Published in Scientific Papers. Series D. Animal Science, Vol. LXVIII, Issue 1
Written by Andrada Elena MOISE, Ioan PEȚ, Goran PANICI, Elena Gabriela STAN, Denisa Veronica LUNGU, Andreea Ionela ZINCA, Dănuț Nicolae ENEA, Dumitru DRĂGOTOIU
This paper provides a comparative evaluation of three semi-prepared products made from chicken inner fillet, differentiated by the type of coating applied: classic breadcrumbs, corn flakes, and pumpkin seeds. The study integrates technological, sensory, and food safety perspectives to assess the impact of each variant on thermal behavior, oil absorption, structural stability, and consumer acceptance. Technological parameters such as core temperature during thermal treatment, freezing dynamics, and the performance of critical control points (CCPs) were analyzed in relation to the crust type. Microbiological and chemical analyses confirmed the safety of all products, with results complying with current European regulations. Nutritional profiling revealed the superior functional value of the pumpkin seed variant, while sensory evaluation favored the corn flakes product due to its crispy texture and appealing flavor. These findings support the optimization of technological workflows and the development of safe, high-quality products tailored to the demands and preferences of consumers.
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