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Reduced-fat Fried Meat Products: Improving the Quality, Safety and Nutrition

Investigators
Tahergorabi, Reza
Institutions
North Carolina A&T State University
Start date
2020
End date
2023
Objective
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.
Funding Source
Nat'l. Inst. of Food and Agriculture
Project source
View this project
Project number
NC.X336-5-21-170-1
Accession number
1023325
Categories
Food Preparation and Handling
Commodities
Meat, Poultry, Game