Skin pigmentation evaluation in broilers fed natural and synthetic pigments

This article reviews the various theories of adhesion mechanism and, more specifically, studies concerning foodstuffs adhesion to industrial equipment and packaging surfaces. Adhesion is governed by mechanical interlocking, wetting, electrostatic and chemical forces, and diffusion. Direct conclusions about the validity of one of these theories were seldom made in the empirical studies reviewed. The different food adhesion determination methods were detailed: direct observations, evaluations (weighting, UV absorbance, and adhesive loss), adhesion strength measurements, and indirect measurements via the wetting theory (tilted plane method, contact angle, and surface tension). The importance of proteins, product rheological properties, solid surface rugosity, and wetting phenomena in many adhesion cases is highlighted. Conclusions were made that fundamental mechanisms of food-contact surfaces interactions still need to be investigated to improve understanding in the science of food materials.

Food materials adhesion: A review

Time-dependency, apparent viscosity, shear-thinning behavior, recovery and adhesion characteristics were determined on 30% solids flour-based batters containing hydrocolloids (guar, xanthan and carboxymethylcellulose, CMC) at 0.25, 0.5, and 1.0%. Most batters were thixotropic. Batters containing xantham gum had the greatest apparent viscosity followed in decreasing order by guar gum, CMC and control batters. Apparent viscosity correlated highly positively with batter adhesion characteristics measured on chicken nuggets as coating pickup, overall yield, and cooked yield. Mixer viscometry techniques were useful to follow changes in rheological properties caused by mixing speed and time.

Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids.

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations.

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

http://www.abe-research.illinois.edu/pubs/k_rausch/Mukprasirt_etal_Adhesion_of_batter.pdf

Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis

Factors affecting adhesion of coating to poultry skin: effect of age, method of chilling, and scald temperature on poultry skin ultrastructure [Batter and breading adhesion].

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Factors affecting adhesion of coating to poultry skin: effect of age, method of chilling, and scald temperature on poultry skin ultrastructure [Batter and breading adhesion].