Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels

Abstract

This study investigated the effect of immersion time of chicken breasts in potato starch (PS) coating containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) and to evaluate a possible mechanism to inhibit the formation of PhIP in chicken breasts during frying. The chicken breasts with standardized dimensions were dipped in the potato starch (PS) coating solution containing 0.25% w/v lysine (Lys) for different times (15 min, 30 min, 1 h, 3 h, and 6 h). After drying the coating on the chickens, samples were fried at 195 °C for 7.5 min on each side. Results showed that the immersion time does not significantly decrease (p p < 0.05) were shown between the cooking loss percentage, color parameters, texture profile, and tenderness of chicken with the PS-0.25% coating and chicken without coating.

Keywords

• chicken
• coating
• starch
• lysine
• PhIP