1
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Bhuiyan MHR, Ngadi M. Application of batter coating for modulating oil, texture and structure of fried foods: A review. Food Chem 2024; 453:139655. [PMID: 38805942 DOI: 10.1016/j.foodchem.2024.139655] [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: 01/15/2024] [Revised: 04/20/2024] [Accepted: 05/10/2024] [Indexed: 05/30/2024]
Abstract
Food surface modulation by batter coating is a promising approach to reduce the presence of oil in fried products. This review critically discussed the functionalities, mechanism of actions, rheology, ingredients of formulation, mathematical modeling of the process, cooking method, safety and regulatory aspects, physicochemical, thermal-microstructural characterization of batter coatings, and future research directions. Enormous list of ingredients could be used in preparation of oil-reducing viscoelastic batter coating that includes mostly flours, hydrocolloids, and starches. Bioactive compounds, enzymes, minerals, herbal extracts, baking agents, sugar alcohols, etc. could be incorporated in batter formulation to affect the taste and texture of coated products. Overall mass-transfer process of batter-coated fried foods could be characterized by several mathematical models (Fick, Newton, Page, Henderson & Pabis, modified Page, Arrhenius). Surface and internal microstructural characterization techniques, thermal probing, physicochemical characterization techniques and artificial intelligence can characterize different functionalities of batter coatings including oil reduction and textural evolution.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
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2
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Wang H, Wu B, Zhang J, Liu Y, Zhang M, Chen L, Zhao W, Kan H, Cao C. Bamboo shoots improve the nutritional and sensory quality, and change flavor composition of chicken soup. Food Chem X 2024; 21:101140. [PMID: 38322763 PMCID: PMC10844935 DOI: 10.1016/j.fochx.2024.101140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/03/2024] [Accepted: 01/11/2024] [Indexed: 02/08/2024] Open
Abstract
The effect of adding bamboo shoots to stewing on the quality and flavor of chicken soup has never been reported. Therefore, this study investigated the effects of 4 kinds of bamboo shoots on the edible quality, volatile and water-soluble flavor components of Chahua chicken soup. The results showed that adding bamboo shoots changed the sensory and nutritional quality of chicken soup. A total of 62 volatile flavor components were identified by HS-SPME-GC-MS, of which 12 were identified as characteristic volatile flavor components, and 9 were the main reasons for the flavor differences between bamboo shoot chicken soup with blank chicken soup. LC-MS found that after adding bamboo shoots, the differential water-soluble components in chicken soup significantly increased, and most of the increased components have been proven to have physiological functional activity. In conclusion, adding bamboo shoots improved the nutritional and sensory quality, and changed the flavor components of chicken soup.
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Affiliation(s)
- Hailang Wang
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Boxiao Wu
- Key Laboratory of Forest Resources Conservation and Utilization in the Southwest Mountains of China Ministry of Education, Southwest Forestry University, 650224 Kunming, China
| | - Jinyan Zhang
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Yun Liu
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Min Zhang
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Lin Chen
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Weiwei Zhao
- School of Public Health, Dali University, 671000 Dali, China
| | - Huan Kan
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
| | - Changwei Cao
- Department of Food Science and Engineering, College of Life Sciences, Southwest Forestry University, 650224 Kunming, China
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3
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Gutiérrez-Silva G, Vásquez-Lara F, Heredia-Sandoval NG, Islas-Rubio AR. Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets. Foods 2023; 12:4463. [PMID: 38137267 PMCID: PMC10743118 DOI: 10.3390/foods12244463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers' spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.
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Affiliation(s)
| | | | | | - Alma R. Islas-Rubio
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas # 46, Colonia La Victoria, Hermosillo 83304, Mexico; (G.G.-S.); (F.V.-L.); (N.G.H.-S.)
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4
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Gaurav K, Mehta NK, Majumdar RK, Priyadarshini MB, Pal P, Xavier KAM, Sharma S. Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach. ACS OMEGA 2023; 8:32855-32866. [PMID: 37720773 PMCID: PMC10500647 DOI: 10.1021/acsomega.3c04072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 08/14/2023] [Indexed: 09/19/2023]
Abstract
In this study, a multiobjective optimization (MOO) approach was utilized for effective decision-making when several variables were changing simultaneously during frying. Carboxy methyl cellulose (CMC), xanthan gum, and carrageenan coatings in different concentrations (0.25-1.50%, w/v) were applied on fish strips to reduce the oil uptake and protein oxidation during frying. The pickup of the strips increased significantly (p < 0.05) with increasing concentration. The CMC was effective in oil uptake reduction and protein oxidation, as revealed by the lower carbonyl and sulfhydryl contents in the fried strip. The hardness and chewiness of the coated fish strips were found to be declined significantly (p < 0.05) with increasing coating concentrations. The moisture, lipid, toughness, hardness, cutting force, oiliness, sulfhydryl content (all min), oil uptake reduction, and carbonyl content (both max) were considered as multiple criteria for the MOO technique, and fried strips coated with 1% CMC, followed by 0.75% xanthan gum and 0.75% carrageenan, emerged as the best optimal coating.
