Asian Food Science Journal <p style="text-align: justify;"><strong>Asian Food Science Journal (ISSN: 2581-7752)</strong> aims to publish high quality papers (<a href="/index.php/AFSJ/general-guideline-for-authors">Click here for Types of paper</a>) on all aspects of Food research. By not excluding papers based on novelty, this journal facilitates the research and wishes to publish papers as long as they are technically correct and scientifically motivated. The journal also encourages the submission of useful reports of negative results. This is a quality controlled, OPEN peer-reviewed, open-access INTERNATIONAL journal.<br><br>This is an open-access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.<br><br>Every issue will consist of a minimum of 5 papers. Each issue will be running, and all officially accepted manuscripts will be immediately published online. The state-of-the-art running issue concept gives authors the benefit of 'Zero Waiting Time' for the officially accepted manuscripts to be published. This journal is an international journal and its scope is not confined by the boundary of any country or region.</p> en-US (Asian Food Science Journal) (Asian Food Science Journal) Thu, 11 Aug 2022 10:25:29 +0000 OJS 60 Effect of Different Frying Methods on Cooking Yield, Tenderness and Sensory Properties of Chicken Breast Meat <p>This paper focused on the effect of different frying methods on the quality of chicken breast meat. Fresh boned broiler chicken breast meat samples were purchased, frozen, sliced into dimensions. These samples were cooked by air frying (AF) and deep fat frying (DF) methods at 170°C, 180°C and 190°C for 4, 8, 12- and 16-min. Cooking yield and loss were assessed by weight changes before and after frying and tenderness changes were determined by measuring the compression force using instrumental texture profile analysis (TPA). The sensory acceptance and preferences were conducted on the samples by panel of judges. Cooking yield of fried chicken breast meat decreased significantly (p &lt; 0.05) with increasing frying temperature and time. Air fried (AF) samples had higher mean cooking yield value of 59.26 % than DF method sample of 50.00%. Samples fried at lower frying times had significantly (p &lt; 0.05) higher cooking yield compared with longer frying times. Cooking loss increased significantly (p &lt; 0.05) with increasing frying temperature and time. Samples fried with hot air adopting AF method had lower average cooking loss (40.20%), fat content (6.62 %) and higher compression force (hardness) value (12.39 kg/F) than samples fried by DF method which had higher cooking loss (49.47 %) and lower compression force or hardness (12.18 kg/F) and higher fat content (11.88 %). Samples fried for 4 min had significantly (p &lt; 0.05) the least value in cooking loss and tenderness, but 8 min fried samples had better sensory attributes than 4 min fried samples, which were pinkish colour in appearance and unappetizing to consumers. Air frying method with the best tenderness value (20.43 ± 1.15 Kg/F), while deep fat frying method-produced samples with its best tenderness value (18.89 ± 0.70 Kg/ F) at 170°C for 16 min. Sensory evaluation showed that DF products were moderately crispy (7.19) compared to AF products, which were slightly crispy (5.45). The interaction effect of frying method, frying temperature and frying time was significant for cooking yield, loss and tenderness. However, the overall interaction (frying method x frying temperature x frying time) was found to be significant in coking yield and loss, but not significant in tenderness.</p> S. U. Alugwu, T. M. Okonkwo, M. O. Ngadi ##submission.copyrightStatement## Thu, 11 Aug 2022 00:00:00 +0000