Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying

Puat, N. N. Ahmad and Kamaruding, N. A. and Shaharuddin, S. (2022) Effect of dual-functional coating of chicken fillet with pectin-curcumin-lemongrass oil emulsion on the shelf-life stability and fat uptake during frying. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 51 (3). pp. 448-457. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

Abstract This study aims to formulate the optimal pectin-curcumin-lemongrass oil emulsion (PE) for coating of chicken fillet at 50:50, 70:30, and 90:10, based on microbial growth inhibition, freshness consistency, and fat absorption during frying. Throughout the 7 days of storage, chicken fillet coated with 70:30 PE showed significant (P < 0.05) suppressive activity against psychrophilic bacteria (8.09 ± 0.00 log10 CFU g−1) compared to non-coated sample (8.27 ± 0.06 log10 CFU g−1). In contrast, 90:10 PE coating inhibited the growth of yeasts or moulds on chicken fillet at 8.24 ± 0.28 log10 CFU g−1, compared to non-coated sample (9.16 ± 0.14 log10 CFU g−1). The 70:30 PE coating showed a better fillet's toughness (18.30 ± 1.32 N mm−1 s−1) and firmness (1.49 ± 0.22 N mm−1) when compared to fillet without coating. After 7 days of storage, coated and uncoated samples showed the same total colour difference (E value) indicating PE coating preserved the texture of fillet and colour. Both coated samples (70:30 and 90:10) reduced fat uptake during frying by 13.70–14.25. The application of PE coating at 90:10 was effectively functioned as an excellent coating to preserve the quality and safety of fillet.

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