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Affiliation(s)
- Kumar Gaurav
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Naresh Kumar Mehta
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Ranendra Kumar Majumdar
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - M. Bhargavi Priyadarshini
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Prasenjit Pal
- Department
of Extension and Social Sciences, College of Fisheries, Central Agricultural University, Lembucherra, 799210 Tripura, India
| | - K. A. Martin Xavier
- Department
of Post Harvest Technology, ICAR- Central
Institute of Fisheries Education”, Mumbai 400061, India
| | - Sanjeev Sharma
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
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5
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Xie A, Wan H, Feng L, Yang B, Wan Y. Protective Effect of Anoectochilus formosanus Polysaccharide against Cyclophosphamide-Induced Immunosuppression in BALB/c Mice. Foods 2023; 12:foods12091910. [PMID: 37174447 PMCID: PMC10178248 DOI: 10.3390/foods12091910] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/27/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, Anoectochilus formosanus polysaccharide (AFP) was acquired a via water extraction and alcohol precipitation method. The immunoregulatory activity of AFP was first evaluated on cyclophosphamide (Cy)-treated mice. Galacturonic acid, glucose and galactose were confirmed to be the main components of AFP. AFP demonstrated the ability to stimulate the production of TNF-α and IL-6 in RAW 264.7 macrophages. Not surprisingly, the activation of the NF-κB signaling pathway by AFP was validated via Western blot analysis. Furthermore, AFP could alleviate Cy-induced immunosuppression, and significantly enhance the immunity of mice via increasing the thymus index and body weight, stimulating the production of cytokines (IgA, IgG, SIgA, IL-2, IL-6 and IFN-γ). The improvement in the intestinal morphology of immunosuppressed mice showed that AFP could alleviate Cy-induced immune toxicity. These results have raised the possibility that AFP may act as a natural immunomodulator. Overall, the study of AFP was innovative and of great significance for AFP's further application and utilization.
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Affiliation(s)
- Anqi Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Hao Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Lei Feng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Boyun Yang
- School of Life Sciences, Nanchang University, Nanchang 330031, China
| | - Yiqun Wan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Modern Analytical Science, Nanchang University, Nanchang 330031, China
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6
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Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction. J FOOD QUALITY 2022. [DOI: 10.1155/2022/2810432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
To understand the effect of the interaction between wheat starch (
) and wheat gluten (
) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a
and
blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1
, respectively, and batter-breaded fish nuggets (BBFNs) were fried at 170°C for 40 s followed by 190°C for 30 s. Moisture adsorption isotherms of
and
, viscosity, rheological behavior, and calorimetric properties of the batters were measured, and pick-up of BBFNs, thermogravimetric properties of the crust, and oil transport were investigated. The moisture absorption capacity of
was higher than
at a low water activity (0.04–0.65), while the opposite trend was observed at a highwater activity (0.65–0.88). As the proportion of
decreased, the viscosity,
and tan δ of batter, pick-up of BBFNs, temperature and enthalpy change (ΔH) of protein denaturation and
gelatinization, and oil penetration of BBFNs during deep-fat frying, which are decreased until reaching a minimum value at the ratio of 11 : 1
, then increased (
). However, G' of batter and thermogravimetry temperatures of crust exhibited the opposite trend. These results proved that the
–
interaction significantly affected the batter characteristics and oil penetration of BBFNs during deep-fat frying, which can be used to guide the manufacturing of low-fat fried BBFNs.
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Zhou M, Shi G, Deng Y, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A. Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat. Front Nutr 2022; 9:1022590. [PMID: 36532562 PMCID: PMC9752907 DOI: 10.3389/fnut.2022.1022590] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 11/10/2022] [Indexed: 07/31/2023] Open
Abstract
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat content of air-fried shrimp meat (AFSM) was lower, while the protein content was higher. At the same frying temperature, the fat content of the AFSM was 4.26-6.58 g/100 g lower than that of the deep-fried shrimp meat (DFSM). The smell of the AFSM and DFSM was significantly different from that of the control group. The results of the electronic tongue showed that each of the two frying methods had its flavor profile. Gas chromatography-ion mobility spectrometry (GC-IMS) identified 48 compounds, and the content of volatile compounds detected in AFSM was lower than that in DFSM. Among them, the highest level of volatile compound content was found in the DF-190. E-2-pentenal, 2-heptenal (E), and methyl 2-methyl butanoate were identified only in DFSM. In addition, a total of 16 free amino acids (FAAs) were detected in shrimp meat. As judged by sensory evaluation, the AFSM at 170°C was the most popular among consumers.
