Effects of Par-Frying and Calcium Propionate on the Quality of Frozen Curry Puff

Hussain, Norhayati; Ishak, Izzreen; Rosle, Nurul Syafizan; Mohamed, Nurul Husna; Ghani, Ma`Aruf Abd.

doi:10.14419/ijet.v7i4.14.27582

Cited by 2 publications

(2 citation statements)

References 21 publications

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“…Oxidation reaction will cause bran particles naturally present in flour, one of the FCCCP ingredients for curry puff skin, to become dark brown or black spots (Cauvin, 2001). Similarly, Hussain et al (2018) found that curry puff samples (control) exposed to temperature fluctuation during storage formed black spots on the surface of the skin after four weeks. However, Sultana et al (2014) found that black spots detected on chapatti samples stored at a refrigerated temperature of 6 °C on day 30 were associated with a low water activity of samples that led to fungal growth.…”

Section: Microbiological Quality During Storagementioning

confidence: 78%

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Microbial shelf-life estimation of frozen crispy chicken curry puff under accelerated storage conditions

Rosli, N. A.,

Mahyudin, N. A.,

Rashid, N. K. M. A.

et al. 2024

MJM

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Aims: Shelf-life estimation, determination and validation of frozen food are essential in hazard analysis and critical control points (HACCP) and can be done by adopting an accelerated shelf-life (ASL) study to reduce the time and cost of a long-lasting experiment. This study aims to determine the microbial shelf-life of frozen crispy chicken curry puffs (FCCCP). Methodology and results: An ASL study was performed at varying temperatures of -18 °C, -8 °C, 2 °C and 12 °C for 12 weeks. Samples were also maintained at -18 °C for 12 months for the shelf-life study. Along the studies, microbiological growth (total plate count, yeast and mould count, Salmonella), pH and moisture content were analysed periodically. Findings from the ASL study indicated that storage at 2 °C and 12 °C led to an increase in microbiological growth. Yeast and mold count (YMC) had the highest correlation and was used to estimate the shelf-life using the Arrhenius equation. The estimated shelf-life of FCCCP was 30.5 months at -18 °C, 6.86 months at -8 °C, 1.72 months at 2 °C and 0.47 months at 12 °C. The Q10 was 4.45, 3.99 and 3.62 at -18 °C to -8 °C, -8 °C to 2 °C and 2 °C to 12 °C, respectively. All samples were within the microbiological limit throughout the storage period in the actual shelf-life study. Salmonella was not detected in any of the studies. Conclusion, significance and impact of study: These findings provide valuable data for frozen food small and medium enterprises (SMEs) to verify product shelf-life during HACCP application. It can serve as a reference in the shelf-life determination of frozen foods under inappropriate temperature conditions along the cold chain.

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Section: Microbiological Quality During Storagementioning

confidence: 78%

mentioning

confidence: 87%

Microbial shelf-life estimation of frozen crispy chicken curry puff under accelerated storage conditions

Rosli, N. A.,

Mahyudin, N. A.,

Rashid, N. K. M. A.

et al. 2024

MJM

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Effect of storage and frying times on stability of acrylamide and 5-hydroxymethylfurfural in fresh and frozen curry puff skins

Ridzal

Abd-Talib

Yaji

et al. 2020

APJMBB

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Acrylamide and 5-hydroxymethylfurfural (HMF) are potential compounds that are known to be neurotoxic, mutagenic, and carcinogenic when exposed to humans. These components are formed during Maillard reaction at which sugar is reduced and specific amino acids react at high temperature, and thus producing brown colour and flavour in food. Therefore, the aim of this study was to observe the formation level of acrylamide and HMF in fresh and frozen curry puff skins. This study investigated the effects of frozen storage and frying times on the formation of acrylamide and HMF in curry puff skin. Frozen curry puff skins were stored at -18°C for 0, 7, 14, and 28 days. The curry puff skins were fried at 180 °C for 2, 3, 5, and 7 min. Before that, the frozen curry puff skins were thawed at room temperature for 2 h. The changes in colour, moisture, and texture were measured as indicators to Maillard reaction. Frozen curry puff skins reduced the level of acrylamide and HMF to 70 % and 50 %, respectively after 28 days of storage. The colour development of frozen curry puff skins demonstrated less vividness as the storage time increased as compared to fresh curry puff skins. The fresh and frozen curry puff skins exhibited similar firmness and texture profile with no significant differences during the 4 weeks of storage.

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Effects of Par-Frying and Calcium Propionate on the Quality of Frozen Curry Puff

Cited by 2 publications

References 21 publications

Microbial shelf-life estimation of frozen crispy chicken curry puff under accelerated storage conditions

Microbial shelf-life estimation of frozen crispy chicken curry puff under accelerated storage conditions

Effect of storage and frying times on stability of acrylamide and 5-hydroxymethylfurfural in fresh and frozen curry puff skins

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