In this study, batters formulated with different hydrocolloids (i.e., pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated with ultrasound as edible coatings for fried chicken nuggets. Quality characteristics (i.e., batter pickup, flow behaviours, thermal properties, moisture loss, color and textural properties) in chicken nuggets coated with ultrasound treated batters were evaluated before and after post frying exposure to heat lamp. Ultrasonication significantly reduced batter pickup, flow behavior and gelatinization enthalpy, revealing its tendency to alter functional properties of batter systems. Rheological evaluation of all batter samples revealed a pseudoplastic (shear thinning) flow characteristic when fitted to power law model, with ultrasonicated (US) samples exhibiting a significant reduction in viscosity over non-ultrasonicated (NUS) samples. Compared to the control NUS, fat content of chicken nuggets coated with US-treated batters decreased by 39.0, 60.9, 62.87, 64.1, 65.7, and 65.0 % for pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose, respectively. Finally, chicken nuggets coated with US and NUS treated batters exhibited greater cutting force values immediately after frying but declined within the first 10 min of heat lamp exposure and increased subsequently with extended heat lamp holding time. Furthermore, NUS-treated guar gum resulted in chicken nuggets with the most minimal variability in cutting force during post-frying holding, indicating that crispiness was maintained. Overall, application of ultrasound as a batter pretreatment technique can be exploited by the frying food industry as an alternative approach to producing low fat chicken nuggets with appreciable quality attributes.

在这项研究中，用不同的亲水胶体（即果胶、刺槐豆胶、黄原胶、瓜尔胶、羟丙基甲基纤维素和甲基纤维素）配制的面糊经过超声波处理，作为炸鸡块的可食用涂层。在油炸后暴露于加热灯之前和之后，对涂有超声波处理面糊的鸡块的质量特性（即面糊吸收、流动行为、热性能、水分损失、颜色和质地特性）进行了评估。超声波显着降低了面糊吸收、流动行为和糊化热函，揭示了其改变面糊系统功能特性的趋势。当符合幂律模型时，所有面糊样品的流变学评估显示假塑性（剪切稀化）流动特性， 与非超声 (NUS) 样品相比粘度降低。与对照 NUS 相比，涂有 US 处理面糊的鸡块的脂肪含量降低了 39.0、60.9、62.87、64.1、65.7 和 65.0%，其中含有果胶、刺槐豆胶、黄原胶、瓜尔胶、羟丙基甲基纤维素和甲基纤维素，分别。最后，涂有 US 和 NUS 处理面糊的鸡块在油炸后立即表现出更大的切割力值，但在加热灯暴露的前 10 分钟内下降，随后随着加热灯保持时间的延长而增加。此外，经过 NUS 处理的瓜尔豆胶导致鸡块在油炸后保持期间的切割力变化最小，表明保持了脆度。全面的，