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Affiliation(s)
- Mingzhu Zhou
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Gangpeng Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yi Deng
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Chao Wang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, Hubei University of Technology, Wuhan, China
| | - Yu Qiao
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Guangquan Xiong
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Lan Wang
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Wenjin Wu
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Liu Shi
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Anzi Ding
- Key Laboratory of Cold Chain Logistics Technology for Agro-Product, Ministry of Agriculture and Rural Affairs, Institute of Agro-Product Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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8
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Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils. Foods 2022; 11:foods11213369. [PMID: 36359982 PMCID: PMC9655036 DOI: 10.3390/foods11213369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 10/18/2022] [Accepted: 10/22/2022] [Indexed: 12/05/2022] Open
Abstract
Four frying oils (rapeseed, soybean, rice bran, and palm oils) were employed either as received (fresh) or after preheating at 180 °C for 10 h, and measured for their fatty acid composition, viscosity, and dielectric constant. Batter-breaded fish nuggets (BBFNs) were fried at 180 °C (60 s), and the effect of the oils’ quality on the oil penetration of fried BBFNs were investigated via the analysis of the absorption and the distribution of fat. Preheating increased the viscosity and dielectric constant of the oils. The total fat content using fresh oils was the greatest for palm oil (14.2%), followed by rice bran oil (12.2%), rapeseed oil (12.1%), and soybean oil (11.3%), a trend that was nearly consistent with the penetrated surface oil, except that the penetrated oil for soybean oil (6.8%) was higher than rapeseed oil (6.3%). The BBFNs which were fried using fresh oils possessed a more compact crust and smaller pores for the core and underwent a lower oil penetration compared to the preheated oils. The results suggested that the oils’ quality significantly affected the oil penetration of fried BBFNs.
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9
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Zhang S, Li Q, Zhao Y, Qin Z, Zheng M, Liu H, Liu J. Preparation and characterization of low oil absorption corn starch by ultrasonic combined with freeze–thaw treatment. Food Chem X 2022; 15:100410. [PMID: 36211764 PMCID: PMC9532773 DOI: 10.1016/j.fochx.2022.100410] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/21/2022] [Accepted: 08/04/2022] [Indexed: 11/25/2022] Open
Abstract
Combined ultrasonic and freeze–thaw pretreatment significantly reduced oil absorption of corn starch. The combined treatment increased the density of corn starch granules. The combined treatment increased the short-range order of cornstarch. Modified starch could be used in low-fat fried food processing industry.
This study investigated the effects of ultrasonic, freeze–thaw, and combined pretreatments on corn starch oil absorption. Low-field nuclear magnetic resonance (LF NMR) was used to study the oil absorption changes after frying of corn starch (CS) subjected to different treatments. The structural characteristics of samples were evaluated using various techniques. Scanning electron microscopy, contact angle, and particle size analysis showed that corn starch subjected to combined ultrasonic and freeze–thaw treatment generated larger, coarser particles with a denser structure. Furthermore, X-ray diffraction, Fourier transform infrared spectroscopy, and differential scanning calorimetry showed that combined treatment improved the order and thermal stability of CS molecules, thereby inhibiting oil absorption during frying. The results showed that combined ultrasonic and freeze–thaw pretreatment significantly reduced the oil absorption of corn starch before and after frying.
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Comparative Studies on the Physicochemical and Volatile Flavour Properties of Traditional Deep Fried and Circulating-Air Fried Hairtail ( Trichiurus lepturus). Foods 2022; 11:foods11172710. [PMID: 36076895 PMCID: PMC9455639 DOI: 10.3390/foods11172710] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/27/2022] [Accepted: 08/31/2022] [Indexed: 11/17/2022] Open
Abstract
The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The changes of some physicochemical indices such as moisture content, oil content, colour, thiobarbituric acid reactive substances (TBARS) and peroxide values (POV) in hairtail fillets were detected with increasing frying time. According to these physicochemical indices and sensory evaluation, deep frying for 7 min under 190 °C (DF7) and air frying for 24 min under 190 °C (AF24) were selected as samples for their great quality. The flavour fingerprint of hairtail (Raw, DF7, AF24) was developed and volatile compounds were investigated by HS-GC-IMS. A total of 28 volatile substances including aldehydes, alcohols, ketones and others were identified both in the DF7 and AF24 samples. There are differences in the aroma fingerprint between the DF7 and AF24 samples. DF was characterised by 2-Heptanone, (E)-2-Heptenal, 2-Pentyfuran and 1-Pentanol, AF was characterised by 2-methylbutanol, Ethyl methyl ketone-M and 3-hydroxy-2-butanone. These findings suggest that the aroma of hairtail fillets after DF7 and AF24 was significantly different and supply flavour information and practical applications of the fried hairtail fillets.
