In this study, fat uptake and moisture contents of coated drumsticks coated with edible materials after frying and some physical and chemical changes were investigated during storage. The chicken drumsticks were coated with (three layers of) coating materials. Then, they were stored at -18 °C for 7 months. In the coated meats, a great amount of moisture remained and the frying and juicy structure of the meat was protected. However, in the consuming total mass, moisture level decreased. The pH, TBA and TVB-N values were performed only in coating groups first, second last (re-write). The lowest pH values were in the order of zein, 6.33 and gluten, 6.34 for first coatings; guar gum, 6.32 and xanthan gum, 6.33 for second coatings and they were same for all last coating groups. The lowest TBA values were in the order of guar gum, 0.24 mg kg 1 for second coatings and mixture contain 1:2 wheat flour: Corn flour, 0.26 mg kg 1 and 2:1 wheat flour: Corn flour, 0.29 mg kg 1 for last coatings and these values were same for first coatings. The lowest TVB-N value of secondary coatings is 16.86 mg 100 1 for xanthan gum and these values were same for first and last coating groups. Results showed that the most cited materials were those; at the first coating; gluten and caseins, at the second coating; guar gum and xanthan gum, at the last coating; 1:2 and 2:1 wheat flour: Corn flour containing mixture.
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机译：在这项研究中，对油炸后涂有可食用材料的涂有涂层的鸡腿的脂肪吸收和水分含量以及在存储过程中的一些物理和化学变化进行了研究。小鸡腿涂有（三层）涂料。然后，将它们在-18°C下保存7个月。在带涂层的肉中，残留大量水分，并保护了肉的油炸和多汁结构。但是，在消耗的总质量中，水分含量降低了。 pH，TBA和TVB-N值仅在涂覆组中先进行，后进行（改写）。对于第一道涂层，最低的pH值是玉米蛋白6.33和面筋6.34。瓜尔胶6.32和黄原胶6.33用于第二道涂层，并且对于所有最后一层涂层均相同。最低的TBA值约为瓜尔胶，第二包衣为0.24 mg kg 1，混合物包含1：2小麦粉：玉米粉，0.26 mg kg 1和2：1小麦粉：玉米粉，0.29 mg kg 1最后一次涂层，这些值与第一次涂层相同。黄原胶的次要涂层的最低TVB-N值为16.86 mg 100 1，并且第一个和最后一个涂层组的这些值相同。结果表明，被引用最多的材料是那些。在第一个涂层;面筋和酪蛋白，在第二层;瓜尔胶和黄原胶，最后一次涂层; 1：2和2：1小麦粉：含有玉米粉的混合物。
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