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

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.