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11
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Adegoke SC, Adrah K, Nowlin K, Tahergorabi R. Microstructural and physicochemical changes of coated and frozen fried chicken. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Samuel Chetachukwu Adegoke
- Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro North Carolina USA
| | - Kelvin Adrah
- Department of Nanoscience, Joint School of Nanoscience and Nanoengineering University of North Carolina Greensboro North Carolina USA
| | - Kyle Nowlin
- Joint School of Nanoscience and Nanoengineering Greensboro North Carolina USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program North Carolina Agricultural & Technical State University Greensboro North Carolina USA
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12
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Xie D, Guo D, Guo Z, Hu X, Luo S, Liu C. Reduction of oil uptake of fried food by coatings: A review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15266] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Debin Guo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Jiangxi Huangshanghuang Group Food Co., Ltd No.66 Xiaolan Middle Avenue Xiaolan Economic Development Zone Nanchang 330052 China
| | - Zhen Guo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Jiangxi Huangshanghuang Group Food Co., Ltd No.66 Xiaolan Middle Avenue Xiaolan Economic Development Zone Nanchang 330052 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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13
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Tang C, Yang J, Zhang F, Kan J, Wu L, Zheng J. Insight into the physicochemical, structural, and
in vitro
hypoglycemic properties of bamboo shoot dietary fibre: comparison of physical modification methods. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15784] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Caidie Tang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Jinlai Yang
- China National Bamboo Research Center Hangzhou 310012 China
| | - Fusheng Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Jianquan Kan
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Liangru Wu
- China National Bamboo Research Center Hangzhou 310012 China
| | - Jiong Zheng
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
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14
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Sun J, Wu R, Hu B, Jia C, Rong J, Xiong S, Liu R. Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets. Foods 2022; 11:foods11101437. [PMID: 35627009 PMCID: PMC9141061 DOI: 10.3390/foods11101437] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/13/2022] [Accepted: 05/14/2022] [Indexed: 11/16/2022] Open
Abstract
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide contents. Other physicochemical properties were determined to explore the reason for oil absorption and formation of safety hazard factors. The acrylamide was found mainly in the crust. The addition of 0.8% KGM could significantly reduce the acrylamide content (p < 0.05). For the battered sample, the AGEs content was far lower than the unbattered. The addition of 0.8% KGM could significantly reduce the AGEs content in the inner layer (p < 0.05). The microstructure showed that the sample with 0.8% KGM had the most compact crust. The compact crust reduced oil and malondialdehyde contents. Combined with the other indicators, the inhibitory effect of 0.8% KGM on acrylamide was closely related with the decreased extent of oil oxidation and Maillard reaction in the samples with 0.8% KGM. The inhibitory effect of 0.8% KGM on AGEs might originate from its lower oil content.
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Affiliation(s)
- Jingwen Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Benlun Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (J.S.); (R.W.); (B.H.); (C.J.); (J.R.); (S.X.)
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Correspondence:
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15
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Qin R, Wu R, Shi H, Jia C, Rong J, Liu R. Formation of AGEs in fish cakes during air frying and other traditional heating methods. Food Chem 2022; 391:133213. [PMID: 35617759 DOI: 10.1016/j.foodchem.2022.133213] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 04/28/2022] [Accepted: 05/11/2022] [Indexed: 11/30/2022]
Abstract
This study investigated the formation of advanced glycation end products (AGEs) in fish cakes under air frying, deep frying, pan frying and baking. The results showed that the AGEs contents on the surface of fish cakes significantly increased with prolonging heating time. The AGEs contents under different methods were following: deep frying > air frying ≈ pan frying > baking. However, the AGEs contents in the interior of fish cakes were hardly influenced by the methods and time. The correlation analysis showed that the AGEs contents were negatively correlated with the moisture content, positively correlated with the yellowness (b*) value, oil content and oxidation products. Additionally, the air-fried fish cake exhibited a denser texture compared to the others, and its colour was similar to the deep-fried ones. Conclusively, the air-fried fish cake showed low oil and AGEs contents, and similar colour to the deep-fried fish cake.
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Affiliation(s)
- Ruike Qin
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Haonan Shi
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University / Key Laboratory of Environment Correlative Dietology, Ministry of Education / National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China.
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16
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Wang Y, McClements DJ, Long J, Qiu C, Sang S, Chen L, Xu Z, Jin Z. Structural transformation and oil absorption of starches with different crystal types during frying. Food Chem 2022; 390:133115. [PMID: 35567970 DOI: 10.1016/j.foodchem.2022.133115] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 04/24/2022] [Accepted: 04/26/2022] [Indexed: 11/04/2022]
Abstract
The changes in the structure and oil absorption characteristics of three different crystalline starches under different initial moisture levels (20-50%) during frying were investigated. The granule morphology of potato starch was more severely disrupted during frying, especially under 40% moisture or higher. At 50% moisture, the crystallinity of potato starch decreased by 29.7% and the R1 value decreased by 0.17. The effect of frying treatment on the structural properties of wheat starch and pea bean starch was less than that of potato starch. At 30% moisture, the ΔH values for wheat starch, potato starch, and pea bean starch were 7.8, 5.5, and 8.1 J/g respectively. The above results showed that B-type potato starch was more susceptible to the effects during frying than A-type wheat and C-type pea bean starch, which led to more oil absorption of B-type potato starch than A-type wheat or C-type pea bean starch.
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Affiliation(s)
- Yi Wang
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | | | - Jie Long
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Chao Qiu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Shangyuan Sang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Zhenlin Xu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
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17
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Xie D, Deng F, Shu J, Zhu C, Hu X, Luo S, Liu C. Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15741] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dongfei Xie
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Fenghong Deng
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Jingxiang Shu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chunyan Zhu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
- Ganzhou Quanbiao Biological Technology Co, Ltd Ganzhou High‐tech Industrial Development Zone No. 18 Xijin Avenue Ganzhou 341000 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology Nanchang University No. 235 Nanjing East Road Nanchang 330047 China
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18
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Rasheed H, Ahmad D, Bao J. Genetic Diversity and Health Properties of Polyphenols in Potato. Antioxidants (Basel) 2022; 11:antiox11040603. [PMID: 35453288 PMCID: PMC9030900 DOI: 10.3390/antiox11040603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 03/13/2022] [Accepted: 03/18/2022] [Indexed: 01/07/2023] Open
Abstract
Polyphenol is one of the most essential phytochemicals with various health benefits. Potato (Solanum tuberosum L.) is known as a potential source of polyphenols, and also has health benefits in which phenolic acids, such as chlorogenic, ferulic acid, caffeic acid, and flavonoids, such as anthocyanins, sustainably play the most significant role. Almost every polyphenol contributes to various biological activities. In this review, we collected comprehensive information concerning the diversity of polyphenols in potatoes, and the effects of post-harvest processing and different cooking methods on the bioavailability of polyphenols. To achieve maximum health benefits, the selection of potato cultivars is necessary by choosing their colors, but various cooking methods are also very important in obtaining the maximum concentration of polyphenolic compounds. The health properties including major biological activities of polyphenols, such as antioxidant activity, anticarcinogenic activity, anti-inflammatory activity, anti-obesity activity, and antidiabetic activity, have also been summarized. All these biological activities of polyphenols in potatoes might be helpful for breeders in the design of new varieties with many health benefits, and are expected to play a vital role in both pharmaceutical and nutraceutical industries.
