Food Technology
Bahareh Shabanpour; Parastoo Pourashouri; Aniseh Jamshidi; Kaveh Rahmani farah; Akbar Vejdan Taleshmikaeil
Abstract
Introduction
Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular ...
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Introduction
Consumption of ready-to-eat products especially seafood, has become very popular based on the lifestyle during these years. Battered and breaded products are highly acceptable due to their attractive appearance and unique taste. Shrimp and shrimp products are one of the most popular seafood products in many countries because of their unique flavor, nutritional value and texture. The interactions of proteins with other ingredients can play a critical role in the structure of processed foods. Protein-polysaccharide interactions provide functional properties in foods especially when proteins are the main ingredients, such as processed shrimp products without affecting the original flavor of the food. The use of gelling properties of carbohydrates in the formulation of food products is increasingly growing. The wide variety of hydrocolloids have been examined to modify the mechanical, textural and functional properties of shrimp products. In this regard, application of carrageenan, xanthan, and alginate have been reported to improve the physicochemical and sensory attributes of shrimp products. In the present study, surimi was produced and used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nuggets with a texture similar to battered and breaded shrimp.
Materials and Methods
In the first step, surimi was prepared from silver carp fillets. In the next step, shrimp nuggets were produced from obtained surimi in combination with additives (including starch, salt, garlic, and spices) and different percentages (0.5, 1, 1.5 and 2% ) of carrageenan, alginate and xanthan gums. The prepared mixture was kept at 35 °C for 1 hour and then battered and breaded after molding. Physical (expressible water, product yield, and shrinkage), chemical (moisture, fat, and pH), color, texture, and sensory analysis were performed on several samples of shrimp nuggets (containing different percentages of carrageenan, alginate, and xanthan gums) in comparison with the control sample (battered and breaded shrimp immersed in salt and polyphosphate).
Results and Discussion
Based on the results, the amount of shrinkage decreased in all samples containing gums in comparison with the control (p < 0.05). Shrimp nuggets containing xanthan and alginate showed a lower amount of fat in comparison with the control and the samples containing carrageenan (p < 0.05). The highest amount of pH value observed in the control sample, and the sample containing 1.5 and 2 % alginate showed the lowest amounts of pH. The shrimp nuggets containing 2 % alginate demonstrated the highest amounts of water holding capacity.However, the other samples did not show significant differences with the control (p > 0.05). There were no significant differences between the control and shrimp nuggets containing gums in terms of product yield (p > 0.05). Shrimp nuggets containing 2 % xanthan and the control showed the highest and lowest amounts of brightness, respectively. The highest value of adhesion observed in shrimp nuggets containing 2 % alginate and the control.The lowest amounts of adhesion were observed in shrimp nuggets containing 2 % xanthan, 0.5 % alginate, 1 and 2 % carrageenan (p < 0.05). Samples containing 1% carrageenan showed the highest scores of the sensory attributes of taste, smell, texture and overall acceptance, as same as the control (p ˃ 0.05).
Conclusion
Hydrocolloid additions were found to be significantly affecting the quality parameters including fat content, pH value, shrinkage and texture of produced shrimp nuggets. Therefore, it seems that producing shrimp nuggets containing 1 % carrageenan showed the nearest physical, chemical, and sensory characteristics to the control (battered and breaded shrimp), and this sample can be used as alternative of battered and breaded shrimp.
Seyed Mahdi Ojagh; Bahareh Shabanpour; Aniseh Jamshidi; Azam Siyamiyan
Abstract
Introduction: Value added products are defined as a set of products that are made up of the primary food with the help of different types of human or mechanical processing, and vary in appearance, texture, flavor and odor with their primary substance. One examples of value added products is battered ...
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Introduction: Value added products are defined as a set of products that are made up of the primary food with the help of different types of human or mechanical processing, and vary in appearance, texture, flavor and odor with their primary substance. One examples of value added products is battered and breaded products. Nuggets are products which are made of mixing mince or surimi with flavored and additive ingredients. The mixture is prepared after battering and being coated with toasted flour. It is then primary fried in oil and after freezing, packaged and stored. Therefore, the consumer only uses the final baking step, which usually involves frying in oil, consuming the product after thawing. Deep fat frying is a common cooking method in which fat is used as a heat transfer medium, during which foods with unique characteristics are produced in terms of taste, texture and appearance. During the frying process, along with shifting and moving the temperature, transferring and moving the material happens. Usually, with increasing frying time, the amount of oil absorption increases, but there is no linear relationship between. The amount of oil absorption depends on several factors such as oil quality, frying time, oil and food temperature, food form, porosity and chemical composition, especially the initial moisture content of the product.In general, fried foods at temperatures between 175 and 190°C have good brittle properties. Temperatures above 175°C may be associated with acrylamide formation, which is a carcinogenic substance. Therefore, the purpose of this study was to investigate the effect of frying medium (different vegetable oils) and temperature on the variations in the approximate composition and physical parameters of the fried silver carp nugget.
Materials and methods: In order to produce fish nuggets, 87% of minis were mixed with additive and flavoring ingredients, 5% breadcrumbs, 5% onions, 1% garlic, 1.5% salt and 0.5% spices. The mixture was shaped into round shapes and immersed in the glaze with a specific formulation and after dripping the extra glaze was covered with toasted flour. Then, nuggets were prepared using sunflower, olive, canola and sesame oil for 30 seconds at temperatures of 150, 170 and 190 degrees of celsius preheated by frying deep frying and after cooling to room temperature was packed in zipper bags and was frozen at -20°C. After a day, the nuggets were removed from the freezer and after de-damping at ambient temperature, chemical (including approximate analysis, pH measurements, water holding capacity) and physical tests (including viscosity, yield of product, shrinkage, Colorimetric and sensory analysis) were performed on fish nuggets. For physical tests and sensory analysis, nuggets were deep fried in sunflower oil for 3 minutes at 180°C.
Results & Discussion: The findings showed that fried nugget in sunflower oil and sesame oil contained moisture content, yield and high red color index, and oil absorption and yellowness index were less than fried nugget in olive oil and canola. From the temperatures of 150, 170 and 190°C in the primary frying, the temperature of 170°C had the highest moisture content and yield, and the average value of the brightness and redness index was 150 and 190°C. The temperature of 150°C showed lower oil absorption than 170°C and 190°C. According to the sensory evaluation, the sensory indexes of color, taste, smell, fat sensation in the mouth, texture, juiciness and general acceptance of the treatments in different oils and different temperatures of the initial frying were the same and did not show any significant difference. The priority was to select the panel of fried nugget panels in olive oil and prefer the initial frying temperature of 170 and 190°C. According to the results of this study, in terms of physical factors and the rate of absorption, fried nuggets in sunflower and sesame oil were more effective. Between the different temperatures of the initial frying, temperatures of 170°C for all of the measured indexes yielded better results than temperatures of 150 and 190°C.
