The effects of breading flour protein level on the yield, coating adhesion, and breading dispersion of chicken nuggets during deep‐fat frying were investigated. Battered and breaded chicken nuggets with low protein breading flour had a higher (P < 0.05) breading pickup than those with high protein flour. However, frying yields and batter and breading “drop” in the shortening were not affected (P > 0.05) by the protein content of breading flour. the protein content of the flour affected (P < 0.05) the dispersion of breading particles in shortening during deepfat frying. the lower the protein content of the flour, the greater the concentration of suspended breading in the shortening.

Response surface methodology (RSM) was applied to determine the effects of monosodium glutamate (MSG) and sodium chloride (NaCl) concentrations on the hedonic score of nonspiced and spiced chicken broth. Sensory analysis indicated that both MSG and NaCl concentrations affected (P < 0.005) the hedonic score of the chicken broth. Estimated by the second order polynomial equation, the maximum hedonic score of nonspiced broth was 7.28 on a 9‐point hedonic scale with the combination of 0.33% MSG and 0.83% NaCl. In the presence of spice, the maximum hedonic score increased to 7.81 with the estimated levels of 0.38% MSG and 0.87% NaCl. the increase in the hedonic score of spiced chicken broth might indicate the contribution of spice to the palatability. the increase in levels of MSG and NaCl for the maximum hedonic score of spiced chicken broth was probably due to a masking effect of spices on the taste response of MSG and NaCl.

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Whole egg and albumer mixtures were prepared and cooked by the following methods: (1) pan scrambled in a double boiler; (2) pan scrambled in a Teflon coated skillet; (3) boil-in-bag in boiling water; and (4) cook-in-bag in .L microwave oven. Yields, weeping, and content of volatile flavor components in the cooked products were measured. Cooking yields were higher for those cooked by the boilin-bag and cook-in-bag methods than those pan scrambled. Regardless of cooking method, yields of the albumen product were lower than the whole egg prcduct. Products prepared by the cook-in-bag method were also 1owc:r in weeping percentages. The methods of cooking affected the m: jor volatile contents of the products slightly. Double boiler scramblc:d whole egg product contained less HzS, NH3 and total carbon>.ls as compared to those prepared by other methods.

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