Utilização da goma metilcelulose para redução da absorção de gordura em produtos empanados. </b>

Abstract

Even though coated meats have added value to products and gained consumers confidence, by improving these product’s appearance and taste, they go through a pre-frying stage during processing which releases the water and allows fat to enter the product, thus increasing fat content. The purpose of this work was to develop a coating system that absorbs less fat during the pre-frying stage of a chicken coated product. To do that, methylcellulose gum was added (MC) in different concentrations in the covering systems, batter (coating liquid) and breading (covering expresses). Five experiments were carried out, a standard experiment, without ingredient addition with technological function, formulations with addition of MC in the batter (0,5% and 2,0%), with addition of MC in the batter and in the breading (1% in each) and with addition of MC in the breading (2,0%). Results showed that fat uptake reduction in formulations with  0,5 and 2,0% of MC in the batter  were of 5,81% and 8,40%, respectively, and in experiments with 1% of MC in the batter and 1% of MC in the breading  was of 7,66%.  In experiments that received 2% of MC in the breading , fat uptake reduction was of 10,51%. Formulations with 2% of MC added to the breading (10,51%) and 2% of MC added to the batter (8,40%) presented  the largest reductions in fat uptake during the pre-fried stage. Analysis of sensorial acceptance  showed that all formulations had a superior acceptance index of 70%, with no significant difference among the other tested formulations acceptance results. These findings  show the efficiency of MC as a fat uptake barrier during the pre-fried stage, increasing humidity content, and  becoming an advantageous technological alternative for the food industry .