کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2086704 1545540 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Use of vacuum-frying in chicken nugget processing
ترجمه فارسی عنوان
استفاده از سرخ کردن خلاء در پردازش جوجه مرغ
کلمات کلیدی
سرخ کردن خلاء، ناگت مرغ، جذب روغن، ارزیابی حسی، بافت
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• A comparative study between different vacuum frying conditions and traditional frying were evaluated.
• Changes in oil content, moisture, color, texture and sensory quality attributes were studied in chicken nuggets.
• The sensory analyses did not show significant differences between vacuum and traditional frying.
• The vacuum frying treatment did not produce nuggets with a lower fat content.

The goal of this research was to test vacuum-frying as an alternative process in order to make fried chicken nuggets healthier. The compositional, textural and sensory properties of vacuum-fried chicken nuggets (130, 140 and 150 ºC) were evaluated and compared with the properties of deep-fat-fried nuggets (165 ºC) at 0, 2, 4, 6 and 8 min. A sensory analysis of the fried products was conducted to assess consumer preferences. The higher rate of moisture loss observed during the first 2 min of frying in vacuum conditions. The decrease (p < 0.05) in the L* coordinate with frying time was more pronounced in vacuum conditions. a* and b* coordinates both increased significantly (p < 0.05) with frying time and temperature, indicating that the temperature was the principal factor affecting the Maillard reaction for both treatments. Sensory analyses showed that vacuum-frying produced chicken nuggets with normal organoleptic characteristics but oil uptake was not significantly reduced.Industrial relevanceDespite many studies have evaluated the effect of vacuum frying on fruit and vegetables, the researches on protein-based food vacuum frying are really scarce. Vacuum frying allows the use of low temperature and short oxygen rate during cooking process which it would be an interesting alternative in the output features in the frying industry. This study realized that chicken nuggets fried under frying vacuum conditions could provide products with compositional characteristics and sensory attributes similar to those from chicken nuggets fried by conventional deep fat frying, in addition to be crunchier.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 26, December 2014, Pages 482–489
نویسندگان
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