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S S, T JJ, Shagolshem Mukta S, Rao PS. A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods. Food Chem 2024; 450:139393. [PMID: 38640542 DOI: 10.1016/j.foodchem.2024.139393] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/21/2024]
Abstract
Restructured foods are a blend of various ingredients that are dried or fried to obtain a ready-to-eat product. Several frying techniques have been employed viz., deep fat, microwave, vacuum, air, and spray frying. Deep-fat frying is the most common technique used for products that have improved texture and sensory characteristics. It facilitates various transformations that include starch gelatinization, protein denaturation, nutrient loss, non-enzymatic browning, lipid oxidation, etc. This physicochemical change alters both the product and the fried oil quality. The frying conditions will also influence the product characteristics and affect the properties of the fried product. This review focuses on the mechanisms and transformations during deep fat frying. The properties, namely physical, chemical, sensory, thermal, rheological, and microstructural changes of restructured foods were discussed. Thus, a better understanding of mechanisms and properties at optimum frying conditions would yield the desired product quality.
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Affiliation(s)
- Sivaranjani S
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India.
| | - Jayasree Joshi T
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Singh Shagolshem Mukta
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - P Srinivasa Rao
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
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2
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Patra A, Prasath VA, Sutar PP, Pandian NKS, Pandiselvam R. Evaluation of effect of vacuum frying on textural properties of food products. Food Res Int 2022; 162:112074. [DOI: 10.1016/j.foodres.2022.112074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/10/2022] [Accepted: 10/18/2022] [Indexed: 11/28/2022]
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3
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Wang H, Pei Z, Zheng Q, Wen P, Li C, Xu Y, Xue C, Wang X, Shen X. Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2022. [DOI: 10.1080/10498850.2022.2102954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- Huibo Wang
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Zhisheng Pei
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Qianwen Zheng
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Pan Wen
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Chuan Li
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yunsheng Xu
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Changfeng Xue
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Xiaoqin Wang
- School of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, School of Food Science and Engineering, Hainan University, Haikou, China
- Collaborative Innovation Center of Provincial and Ministerial Co-construction for Marine Food Deep Processing, Dalian Polytechnic University, Dalian, China
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Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets. CLEAN TECHNOLOGIES 2022. [DOI: 10.3390/cleantechnol4010005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
(1) Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formation) breaded products; (2) Methods: This study proposes the new technology consisting of incorporation of encapsulated extra virgin olive oil (EVOO) (α-cyclodextrin: EVOO ratio, 1:2.6) in the breadcrumbs (corn breadcrumbs:encapsulated oil ratio, 2:1) for breading chicken nuggets combined with oil-free pre-cooking (baking 150 °C/5 min) and cooking (baking 180 °C/13 min). As controls, a conventional deep-fat frying (180 °C/30 s) and new technology but without encapsulated EVOO were used; (3) Results: Fat content of baked chicken nuggets with the new technology was reduced by 88%, while no sensory differences were scored compared with conventional deep-fat frying. Furthermore, acrylamide formation was reduced by >55% with the new technology. During storage (4 °C) of pre-cooked chicken nuggets of new technology, microbial growth was reduced by 1.4 log units lower compared with deep-fat frying method; (4) Conclusions: the proposed new technology, based on encapsulated EVOO+oil-free pre-cooking/cooking, allows to obtain chicken nuggets that are healthier, safer, and have a longer shelf-life, while frying oil waste is avoided.