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19
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Dash KK, Sharma M, Tiwari A. Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13999] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Kshirod K. Dash
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda West Bengal India
| | - Maanas Sharma
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Ajita Tiwari
- Department of Agricultural Engineering Assam University Silchar Assam India
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20
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Liu L, Huang P, Xie W, Wang J, Li Y, Wang H, Xu H, Bai F, Zhou X, Gao R, Zhao Y. Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying. Food Sci Nutr 2022; 10:342-353. [PMID: 35154672 PMCID: PMC8825730 DOI: 10.1002/fsn3.2472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 06/04/2021] [Accepted: 06/29/2021] [Indexed: 11/10/2022] Open
Abstract
In this study, the influence of air-frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.
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Affiliation(s)
- Li Liu
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Pan Huang
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Wei Xie
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Jinlin Wang
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd.HangzhouChina
| | - Yujin Li
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
| | - Haiyan Wang
- Hisense (Shandong) Refrigerator Co., LtdChina
| | - He Xu
- Jiangsu Baoyuan Biotechnology Co., Ltd.LianyungangChina
| | - Fan Bai
- Hangzhou Qiandaohu Sturgeon Technology Co., Ltd.HangzhouChina
| | | | - Ruichang Gao
- School of Food and BioengineeringJiangsu UniversityZhenjiangChina
| | - Yuanhui Zhao
- College of Food Science and EngineeringOcean University of ChinaQingdaoShandong ProvinceChina
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21
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Milião GL, de Oliveira APH, de Souza Soares L, Arruda TR, Vieira ÉNR, de Castro Leite Junior BR. Unconventional Food Plants: nutritional aspects and perspectives for industrial applications. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100124] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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22
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Song X, Luan Y, Wang Y, Song Z, Liu B. Vacuum cooling treatment can improve the texture properties of frozen pre‐fried chicken nuggets compared with air cooling. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16243] [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)
- Xiaoyan Song
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Yuchen Luan
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Yao Wang
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Zuo Song
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
| | - Baolin Liu
- School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai China
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23
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Cui L, Chen J, Wang Y, Xiong YL. The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets. Foods 2022; 11:foods11020147. [PMID: 35053878 PMCID: PMC8775059 DOI: 10.3390/foods11020147] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 12/29/2021] [Accepted: 01/04/2022] [Indexed: 02/04/2023] Open
Abstract
Soy protein (SP), egg white protein (EP), and whey protein (WP) at 6% w/w were individually incorporated into the batter of a wheat starch (WS) and wheat gluten (WG) blend (11:1 w/w ratio). Moisture adsorption isotherms of WS and proteins and the viscosity, rheological behavior, and calorimetric properties of the batters were measured. Batter-breaded fish nuggets (BBFNs) were fried at 170 °C for 40 s followed by 190 °C for 30 s, and pick-up of BBFNs, thermogravimetric properties of crust, and fat absorption were determined. The moisture absorption capacity was the greatest for WS, followed by WG, SP, EP, and WP. The addition of SP significantly increased the viscosity and shear moduli (G″, G') of batter and pick-up of BBFNs, while EP and WP exerted the opposite effect (p < 0.05). SP, EP, and WP raised WS gelatinization and protein denaturation temperatures and crust thermogravimetry temperature, but decreased enthalpy change (ΔH) and oily characteristics of fried BBFNs. These results indicate that hydrophilicity and hydration activity of the added proteins and their interactions with batter matrix starch and gluten reinforced the batter and the thermal stability of crust, thereby inhibiting fat absorption of the BBFNs during deep-fat frying.
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Affiliation(s)
- Lulu Cui
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (Y.W.)
| | - Jiwang Chen
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (Y.W.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Wuhan 430023, China
- Correspondence: (J.C.); (Y.L.X.); Tel.: +86-139-7130-9046 (J.C.); +1-859-257-5318 (Y.L.X.)
| | - Yuhuan Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (L.C.); (Y.W.)
| | - Youling L. Xiong
- Department of Animal & Food Sciences, University of Kentucky, Lexington, KY 40546, USA
- Correspondence: (J.C.); (Y.L.X.); Tel.: +86-139-7130-9046 (J.C.); +1-859-257-5318 (Y.L.X.)
