1
|
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.
Collapse
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
| |
Collapse
|
2
|
KAMBAROVA A, NURGAZEZOVA A, NURYMKHAN G, ATAMBAYEVA Z, SMOLNIKOVA F, REBEZOV М, ISSAYEVA K, KAZHIBAEVA G, ASIRZHANOVA Z, MOLDABAEVA Z. Improvement of quality characteristics of turkey pâté through optimization of a protein rich ingredient: physicochemical analysis and sensory evaluation. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.00720] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | | | | | - Мaksim REBEZOV
- K.G. Razumovsky Moscow State University of Technologies and Management, Russia; Ural State Agrarian University, Russia; V.M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences, Russia
| | | | | | | | | |
Collapse
|
3
|
Öztürk-Kerimoğlu B, Kavuşan HS, Tabak D, Serdaroğlu M. Formulating Reduced-fat Sausages with Quinoa or Teff Flours: Effects
on Emulsion Characteristics and Product Quality. Food Sci Anim Resour 2020; 40:710-721. [PMID: 32968724 PMCID: PMC7492178 DOI: 10.5851/kosfa.2020.e46] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 06/12/2020] [Accepted: 06/17/2020] [Indexed: 11/29/2022] Open
Abstract
This study dealt with the use of quinoa flour (QF) or teff flour (TF) as partial
beef fat replacers in the formulation of emulsion-type sausages. A control (C)
group was manufactured with 20% beef fat, while the other three groups
were formulated with 10% beef fat plus 5% QF (Q), 5% TF
(T), and 2.5% QF+2.5% TF (QT). Water-holding capacity of
the emulsions was higher in Q (81.81%), T (82.20%), and QT
(84.10%) samples than in C (64.83%) samples. Total expressible
fluid and expressible fat were the lowest in Q and T samples, indicating the
highest emulsion stability of those groups. Incorporation of QF and TF into
formulations increased moisture and carbohydrate contents while decreased fat
and energy values. Besides, the use of QF was effective to increase protein and
dietary fiber contents. T sausages had lower luminosity (L*) and higher
yellowness (b*) than C sausages, whilst Q sausages did not result in significant
color changes. Higher cook yield values were recorded in Q (97.96%), T
(98.21%), and QT (98.15%) samples compared with C (96.44%)
samples. Inclusion of QF and TF to formulation led to lower hardness and
gumminess, while utilization of TF was also effective to decrease chewiness.
Consequently, healthier emulsified sausages were obtained by the inclusion of QF
or TF that could decrease the fat content more than 50% without
sacrificing overall quality, bringing advantages by quinoa over teff for
increasing nutritional value and leading minimal modifications on color and
texture.
Collapse
Affiliation(s)
- Burcu Öztürk-Kerimoğlu
- Ege University, Engineering Faculty, Food
Engineering Department, 35100 Bornova, Izmir,
Turkey
- Corresponding author : Burcu
Öztürk Kerimoğlu, Ege University, Engineering Faculty, Food
Engineering Department, 35100 Bornova, Izmir, Turkey Tel:
+90-232-311-30-26 Fax: +90-232-311-48-31 E-mail:
| | - Hülya Serpil Kavuşan
- Ege University, Engineering Faculty, Food
Engineering Department, 35100 Bornova, Izmir,
Turkey
| | - Damla Tabak
- Ege University, Engineering Faculty, Food
Engineering Department, 35100 Bornova, Izmir,
Turkey
| | - Meltem Serdaroğlu
- Ege University, Engineering Faculty, Food
Engineering Department, 35100 Bornova, Izmir,
Turkey
| |
Collapse
|
4
|
Ayandipe DO, Adebowale AA, Obadina O, Sanwo K, Kosoko SB, Omohimi CI. Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1799280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | - Olusegun Obadina
- Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Kehinde Sanwo
- Animal Production and Health, Federal University of Agriculture, Abeokuta, Nigeria
| | | | | |
Collapse
|
5
|
Technological investigation into duck meat and its products - a potential alternative to chicken. WORLD POULTRY SCI J 2019. [DOI: 10.1017/s004393391900062x] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
|
6
|
Yang S, Wang J, Wang Y, Luo Y. Key role of collagen fibers orientation in casing-meat adhesion. Food Res Int 2016; 89:439-447. [DOI: 10.1016/j.foodres.2016.08.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2016] [Revised: 08/23/2016] [Accepted: 08/25/2016] [Indexed: 01/06/2023]
|
7
|
Shittu R, Lasekan O, Karim R, Sulaiman R. Plantain-starch: Microstructural, physicochemical, and morphological characteristics of two cultivars grown in Malaysia. STARCH-STARKE 2016. [DOI: 10.1002/star.201500262] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Rafiat Shittu
- Faculty of Food Science and Technology; University Putra Malaysia; Seri Kembangan Malaysia
| | - Ola Lasekan
- Faculty of Food Science and Technology; University Putra Malaysia; Seri Kembangan Malaysia
| | - Roselina Karim
- Faculty of Food Science and Technology; University Putra Malaysia; Seri Kembangan Malaysia
| | - Rabiah Sulaiman
- Faculty of Food Science and Technology; University Putra Malaysia; Seri Kembangan Malaysia
| |
Collapse
|
8
|
Hemung BO, Chin KB. Effect of Fish Sarcoplasmic Protein on Quality Attributes of No-fat Chicken Sausages Mediated by Microbial Transglutaminase. Korean J Food Sci Anim Resour 2016; 35:225-31. [PMID: 26761832 PMCID: PMC4682524 DOI: 10.5851/kosfa.2015.35.2.225] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2014] [Accepted: 03/07/2015] [Indexed: 11/06/2022] Open
Abstract
Fish sarcoplasmic protein (SP) obtaining from lyophilization was evaluated its effect on the qualities of the no-fat chicken sausages in the presence of microbial transglutaminase (MTG) as compared to sodium tripolyphosphate (STPP). The cooking yields of all sausage samples were not different. Expressible moisture (EM) of sausage samples was reduced by adding fish SP, while the lowest EM values were observed in sausage samples containing STPP. The pH values of sausage samples were increased with the addition of fish SP and STPP. Proximate analysis revealed that the moisture, fat, and protein contents of all samples were not different (p>0.05). Textural properties (TP), measured by texture profile analysis, showed that hardness of no-fat sausages increased upon adding fish SP. However, the highest TP values were found in sausage samples with STPP. The redness values were reduced in sausage samples with STPP, while other color values were not affected by STPP. Sensory evaluation revealed that sausages with fish SP were accepted at the higher level than that of control. However, sausage samples with STPP showed highest TP and acceptability. Thus, partial substitution of STPP by SP would be possible to reduce phosphate level in the chicken sausages.
Collapse
Affiliation(s)
- Bung-Orn Hemung
- Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Nong Khai 43000, Thailand
| | - Koo Bok Chin
- Department of Animal Science and Functional Food Research Institute, College of Agriculture and Life Science, Chonnam National University, Gwangju 500-757, Korea
| |
Collapse
|