مطالعه تأثیر پرتو مادون‌قرمز بر ویژگی‌های کیفی ناگت مرغ پوشش‌دهی شده با خمیرابه حاوی صمغ بالنگو

نویسندگان
دل آسا رحیمی
مهدی کاشانی نژاد
مهدیه حسنی
علیرضا اسدی امیرآبادی
دانشگاه علوم کشاورزی و منابع طبیعی گرگان
10.52547/fsct.17.102.83
چکیده
ناگت مرغ یکی از انواع غذاهای آماده پرطرفدار در سطح دنیا است. به علت محتوای چربی بالا در آماده‌سازی ناگت به روش‌های معمول و ایجاد چاقی و بیماری‌های مرتبط با آن، روش‌های مختلفی از جمله پیش تیمار با افزودن صمغ در خمیرابه و خشک کردن مورد توجه قرار گرفتند. در این پژوهش ناگت مرغ پوشش دهی شده با خمیرابه حاوی صمغ بالنگو با غلظت 25/0 و 5/0 درصد به روش مادون‌قرمز- سرخ کردن سه شار حرارتی kW/m25/18، 6/21، 7/24 و زمان 12 دقیقه پخته‌ شده و تأثیر فرآیند بر محتوای رطوبت، روغن، کاهش وزن کل، پارامترهای رنگی (a*، b* و L*) و همچنین ویژگی‌های بافتی این محصول نیز بررسی شد. بیشترین محتوای رطوبت (80/51%) در نمونه حاوی 5/0% صمغ بوده و با افزایش توان لامپ مادون‌قرمز محتوای رطوبت نمونه کاهش یافت. همچنین کمترین محتوای روغن نیز در نمونه تیمار شده با شار حرارتی kW/m2 7/24 و حاوی 5/0% صمغ بالنگو مشاهده گردید. با کاهش درصد صمغ و کاهش توان لامپ مادون‌قرمز محتوای روغن افزایش یافت. شاخص رنگی L* که بیانگر روشنایی است نیز در نمونه شاهد به دلیل حرارت بیشتر طی فرآیند پخت کمترین میزان را داشت. همچنین سختی بافت ناگت مرغ در تیمارهای مختلف تفاوت زیادی نداشتند که از نظر پذیرش مصرف کننده می‌تواند دارای اهمیت باشد اما شاخص چسبندگی در تیمارهای مادون‌قرمز- صمغ با نمونه شاهد تفاوت معنی‌دار داشت (05/0P<).
کلیدواژه‌ها
ناگت مرغ
پرتوی مادون قرمز
سرخ کردن
صمغ بالنگو

موضوعات

عنوان مقاله English

Study effect of infrared radiation on qualitative attributes of chicken nugget coated by batter containing Balangu gum

نویسندگان English

Delasa Rahimi
Mahdi Kashaninejad
Mahdiyeh Hasani
Alireza Asadi amirabadi
Gorgan University of Agricultural Sciences and Natural Resources
چکیده English

Chicken nugget is one of the most popular convenience food in the world. Because of high-fat content in preparation of nuggets with regular methods that causes obesity and other related diseases, other techniques like pretreatment using gum and drying came into attention. In this study, chicken nuggets coated with batter containing Balangu gum (0.25 and 0.5%) were cooked by infrared-frying method in three heat fluxes of 18.5, 21.6, 24.7 kW/m2 for 12 minutes. The effects of the process and gum concentration on moisture content, fat, total weight loss, color parameters (a*, b* and L*) and texture properties of this product were investigated. The sample containing 0.5% gum had the highest moisture content (51.80%) and by increasing the power of the infrared radiation, moisture content decreased. The lowest fat content was related to the sample with a heat flux of 24.7kW/m2 containing 0.5% Balangu gum. By decreasing gum concentration and decreasing the power of the infrared radiation, fat content of samples increased. Also, Color attribute L* which shows lightness had the lowest amount in the control sample because of higher heat during the cooking process. The hardness of chicken nugget in various treatments did not change significantly, which can be important in consumer acceptance, but cohesiveness of samples treated using infrared-gum treatment showed significant difference compared to the control sample (P<0.05).

کلیدواژه‌ها English

chicken nugget
Infrared
frying
Balangu gum
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