Volume 19, Issue 131 (2022)
FSCT 2022, 19(131): 199-210 |
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Sheikhiani S, Rahmanifarah K, Nikoo M, Noori F, gharekhani A. Optimizing the consumption of CMC gum in different parts of Bighead carp nugget. FSCT 2022; 19 (131) :199-210
URL: http://fsct.modares.ac.ir/article-7-64712-en.html
URL: http://fsct.modares.ac.ir/article-7-64712-en.html
1- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia,
2- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, , k.rahmani@urmia.ac.ir
3- Department of Biology and Aquaculture, Artemia and Aquaculture Research Institute, Urmia University, Urmia
4- Department of Veterinary Medicine, Maku Branch, Islamic Azad University, Maku, Iran
2- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia, , k.rahmani@urmia.ac.ir
3- Department of Biology and Aquaculture, Artemia and Aquaculture Research Institute, Urmia University, Urmia
4- Department of Veterinary Medicine, Maku Branch, Islamic Azad University, Maku, Iran
Abstract: (807 Views)
To control the excess oil uptake and avoid the health problems associated with consumption of foods with unsafe amount of oil, some additives have been used. The aim of this study was to evaluate the effect of carboxymethyl cellulose (CMC) on oil uptake and quality of bighead carp (Hypophthalmichthys nobilis) nuggets. Twenty-seven treatments with a 3×3 factorial design was used to optimize CMC at 0.25, 0.5 and 0.75% in meat, 0.25, 0.5 and 0.75% in batter and 25, 50 and 75% in pre-dust wheat flour and coating medium. All nuggets were subjected to deep-frying at 180 ºC for 3 min. some parameters in deep-fried nuggets were measured. The oil uptake after pre frying ranged from 2.86 (treatment 5) to 0.99 (treatment 18) indicating moisture loss in some samples. Shrinkage was affected by formulation and formulation × coating medium. Also, results indicated no difference in surface oil among samples (p > 0.05). However, the amount of absorbed oil was significantly different among nuggets. Nuggets produced using 0.75% CMC showed the highest moisture content (p < 0.05). Coating layer stickiness ranged from 87.73 to 65.06% and with the exception of wheat flour, the effect of all variables and their interactions significantly influenced stickiness (p < 0.05). Therefore, the use of CMC at 0.75% in product formulation, 0.75% in coating medium and 0.25% in wheat flour could be a promising process for lowering oil uptake and improving quality of experimental nuggets.
Article Type: Original Research |
Subject:
Meat and Products Technology
Received: 2022/10/9 | Accepted: 2022/11/12 | Published: 2022/12/31
Received: 2022/10/9 | Accepted: 2022/11/12 | Published: 2022/12/31
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