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Sosa‐Morales ME, Solares‐Alvarado AP, Aguilera‐Bocanegra SP, Muñoz‐Roa JF, Abraham Cardoso‐Ugarte G. Reviewing the effects of vacuum frying on frying medium and fried foods properties. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15572] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- María Elena Sosa‐Morales
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - Ana Paola Solares‐Alvarado
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - Sandra Paola Aguilera‐Bocanegra
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - José Fernando Muñoz‐Roa
- Departamento de Alimentos Universidad de Guanajuato División de Ciencias de la Vida, Campus Irapuato‐Salamanca Irapuato GTO Mexico 36500
| | - Gabriel Abraham Cardoso‐Ugarte
- Facultad de Gastronomía Universidad Popular Autónoma del Estado de Puebla 21 Sur No. 1103 Barrio Santiago 72410 Puebla PUE Mexico
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Thongcharoenpipat C, Yamsaengsung R. Improving the Drying Kinetics and Microstructure of Vacuum Fried Ripened Durian Chips. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chanoknate Thongcharoenpipat
- Department of Chemical Engineering Faculty of Engineering Prince of Songkla University Hatyai Songkla 90112 Thailand
| | - Ram Yamsaengsung
- Department of Chemical Engineering Faculty of Engineering Prince of Songkla University Hatyai Songkla 90112 Thailand
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7
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Kumar S, Nema PK, Kumar S, Chandra A. Kinetics of change in quality parameters of
khaja
during deep‐fat frying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sourabh Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Prabhat K. Nema
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Sachin Kumar
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
| | - Abhishek Chandra
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonipat India
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8
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Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Pei Z, Ma T, Wen P, Xue C, Feng A, Li C, Xu Y, Shen X. Effect of vacuum frying and atmospheric frying on the quality and protein oxidation of squid (Loligo chinensis). J Food Sci 2021; 86:4316-4329. [PMID: 34519066 DOI: 10.1111/1750-3841.15906] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 07/12/2021] [Accepted: 08/11/2021] [Indexed: 11/30/2022]
Abstract
Squid are commercial marine species that have high nutritional value. This study aimed to compare the influences of vacuum frying and atmospheric frying on the physicochemical properties and protein oxidation of three main parts (ring, tentacle, and fin) of the squid Loligo chinensis. The results showed that the vacuum-fried (VF) group had lower moisture and total fat contents and looser microstructures than the atmospheric-fried (AF) group. The amino acid contents and molecular weight revealed that the proteins were well preserved during vacuum frying. Carbonyl content in the VF ring, tentacle, and fin samples increased nearly 2.53-, 1.54-, and 2.56-fold, respectively, compared to that in the corresponding fresh group, but these increases were lower than those of the corresponding AF group. In addition, the secondary structures of proteins revealed a slight decrease in the α-helix and β-turn contents and a significant increase in the β-sheet content during vacuum frying. Therefore, vacuum frying can be used as an efficient processing method to conserve the high nutritive quality of the product. PRACTICAL APPLICATION: As a developing alternative technology to prepare healthier fried products, vacuum frying has been the focus of recent researches. Vacuum frying produced squid products that had lower TBARS values, carbonyl contents, and Schiff base substances compared to atmospheric frying. And the protein secondary structures of the vacuum-fried group retained better. The study proved that vacuum frying could be an effective method with the advantages of high protein stability and product quality.
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Affiliation(s)
- Zhisheng Pei
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China.,Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China
| | - Tingting Ma
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China
| | - Pan Wen
- Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China
| | - Changfeng Xue
- Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China
| | - Aiguo Feng
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China
| | - Chuan Li
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China
| | - Yunsheng Xu
- Collaborative Innovation Center of Marine Food Deep Processing, College of Food Science and Engineering, Hainan Tropical Ocean University, Sanya, P. R. China
| | - Xuanri Shen
- Hainan Provincial Engineering Research Center of Aquatic Resources Efficient Utilization in the South China Sea, Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou, P. R. China
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10
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Castillo PMM, Díaz LT, Díaz ST, Correa DA, Martelo Gómez RJ. Mass Transfer during Atmospheric and Vacuum Frying of Chorizo. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:9142412. [PMID: 34124237 PMCID: PMC8166471 DOI: 10.1155/2021/9142412] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 03/28/2021] [Accepted: 04/20/2021] [Indexed: 11/17/2022]
Abstract
The main objective of this study was to evaluate the kinetics of moisture and oil uptake during chorizo deep-fat frying as compared to atmospheric and vacuum conditions. The conditions in the process were 90, 120, and 150°C for vacuum frying and 160, 170, and 180°C for atmospheric frying. The kinetics of moisture loss during atmospheric and vacuum frying was studied from the analytical solution of Fick's second law for cylinder geometry. Oil absorption was also determined using a first-order kinetic model. The moisture content decreased by 33.72% at the maximum process temperature and time during vacuum frying (150°C, 360 s), as compared to the atmospheric frying, which was 28.61% (180°C). The oil content at the end of the process (360 s) was 27.79% (90°C), 27.31% (120°C), and 24.82% (150°C) for vacuum-fried chorizos, and higher values were obtained in the atmospheric frying, obtaining values of 34.45% (160°C), 31.36% (170°C), and 28.47% (180°C) (p < 0.05). In summary, the vacuum frying yielded sausages with a lower final oil percentage and higher moisture content; these results are promising because they may influence consumer preference for sensory parameters.
