan limonen disalut dengan larutan
HPMC (0,
0.75 and 1.5%) dan kemudian dengan bahan penyalut komersil (ADABI.
Malaysia). Nuget ayam digoreng pada 180°C selama 4 min. Kuantiti
eugenol dan limonen di dalam substrat (daging ayam) dan salutan
ditentukan berserta kandungan lembapan dan minyak. Keputusan menunjukkan
0.75 dan 1.5% HPMC
tidak berkeupayaan mengekalkan kandungan sama ada
eugenol atau limonen di dalam kedua-dua substrat dan salutan nuget
apabila dibandingkan dengan kawalan melainkan eugenol di dalam
substrat apabila menggunakan 1.5% HPMC.
Penggunaan HPMC juga menghasilkan pengurangan kehilangan lembapan serta
penyerapan minyak. Pengurangan kehilangan lembapan dan penyerapan
minyak di dalam salutan dan substrat nuget ayam menunjukkan HPMC mampu
untuk membentuk halangan yang menghalang perpindahan lembapan
daripada nuget dan penyerapan minyak ke dalam nuget. Walau bagaimanapun,
hanya halangan yang terbentuk daripada 1.5% HPMC mampu untuk mengurangkan
kehilangan eugenol di dalam substrat nuget. Kedua-dua 0.75 dan
1.5% HPMC tidak
mampu untuk secara ketara mengurangkan kehilangan limonen semasa
penggorengan. Kata kunci: Eugenol; hidroksi propil metil selulosa; limonen; nuget
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25(8): 1801-1812. *Pengarang untuk surat-menyurat;
email: yusofm@ukm.edu.my
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