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24
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Oppong D, Panpipat W, Cheong LZ, Chaijan M. Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets. Foods 2021; 10:foods10123158. [PMID: 34945709 PMCID: PMC8702062 DOI: 10.3390/foods10123158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 12/17/2021] [Accepted: 12/18/2021] [Indexed: 12/02/2022] Open
Abstract
The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value (p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones (p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points (p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period (p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.
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Affiliation(s)
- David Oppong
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (D.O.); (W.P.)
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (D.O.); (W.P.)
| | - Ling-Zhi Cheong
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China;
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand; (D.O.); (W.P.)
- Correspondence: ; Tel.: +66-7567-2384; Fax: +66-7567-2302
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25
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Chen J, Lei Y, Zuo J, Guo Z, Miao S, Zheng B, Lu X. The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes. Foods 2021; 10:foods10112544. [PMID: 34828824 PMCID: PMC8618093 DOI: 10.3390/foods10112544] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/07/2021] [Accepted: 10/19/2021] [Indexed: 11/16/2022] Open
Abstract
This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-Raphanus sativus was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optimal parameters of response surface methodology determined were: vacuum deep frying temperature 130 °C, frying time 900 s, and thickness 0.75 cm. Additionally, under this process condition, the hardness of the surimi chunks was 2015 ± 48.17 g, and the color difference was 23.27 ± 1.86. Surimi cubes without Raphanus sativus have superior elasticity and low hardness, and surimi cubes with Raphanus sativus have little color difference and high chewability. After the vacuum deep frying process, there was a high protein content and superior crispness. Shallow frying and adding Raphanus sativus effectively reduced the product's oil content. Therefore, Raphanus sativus is suitable as a potential nutritional supplement to broaden its application in fried surimi foods.
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Affiliation(s)
- Jinghao Chen
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Yi Lei
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
| | - Jiaxin Zuo
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
| | - Zebin Guo
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Song Miao
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co. Cork, Ireland
| | - Baodong Zheng
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, Fuzhou 350002, China; (J.C.); (Y.L.); (J.Z.); (Z.G.); (B.Z.)
- Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;
- Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, Fuzhou 350002, China
- Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co. Cork, Ireland
- Correspondence:
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26
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Ching LW, Zulkipli N‘AM, Muhamad II, Marsin AM, Khair Z, Anis SNS. Dietary management for healthier batter formulations. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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27
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28
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Park SY, Kim HY. Fried pork loin batter quality with the addition of various dietary fibers. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:137-148. [PMID: 33987591 PMCID: PMC7882852 DOI: 10.5187/jast.2021.e15] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 10/16/2020] [Accepted: 11/07/2020] [Indexed: 11/20/2022]
Abstract
The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat
on the quality of fried pork loin batter was investigated. Quality evaluation
included proximate composition, pH, color, viscosity, coating and frying yield,
electronic nose, and sensory evaluation. Regarding proximate composition of
fried batter and fried pork loin, the water content of the dietary fiber
treatments was significantly higher than that of the control (p
< 0.05), whereas fat content was significantly lower than that of the
control (p < 0.05). The lightness of non-fried batter
with dietary fiber treatments was significantly higher than that of the control
(p < 0.05), whereas the yellowness was significantly
lower than that of the control (p < 0.05). The
lightness, redness, and yellowness of fried pork loin with dietary fiber
treatment were significantly lower than those of the control (p
< 0.05). The viscosity and coating and frying yield of dietary fiber
treatments were significantly higher than those of the control
(p < 0.05). The volatile compounds of dietary fiber
treatments were decreased “tallowy” flavor and increased
“buttery” and “milky” flavor. The principal
components of bamboo and oat fiber treatments were clearly distinguishable from
those of the control; however, similar principal components as those of the
control were obtained with wheat fiber treatment. Regarding sensory evaluation,
the color, texture, and overall acceptability of wheat and oat fiber treatments
were significantly higher than those of the control (p <
0.05), and the flavor of the wheat fiber treatment was significantly higher than
that of the control (p < 0.05). These results show that
wheat and oat fibers are suitable for fried pork loin batter and improve its
quality.
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Affiliation(s)
- Sin-Young Park
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
| | - Hack-Youn Kim
- Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea
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SUROJANAMETAKUL V, KARNASUTA S, SATMALEE P. Effect of oil type and batter ingredients on the properties of deep-frying flakes. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.32919] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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30
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Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8874163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Battered and breaded fish nuggets (BBFNs) were fried at three different temperatures (160, 170, and 180°C) for 30–180 s to study the mass transfer kinetics of moisture loss and fat absorption. The mass transfer mechanism was investigated through an analysis of microstructure, surface oil (SO), and penetrated surface oil (PSO) contents of fried BBFNs. The results showed that Fick’s second law of diffusion and the first-order kinetic model could well describe the kinetics of moisture loss and fat absorption of the crust, respectively. Transfer coefficients of the two mass transports significantly increased with an increase in the frying temperature (
). With the increase in the frying temperature, pore size of the crust increased. The PSO content of the crust also increased with elevated frying temperature. These results suggest that frying temperature affects the moisture loss and fat absorption kinetics of the crust by changing its microstructure.