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Affiliation(s)
- Piedad Margarita Montero Castillo
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
| | - Lesly Torres Díaz
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
| | - Sandy Torres Díaz
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
| | - Diofanor Acevedo Correa
- Grupo de Investigación en Innovación y Desarrollo Agropecuario y Agroindustrial (IDAA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
| | - Raúl J. Martelo Gómez
- Grupo de Investigación en Tecnologías de las Comunicaciones e Informática (GIMATICA), Universidad de Cartagena, Campus Piedra de Bolívar, Av. Consulado, # 48-152, 130015 Cartagena de Indias, Colombia
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11
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Su Y, Gao J, Tang S, Feng L, Azam SMR, Zheng T. Recent advances in physical fields-based frying techniques for enhanced efficiency and quality attributes. Crit Rev Food Sci Nutr 2021; 62:5183-5202. [PMID: 33563022 DOI: 10.1080/10408398.2021.1882933] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Frying is one of the most common units in food processing and catering worldwide, which involves simultaneous physicochemical and structural changes. However, the problems of traditional frying technology, such as low thermal utilization and poor processing efficiency, have been gradually exposed to industrial production. In this paper, strategies of applying physical fields, such as pressure field, electromagnetic field, and acoustic field in frying technology separately or synergistically with improved efficiency and quality attributes are reviewed. The role of physical fields in the frying process was discussed with modifications in heat and mass transfer and porous structures. The effects of physical fields and their processing parameters on moisture loss kinetics, oil uptake, texture, color, and nutrients retention of fried food are introduced, respectively. Recent advances in multi-physical field-based frying techniques were recommended with synergistic benefits. Furthermore, the trends and challenges that could further develop the multi-physical field-based frying techniques are proposed, showing further commercial prospects for the purpose. The application of physical fields has brought new inspiration to the exploitation of efficient and high-qualified frying technologies, while higher technical levels and economic costs need to be taken into consideration. HighlightsThe role of physical fields in pretreatments and frying process were reviewed.The mechanism of physics fields on frying efficiency and quality was summarized.The physicochemical and microstructure changes by physics fields were discussed.The synergy of physical fields in frying technology were outlined.The trends for further multi-physical field-based frying techniques were proposed.
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Affiliation(s)
- Ya Su
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Jiayue Gao
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
| | - Song Tang
- Herbert Gleiter Institute of Nanoscience, Nanjing University of Science and Technology, Nanjing, Jiangsu, China
| | - Lei Feng
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China
| | - S M Roknul Azam
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China
| | - Tiesong Zheng
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, Jiangsu, China
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12
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Faloye OR, Sobukola OP, Shittu TA, Bakare HA. Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-021-04249-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
Abstract
Abstract
Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were obtained using frying temperature (155–175 °C), frying time (3–7 min) and sample thickness (0.5–2.5 cm) as independent variables. Oil and moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness and springiness) and colour (L*, a* and b*) of samples were analyzed using standard procedures. Significance of each term in polynomial regression equations was evaluated on quality attributes. The accuracy of the regression models varied between 0.727 and 0.939. The effect of frying temperature on quality attributes of fried chicken nuggets was more significant (p > 0.05). The optimum frying temperature, frying time and sample thickness are determined as 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error between optimized and experimental data were within the acceptable limit.
