Food Engineering
Fatemeh Heydari; Mohebbat Mohebbi; Mohammad Javad Varidi; Mehdi Varidi
Abstract
The effect of various levels (5, 10 and 15%) of fish protein concentrate (FPC) in batter formulation was investigated. The physicochemical properties of chicken nugget were evaluated in order to find the optimium level of FPC in batter formulation. Flow behavior showed that the control batter and a treatment ...
Read More
The effect of various levels (5, 10 and 15%) of fish protein concentrate (FPC) in batter formulation was investigated. The physicochemical properties of chicken nugget were evaluated in order to find the optimium level of FPC in batter formulation. Flow behavior showed that the control batter and a treatment contains of 7.5% FPC had higher viscosity. Moisture loss and fat uptake in control sample was higher than all treatments contain FPC in both deep fat and air fryer. Thicker crust resulted by higher level of FPC in batter leads less oil uptake during frying. Moreover, the samples contain FPC had the highest score in terms of texture and overall acceptability. In spite the fact that nuggets contain FPC had the high rate of our research priorities, however, the level around 15% considered as a limitation. Using desirability optimization, the range between 7.5- 8% of PFC in batter formulation was selected as the best level.
Fatemeh Heydari; Mohammad Javad Varidi; Mehdi Varidi; Mohebbat Mohebbi
Abstract
In the present study the cow meat was replaced with camel meat (0, 25, 50, 75 and 100%) in burger formulation. Principal component analysis (PCA) was performed to understand quality variables differences and similarities of thirty-five sample burgers. Score plot, represents Principal component analysis ...
Read More
In the present study the cow meat was replaced with camel meat (0, 25, 50, 75 and 100%) in burger formulation. Principal component analysis (PCA) was performed to understand quality variables differences and similarities of thirty-five sample burgers. Score plot, represents Principal component analysis of datasets derived from evaluated variables of thirty-five samples (samples contain of 0, 25, 50, 75 and 100% camel meat). Overall, six principal component was obtained which 65.8% of the total variance was concentrated into three first PCs. Cooked L*, cooked b* shrinkage, springiness, flavor, texture, juiciness, color and overall acceptability were the variables which separated by the first PC. The PC2 is characterized by the rest of instrumental texture parameters and the third by cooked a* and fat. The evaluation of score plot shows burgers contain higher amount of camel meat (50, 75 and 100%) had the higher moisture and fat content after cooking, higher scores in flavor, texture, juiciness and overall acceptability.
Fatemeh Heydari; Mohammad Javad Varidi; Mehdi Varidi
Abstract
The objective of this study was the evaluation of pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, and color differences (ΔE)], Mb, MetMb, OxyMb, DeoMb and WHC in minced meat. Three types of meat ( Beef, camel and ostrich) and four mincing ...
Read More
The objective of this study was the evaluation of pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, and color differences (ΔE)], Mb, MetMb, OxyMb, DeoMb and WHC in minced meat. Three types of meat ( Beef, camel and ostrich) and four mincing processes (three using a grinder with 7.5, 4 and 3 mm diameter holes in the plate, and a fourth in which a cutter was used to obtain a finely minced product) were studied. The intact meat was used as the control. Significant differences were observed in the pH, Color parameters [lightness (L*), redness (a*), yellowness (b*), chroma (C*), hue (H*), a*/b* ratio, Mb, MetMb, DeoMb and WHC of various types of meat (P 0.05). WHC and chroma showed statistically significant differences (P 0.05) for the mincing treatment. The ΔE and OxyMb showed no significant differences (p>. 0.05) for mincing and also in meat types. High correlation between pH and L* (R2=0.999), pH and WHC (R2=0.997) confirms the decrease in L* and increase in WHC along with increase in pH.
