Ultrason Ön İşlem Uygulamasinin Deri̇n Yağda Kizartilmiş Tavuk Şni̇tzelleri̇n Yağ Emi̇li̇mi̇ne Ve Kali̇tesi̇ne Etki̇si̇
Anahi Guadalupe COZAİN MONTİEL,
Hilal SOYOCAK,
Sadettin TURHAN
Abstract:Although deep-fried products are enjoyed by consumers of different age groups, they contain large amounts of oil, which affects product quality and cannot fail to meet the demand for a healthy diet. In this study, the effect of ultrasound pretreatment on the oil absorption and quality of deep-fried chicken schnitzels was investigated. For this purpose, chicken schnitzel samples were subjected to ultrasound pretreatment at different amplitudes (32 and 64%) and times (10, 20, and 30 min) and then deep-fried at 1… Show more
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