Understanding Breaded Chicken: Factors Influencing Quality
Breaded chicken’s moisture, protein, fat, carbohydrate, salt, pH level, oxidation, and Maillard reaction impact its texture, taste, nutritional value, and shelf life. Moisture maintains food quality and microbial growth; protein provides structure and nutritional value; fat contributes to taste, appearance, and health; carbohydrates provide energy and impact digestibility; salt preserves and flavors; pH affects preservation,…