نوع مقاله : مقاله پژوهشی

نویسندگان

1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

2 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.

چکیده

هدف از این پژوهش بررسی اثر حذف مرحله‎ی پیش‎سرخ کردن با بکارگیری متیل‎سلولز و جایگزینی بخشی از آرد گندم با آرد ذرت (5 و 10%) بر ویژگی‎های کیفی ناگت میگوی سرخ‎شده به روش عمیق و مقایسه نتایج با نتایج حاصل از ناگت‎های تهیه شده به روش معمول می‎باشد. تمامی خمیر‎ابه‎ها رفتار رقیق‎شوندگی با برش را نشان دادند (624/0n ≤ ) و به‎خوبی با استفاده از مدل قانون توان برازش شدند (979/0R2 ≥). افزودن MC باعث افزایش چشم‎گیر ضریب قوام خمیرابه شد. بالاترین میزان جذب پوشش (68/57 درصد) و کمترین میزان جذب روغن در نمونه‎های پوشیده شده با خمیرابه حاوی 5% آرد ذرت و متیل‎سلولز مشاهده شد. نتایج نشان داد که حذف مرحله‎ی پیش‎سرخ‎کردن روشی موثر در کاهش میزان روغن (به‎طور متوسط46%) در محصول نهایی می‎باشد.

کلیدواژه‌ها

AACC., 1986, Moisture content, "In Approved methods of the American Association of Chemists". St Paul, MN: AACC.
Adedeji, A.A., Ndsgi M.O. & Raghavan G.S.V., 2009, Kinetics of mass transfer in microwave precooked and deep fat fried chicken nuggets. Journal of food Engineering. 91, 146-153.
Akdeniz, N., Sahin S. and Sumnu G., 2006, Functionality of batters containing different gums for deep-fat frying of carrot slices. Journal of Food Engineering. 75, 522–526.
Albert, A., Varela P., Salvador A. and Fiszman S.M., 2009, Improvement of crunchiness of battered fish nuggets. Eurpean Food Research Technology, 228, 923–930.
AOAC., 1990, Official Methods of Analysis. "Association of Official Analytical Chemists, Washington, DC".
Chen, C. L., Li P. Y., Hu W.Y., Lan M.H., Chen M.J., and Chen H.H., 2008, Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC. Food Hydrocolloids. 22, 1337–1344.
Chen, S.D., Chen H.H., Chao Y.C. and Lin R.S., 2009, Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering 95, 359–364.Cunningham, F.E. and Tiede L.M., 1981, Influence of batter viscosity on breading of chicken drumsticks. Journal of Food Science. 46, 1950–1952.
Cunningham, F.E. and Tiede L.M., 1981, Influence of batter viscosity on breading of chicken drumsticks. Journal of Food Science. 46, 1950–1952.
Dana, D. and Saguy I.S., 2006, Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. a review. Advances in Colloid and Interface Science. 128–130, 267–272.
Da Silva, P. and Moreira R., 2008, Vacuum frying of high-quality fruit and vegetable-based snacks. LWT- Food Science and Technology. 41, 1758-1767.
Desbrie`res, J., Hirrien M., and Ross-Murphy S.B., 2000, Thermogelation of methylcellulose: rheological considerations. Polymer. 41, 2451–2461.
Dogan, S.F., Sahin S. and Sumnu G., 2005a, Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering. 71, 127–132.
Dogan, S.F, Sahin S. and Sumnu G., 2005b, Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets. European Food Research and Technology. 220, 502–508.
Fiszman, S.M. and Salvador A., 2003, A review. Recent developments in coating batters. Trends in Food Science and Technology. 14, 399–407.
Fiszman, S.M., Salvador A. and Sanz T., 2005, Why, when and how hydrocolloids are employed in batter-coated food. a review. Progress in Food Biopolymer Research. 1, 55–68.
Freitas, D., Berbari S., Prati P., Fakhouri F., Queiroz F. and Vicente E., 2009, Reducing of fat uptake in cassava product during deep-fat frying. Journal of Food Engineering. 94, 390–394.
Kita, A., Lisin´ska G. and Gołubowska G., 3007, The effects of oils and frying temperatures on the texture and fat content of potato crisps. Food Chemistry. 102, 1–5.
Krokida, M.K., Oreopoulou V. and Maroulis Z.B., 2000, Water loss and oil uptake as a function of frying time. Journal of Food Engineering. 44, 39-46.
Mariscal, M. and Bouchon P., 2008, Comparison between atmospheric and vacuum frying of apple slice. Food Chemistry. 107, 1561–1569.
Mellema, M., 2003, Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology. 14, 364–373.
Mohebbi, M., Akbarzadeh M.R., Shahidi F., Moussavi M. and Ghoddusi, H.B., 2009, Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp. Computers and Electronics in Agriculture. 69, 128–134.
Mukprasirt, A., Herald T.J., Boyle D.L. and Rausch K.D., 2000, Adhesion of rice flourbased batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis. Poultry Science. 79 (9), 1356–1363.
Navickis, L.L. 1987. Corn flour addition to wheat flour doughs effect on rheological properties. Cereal Chemistry. 64(4), 307–310.
Ngadi, M., Li Y. and Oluka S., 2007, Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT – Food Science and Technology. 40, 1784–91.
Lam, Y.C., Sunil C., Joshi and Tan B.K., 2007, Thermodynamic characteristics of gelation for methyl-cellulose hydrogels. Journal of Thermal Analysis and Calorimetry. 87, 475–482.
Lee, S. and Inglett G.E., 2006, Functional characterization of steam jet-cooked–glucanrich barley flour as an oil barrier in frying batters. Journal of Food Science. 71(6), 308–313.
Llorca, E., Hernando I., Pe´rez-Munuera I., Quiles A., Larrea V. and Fiszman S.M., 2005, Microstructural study of frozen batter-coated squid rings prepared by an innovative process without a pre-frying step. Food Hydrocolloids. 19, 297–302.
Sahin, S. and Sumnu S.G., 2009, Advances in deep fat frying of foods, CRC Press, USA.
Sanz, T., Salvador A. and Fiszman S.M., 2004, Innovative method for preparing a frozen, battered food without a prefrying step. Food Hydrocolloids. 18, 227–231.
Salvador, A., Hough G. and Fiszman S.M., 2005, Acceptability of batter-coated squid rings prepared without industrial pre-frying. European Food Research and Technology 221, 36–40.
Soorgi, M., Mohebbi M., Mousavi S. M. and Shahidi F., 2011, Theeffect of methylcellulose, temperature and microwave pretreatment on kinetic of mass transfer during deep fat frying of chicken nuggets. Food bioprocess technology. DOI 10.1007/s 11947-011-0520-z.
Xue, J. and Ngadi M., 2006, Rheological properties of batter systems formulated using different flour combinations. Journal of Food Engineering. 77, 334–341.
Ziaiifar, A.M., Achir N., Courtois F., Trezzani I. and Trystram G., 2008, Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process International. Journal of Food Science and Technology. 43, 1410–1423.
CAPTCHA Image