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Yang K, Yang Z, Wu W, Gao H, Zhou C, Sun P, Wu C, Xia Q, Chen J. Physicochemical properties improvement and structural changes of bamboo shoots ( Phyllostachys praecox f . Prevernalis) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3659-3666. [PMID: 32904000 PMCID: PMC7447742 DOI: 10.1007/s13197-020-04398-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2019] [Accepted: 04/01/2020] [Indexed: 12/11/2022]
Abstract
In presented study, the effects of subcritical water (SW) and high pressure homogenization (HPH) treatments on the physicochemical and structural characteristics of dietary fibers (DFs) from bamboo shoots (Phyllostachys praecox f. Prevernalis) were investigated. The soluble dietary fiber (SDF) content was dramatically increased in SW and HPH treated DFs. Compared with HPH, SW modification enhanced higher physicochemical properties including water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC) of DFs. The abilities of DFs to absorb cholesterol and nitrite ions were both greatly increased after treatments. The results of Scanning electron microscopy (SEM), Fourier transform infrared (FT-IR), and X-ray diffraction (XRD) showed that the structure of DFs were changed by SW and HPH. In conclusion, SW treatment showed better effects on improvement of physicochemical properties of bamboo shoot DFs than that of HPH, and the modified DFs could be a potential new functional foods or food additives.
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Affiliation(s)
- Kai Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150 USA
| | - Zhenhuan Yang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Weijie Wu
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Haiyan Gao
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Cheng Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Peilong Sun
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, 310014 People’s Republic of China
| | - Changqing Wu
- Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716-2150 USA
| | - Qile Xia
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
| | - Jianbing Chen
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Ministry of Agriculture, Hangzhou, 310021 People’s Republic of China
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32
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Chayawat J, Rumpagaporn P. Reducing chicken nugget oil content with fortified defatted rice bran in batter. Food Sci Biotechnol 2020; 29:1355-1363. [DOI: 10.1007/s10068-020-00782-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 05/30/2020] [Accepted: 06/03/2020] [Indexed: 12/01/2022] Open
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33
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Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.020] [Citation(s) in RCA: 77] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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34
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Li K, Liu JY, Fu L, Zhao YY, Zhu H, Zhang YY, Zhang H, Bai YH. Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2020; 33:1180-1190. [PMID: 31480140 PMCID: PMC7322660 DOI: 10.5713/ajas.19.0215] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/14/2019] [Revised: 05/29/2019] [Accepted: 08/14/2019] [Indexed: 11/27/2022]
Abstract
OBJECTIVE To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. METHODS Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). RESULTS Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. CONCLUSION BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.
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Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Jun-Ya Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Lei Fu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Ying-Ying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - He Zhu
- School of Food Science and Technology, Shandong Agriculture and Engineering University, Jinan 250100, China
| | - Yan-Yan Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Hua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, China
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35
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Wang N, Huang S, Zhang Y, Zhang F, Zheng J. Effect of supplementation by bamboo shoot insoluble dietary fiber on physicochemical and structural properties of rice starch. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109509] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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36
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Chen C, Chen J, Yuan Z, Liao E, Xia W, Wang H, Xiong YL. Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets. J Food Sci 2020; 85:2098-2104. [PMID: 32572976 DOI: 10.1111/1750-3841.15303] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 04/26/2020] [Accepted: 04/28/2020] [Indexed: 11/26/2022]
Abstract
Battered and breaded fish nuggets (BBFNs) were prepared by treating fish with a batter composed of wheat starch (WS) and wheat protein (WP) blends (at the ratios of 15:1, 13:1, 11:1, 9:1, and 7:1, w/w), frying at 170 °C (40 s) followed by 190 °C (30 s). Fried BBFNs were evaluated for moisture and fat contents, color, shrinkage, acrylamide content, and fat distribution. Results showed that moisture content and brightness (L* value from colorimetry) increased with a decrease of WS/WP ratio to 11:1 w/w, then decreased as WS/WP ratio further decreased, while fat content, fat distribution level, and shrinkage of fried BBFNs presented opposite results. However, there was a slight influence of WS/WP ratio on yellowness (b* value), redness (a* value), and acrylamide content of fried BBFNs. Among WS/WP ratios, fried BBFNs with 11:1 w/w have the highest moisture content (16.43%) and the lowest fat content (23.39%), fat distribution level, shrinkage (10.72%), and acrylamide content (57 mg/kg), while a crust with golden-yellow color was observed. This study demonstrates that moisture evaporation and fat absorption were significantly influenced by WS/WP ratio in the batter (P < 0.05), with the most effective results in quality attributes improvement of fried BBFNs. PRACTICAL APPLICATION: This study clearly showed that the fat content and quality attributes of fried BBFNs were significantly affected by WS/WP ratio in the batter (P < 0.05). The inhibition of fat absorption and improvement of shrinkage and color in fried BBFNs was the most effective for a 11:1 w/w WS/WP ratio.