Graphic abstract
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13
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Cao Y, Wu G, Zhang F, Xu L, Jin Q, Huang J, Wang X. A Comparative Study of Physicochemical and Flavor Characteristics of Chicken Nuggets during Air Frying and Deep Frying. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12376] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yi Cao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Gangcheng Wu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Fei Zhang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Lirong Xu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Jianhua Huang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi Jiangsu 214122 P. R. China
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14
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Nanda C, Chattopadhyay K, Reddy R, Javith MA, Kisore Das S, Balange AK, Nayak BB, Xavier KAM. Evaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1786205] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Chinmaya Nanda
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Kasturi Chattopadhyay
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Ramakrishna Reddy
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Mohammed Akram Javith
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Sambit Kisore Das
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Amjad K. Balange
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
| | - K. A. Martin Xavier
- Department of Post-Harvest Technology, FRHPHM Division, ICAR-Central Institute of Fisheries Education, Mumbai, India
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15
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Effect of natural extracts obtained from food industry by-products on nutritional quality and shelf life of chicken nuggets enriched with organic Zn and Se provided in broiler diet. Poult Sci 2020; 99:1491-1501. [PMID: 32111317 PMCID: PMC7587798 DOI: 10.1016/j.psj.2019.11.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2019] [Revised: 10/27/2019] [Accepted: 11/07/2019] [Indexed: 12/17/2022] Open
Abstract
This study investigated the influence of an organic mineral-supplemented broiler diet on the quality of nuggets. The resulting chicken nuggets were enriched with inorganic and organic forms of Zn and Se. The nuggets were processed by incorporating extracts from food industry by-products (rosemary [RH and RL], hydroxytyrosol [HYT], pomegranate [P], grape [GS], and Harpagophytum [H]). The physiochemical, microbiological, and sensory characteristics of the chicken nuggets were evaluated over a 12-month period of frozen storage. The addition of natural extracts did not affect the pH, proximate composition, or color (CIELab) of the nuggets among samples. However, significative differences were found between month of analysis (range from pH 6.16 to 6.63; luminosity from 62.51 to 84.74; redness from 0.16 to 7.14; and yellowness from 10.80 to 33.77). In addition, the combination of phenolic compounds with Zn and Se retarded microbial growth and reduced protein and lipid oxidation, thus maintaining the sensory quality and extending the shelf life of this product. For instance, the combination of RL + GS reduced in 75% the microbiological growth regarding the control sample (C), while samples that incorporated RH + P or HYT + P + H presented 50% less than C. In addition, upon only incorporating organic minerals Zn and Se, microbiological deterioration is reduced in 15%. This mix was significantly effective at reducing the oxidative reactions of lipids and proteins by 40% and 50%, as measured after 9 and 12 mo of frozen storage, respectively. The addition of the natural extracts and Zn and Se did not adversely affect the acceptability of the meat product.
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16
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Udomkun P, Niruntasuk P, Innawong B. Impact of novel far‐infrared frying technique on quality aspects of chicken nuggets and frying medium. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13931] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Bhundit Innawong
- Faculty of Engineering and Industrial Technology, Department of Food Technology Silpakorn University Nakhon Pathom Thailand
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17
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Chang C, Wu G, Zhang H, Jin Q, Wang X. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. Crit Rev Food Sci Nutr 2019; 60:1496-1514. [DOI: 10.1080/10408398.2019.1575792] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Chang Chang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Gangcheng Wu
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Hui Zhang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Qingzhe Jin
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
| | - Xingguo Wang
- School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China
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Hauzoukim, Martin Xavier K, Kannuchamy N, Balange A, Gudipati V. Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12999] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hauzoukim
- Department of Post‐Harvest TechnologyICAR‐Central Institute of Fisheries Education Versova Mumbai Maharashtra India
| | - K.A. Martin Xavier
- Department of Post‐Harvest TechnologyICAR‐Central Institute of Fisheries Education Versova Mumbai Maharashtra India
| | - Nagalakshmi Kannuchamy
- Department of Post‐Harvest TechnologyICAR‐Central Institute of Fisheries Education Versova Mumbai Maharashtra India
| | - Amjad Balange
- Department of Post‐Harvest TechnologyICAR‐Central Institute of Fisheries Education Versova Mumbai Maharashtra India
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Udomkun P, Innawong B. Effect of pre-treatment processes on physicochemical aspects of vacuum-fried banana chips. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13687] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Bhundit Innawong
- Faculty of Engineering and Industrial Technology, Department of Food Technology; Silpakorn University; Nakornpathom Thailand
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Moreira RG, Almohaimeed S. Technology for processing of potato chips impregnated with red rootbeet phenolic compounds. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.02.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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