Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

Chen, Su-Der; Chen, Huihuang; Chao, Y. S.; Lin, Rong-Shinn

doi:10.1016/j.jfoodeng.2009.05.016

Cited by 70 publications

(49 citation statements)

References 29 publications

(52 reference statements)

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“…Microwave frying was reported to reduce the oil content of potatoes without affecting the other characteristic properties like texture and color . Chen et al, (2009) reported similar crust qualities in microwave fried and traditionally fried fish nuggets. It is well known that microwave heating provides shorter heating times compared to conventional heating methods due to the difference in its heating mechanism.…”

Section: Introductionmentioning

confidence: 74%

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Aydinkaptan

Mazı

2017

Grasas y Aceites

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SUMMARY:This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries. The intermittent batch frying cycle was repeated 15 times a day during five consecutive days. The fatty acid profile and physicochemical properties including free fatty acid (FFA), extinction coefficient (K 270 ), total polar compound (TPC), color, viscosity, refractive index of the sunflower oil were determined each day. At the end of the frying period, the highest values of viscosity (76.29cp) and refractive index (1.4738) were detected in microwave frying at 900W power level. TPC level exceeded 25% after the third day of microwave frying at all power levels. The FFA values during microwave frying increased progressively from 0.157% to 0.320-0.379% on the fifth day. The loss of polyunsaturated fatty acids was 37-53% more in the case of microwave frying. The oil quality during microwave frying did not have a significant impact on the oil absorption and total color change of the French fries. Microwave frying, even at higher levels, provided lower oil (8.60-12.32%wb) and moisture contents (35.47-41.24%) compared to deep frying. Microwave frying caused longer processing time and significantly higher levels of degradation of the sunflower oil at all power levels compared to deep frying. However, microwave frying has the advantage of reducing oil absorption. The oil content of French fries was lowered by 20-33% (wb) at the highest power level. KEYWORDS: Deep-fat frying; Fatty acids profile; French fries; Microwave frying; Physicochemical propertiesRESUMEN: Seguimiento de las características fisicoquímicas de aceite de girasol y patatas durante frituras repetidas mediante microondas y freidora. Se estudia los efectos de frituras repetidas mediante microondas a diferentes niveles de potencia (360W, 600W, 900W) y frituras en freidora sobre la estabilidad del aceite de girasol y la calidad de las patatas fritas. El ciclo de fritura intermitente se repitió 15 veces al día durante cinco días consecutivos. Se determinó el perfil de ácidos grasos y las propiedades fisicoquímicas incluyendo ácidos grasos libre (FFA), coeficiente de extinción (K270), compuestos polares totales (TPC), color, viscosidad, e índice de refracción del aceite. Al final del período de fritura, se detectaron los valores más altos de viscosidad (76,29 cp) e índice de refracción (1,4738) en la fritura con microondas a 900 W de potencia. El nivel de TPC excedió el 25% después del tercer día en microondas en todos los niveles de potencia. Los valores de FFA en microondas aumentó progresivamente de 0,157% a 0,320-0,379% al quinto día. La pérdida de ácidos grasos poliinsaturados fue 37-53% en el caso de microondas. La calidad del aceite durante la fritura con microondas no tuvo un impacto significativo sobre la absorción de aceite y el cambio total de color de las patatas. La fritura mediante microondas, incluso a niveles más altos, proporcionó menor contenido de aceite (8.60-12.32% wb)...

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Section: Introductionmentioning

confidence: 74%

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Aydinkaptan

Mazı

2017

Grasas y Aceites

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“…Compared with the control formulation, BG formula increased the moisture content of nuggets by 5%. An explanation for the lower fat content of BG to control may be due to the protein content of β-glucan accompanied polysaccharide that increased water-binding capacity and reduced the oil absorption [13][14][15][16]. Addition of 1% CMC to the batter containing 3% β-glucan in core formulation showed the least oil absorption (27% reduction in fat content) and 11.2% increase in moisture content as compared to the control formula.…”

Section: Moisture and Fat Contentmentioning

confidence: 98%

“…The effectiveness of coating is explained by its mechanical and barrier properties, which depend on the composition, microstructure and characteristics of the substrate. Among the different approaches to reduce oil absorption during frying, incorporation of hydrocolloids such as cellulose derivatives is suggested [13,14]. A hydrocolloid mixture is usually added to the batter or breading coating to create a barrier against oil absorption either before and/or during frying [15][16][17].…”

Section: Literaturementioning

confidence: 99%

Production of Prebiotic Functional Shrimp Nuggets Using ?-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

Haghshenas¹,

Hosseini²,

Nayebzadeh³

et al. 2014

J Aquac Res Development

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“…Deep-fat frying can be defined as the process of cooking through contact with hot oil [1]. Fried foods constitute a primary choice in the diets and have remained ever popular among today's consumers of all ages.…”

Section: Introductionmentioning

confidence: 99%

“…The ability of these coatings to limit moisture transfer may enable fried food products to maintain their crispness by inhibiting moisture transfer from the food material to the crust, and by limiting moisture absorption from the environment into the crust. When the liquid batter comes into direct contact with the hot frying oil, it sets around the piece of food and becomes a crisp crust [1]. Chitosan is apoly-β-(1→4)-2-amine-deoxy-D-glucopyranose and a naturally occurring component in shells of crustaceans and the cell walls of fungi.…”

Section: Introductionmentioning

confidence: 99%

Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System

Ansarifar¹,

Mohebbi²,

Shahid³

2012

FNS

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In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190˚C for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190˚C, for 180 s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180 s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.

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Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

Cited by 70 publications

References 29 publications

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Production of Prebiotic Functional Shrimp Nuggets Using ?-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System

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