Effect of different cooking methods on the physico-chemical and sensory quality attributes of chicken Lollypops

The present study was conducted to evaluate the effect of different cooking methods on physico-chemical, nutritional, instrumental texture andcolour profile and sensory attributes of chicken lollypop. Chicken wings were marinated for 2 hours in developed marinating mixture. These wings were battered, breaded and finally cooked into three batches viz; T₁; oven cooking (175ºC, 24 min.), T₂; Combination cooking (oven cooking at 175ºC, 12 min. and shallow frying at 165ºC, 1.5 min.) and T₃; deep fat frying (165ºC, 6 min.). The cooking yield was significantly higher (P<0.05) for T₁ amongst all the treatments. Water activity and moisture contents varied as T₁>T₂>T₃ The mean lightness (L* values) were recorded highest for T₁, whereas, redness (a*values) and yellowness (b* values) were significantly (P<0.05) higher for T₃ and T₂, respectively. The fat and energy content measured highest for T₃ amongst all the treatments. The hardness, cohesiveness and chewiness scores varied in a pattern of T₁<T₂<T₃ The sensory attributes including colour/appearance, texture, flavour and overall acceptability scores were significantly (P<0.05) higher for T₃than T₁. Results concluded that deep fat frying method of cooking for enrobed chicken lollypops lead to better fat intake, sensory attributes, lower water activity and better acceptability.