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Affiliation(s)
- Chaofan Chen
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Jiwang Chen
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Zijun Yuan
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - E Liao
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Wenshui Xia
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Haibin Wang
- The College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China.,Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan, China
| | - Youling L Xiong
- The Department of Animal & Food Sciences, University of Kentucky, Lexington, KY
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37
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Chen L, McClements DJ, Zhang Z, Zhang R, Bian X, Jin Z, Tian Y. Effect of pullulan on oil absorption and structural organization of native maize starch during frying. Food Chem 2020; 309:125681. [DOI: 10.1016/j.foodchem.2019.125681] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2018] [Revised: 09/01/2019] [Accepted: 10/07/2019] [Indexed: 10/25/2022]
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38
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Yu X, Li L, Xue J, Wang J, Song G, Zhang Y, Shen Q. Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102305] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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39
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Liberty JT, Dehghannya J, Ngadi MO. Effective strategies for reduction of oil content in deep-fat fried foods: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.050] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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40
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Li K, Liu JY, Bai YH, Zhao YY, Zhang YY, Li JG, Zhang H, Zhao DB. Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1641161] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Ke Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Jun-Ya Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Yan-Hong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Ying-Ying Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Yan-Yan Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Jun-Guang Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Hua Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
| | - Diao-Bo Zhao
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, P.R. China
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41
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Impact of granule size on microstructural changes and oil absorption of potato starch during frying. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.046] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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42
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Guan W, Ren X, Li Y, Mao L. The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.024] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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43
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44
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Shan J, Chen J, Xie D, Xia W, Xu W, Xiong YL. Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets. J Food Sci 2018; 83:1832-1838. [PMID: 29969509 DOI: 10.1111/1750-3841.14199] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Revised: 04/11/2018] [Accepted: 04/16/2018] [Indexed: 11/26/2022]
Abstract
Xanthan gum (XG) and soybean fiber (SF) at varying ratios were incorporated into the batter to inhibit oil absorption in fried battered and breaded fish nuggets (BBFNs). BBFNs were prepared with 1.2% XG and SF blends (at ratios 1:3, 1:2, 1:1, 2:1, and 3:1 w/w), fried at 170 °C (40 s) followed by 190 °C (30 s), then evaluated for pickup, oil absorption, textural characteristics, and other quality attributes. Compared with the control (without the addition of XG and SF), fried BBFNs prepared with XD and SF had a significantly reduced fat content (P < 0.05). Among all the treatments, fried BBFNs with a 1:2 w/w ratio of XG and SF had the lowest fat content in the crust and the core (16.2% and 0.6%, respectively) and the highest moisture content. When compared with other treatments, the 1:2 w/w treatment group displayed a more intense golden yellow color, higher crispness, lower hardness, and a more compact structure in the crust, a greater elasticity and chewiness of the core, and the least oil penetration. The results proved that the combined addition of XG and SF in the batter can effectively inhibit oil absorption, which may be used to guide the production of low-fat fried BBFNs. PRACTICAL APPLICATION This study clearly showed that the combined addition of XG and SF at different ratios in the batter significantly affected fat content and quality attributes of fried BBFNs. The inhibition of oil absorption and improvement of color and textural characteristics in fried BBFNs depended on the XG/SF ratio added to the batter, and a 1:2 w/w ratio was found to produce the maximum enhancement.
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Affiliation(s)
- Jinhui Shan
- College of Food Science and Engineering, Wuhan Polytechnic Univ., Wuhan, 430023, China
| | - Jiwang Chen
- College of Food Science and Engineering, Wuhan Polytechnic Univ., Wuhan, 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic Univ., Wuhan, 430023, China
| | - Dan Xie
- College of Food Science and Engineering, Wuhan Polytechnic Univ., Wuhan, 430023, China
| | - Wenshui Xia
- College of Food Science and Engineering, Wuhan Polytechnic Univ., Wuhan, 430023, China
- School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, China
| | - Wei Xu
- College of Food Science and Engineering, Wuhan Polytechnic Univ., Wuhan, 430023, China
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic Univ., Wuhan, 430023, China
| | - Youling L Xiong
- Dept. of Animal & Food Sciences, Univ. of Kentucky, Lexington, KY, 40546, U.S.A
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45
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Song Y, Su W, Mu YC. Modification of bamboo shoot dietary fiber by extrusion-cellulase technology and its properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1479715] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Yu Song
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Ying Chun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
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46
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Cao H, Fan D, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Zhang H. Heating surimi products using microwave combined with steam methods: Study on energy saving and quality. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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47
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Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4510126] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydration with maltodextrin (MD) solution, (3) blanching, osmotic dehydration, and coating with sodium carboxymethyl cellulose (CMC), (4) blanching and osmotic dehydration, followed by freezing. All samples were pretreated and then fried in palm oil at 90°C with vacuum degree of −0.095 MPa for 30 min. The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. There were no significant (p>0.05) differences of fried chip in the texture among the four different pretreatments. The aw values of all the fried chips were less than 0.38, indicating that the products had a long shelf life. Therefore, the blanching, osmotic dehydration, and coating pretreatment before vacuum frying was the most suitable pretreatment for vacuum-fried shiitake mushroom chips.
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48
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Felisberto MHF, Miyake PSE, Beraldo AL, Clerici MTPS. Young bamboo culm: Potential food as source of fiber and starch. Food Res Int 2017; 101:96-102. [DOI: 10.1016/j.foodres.2017.08.058] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2017] [Revised: 08/23/2017] [Accepted: 08/26/2017] [Indexed: 11/26/2022]
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