Breading losses from poor adhesion of coating to food products is a major concern in the battered and breaded foods industry. The primary aim of this study was to determine effects of protein and gum sources and amounts on the adhesion of a commercial breading mix to poultry skin. Protein sources used were whey, soy, nonfat dry milk, egg albumen, and gelatin. Gum sources were sodium carboxymethyl cellulose (CMC), guar, tragacanth, and xanthan. Among the proteins, gelatin and egg albumen most effectively improved adhesion. For all gums studied, only CMC was significantly better at improving adhesion. Increased levels of gums and proteins in breading did not affect adhesion significantly.

The scanning electron microscope was used to study the effect of age, method of chilling, and scald temperature on poultry skin ultrastructure. This knowledge was deemed important in understanding how the condition of poultry skin affects the adhesion of batters and breadings. Evidence obtained from scanning electron micrographs indicated that adhesion of batters and breadings to poultry skin could be affected by the ultrastructure of poultry skin. It is theorized that improved adhesion would result if batters and breadings were applied to poultry skin without the cuticle. Increased scald temperatures, which remove the cuticle, should improve batter and breading adhesion. Age (3, 5, 7, or 9 wk), ice-slush chilling, and nonchilling of broiler carcasses did not cause visible changes in broiler skin ultrastructure and therefore should not affect batter and breading adhesion.

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Broiler drumsticks were used to determine whether freezing poultry parts prior to breading application affected coating adhesion. Fifty fresh drumsticks were compared to 50 frozen/thawed drumsticks. Results showed freezing improved coating adhesion, but not significantly.