بررسی اثر کیفیت قطعات مرغ توسط اتواع نشاسته طی فرآیند سرخ‌کردن عمیق

نویسندگان
سپیده یوسف زاده ثانی 1
سید علی مرتضوی 1
زهرا شیخ الاسلام 2
مهدی کریمی 2
امیر حسین الهامی راد 3
1 ازاد سبزوار
2 2- بخش تحقیقات فنی و مهندسی، مرکز تحقیقات و آموزش کشاورزی کشاورزی و منابع طبیعی خراسان رضوی، سازمان تحقیقات ، آموزش و ترویج کشاورزی، مشهد، ایران.
3 1- گروه علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی ، سبزوار، ایران
10.52547/fsct.17.109.153
چکیده
این مطالعه با هدف تولید ناگت مرغ پوشش داده شده با نشاسته های مختلف ذرت (معمولی، اصلاح شده توسط فراصوت، مقاوم به حرارت و پری ژلاتینه ) درقالب طرح آماری فاکتوریل کاملا تصادفی برای تعیین بهترین فرمولاسیون محصول سوخاری انجام گرفت . برای اعمال سونیکاسیون از دستگاه فراصوت بافرکانس 70کیلو هرتزدر زمان 5 دقیقه و برای سرخ کردن از سرخ کن مجهز به کنترل کننده دما (150، 170و 190 درجه سانتیگراد)و زمان(1 ،3 و5 دقیقه)استفاده شد . بافت، مولفه های رنگی پوسته و ویژگی های حسی نمونه ها ارزیابی شد. مقایسه میانگین های به دست آمده با استفاده از آزمون چند دامنه ای دانکن نشان داد که در مقایسه با نمونه شاهد افزودن خمیرابه های پیش تیمارشده با سونیکاسیون ,ودمااثر قابل توجهی در کاهش سفتی بافت ناگت داشت. با افزایش زمان ودمای سرخ کردن میزان جذب روغن نمونه ها به طور معنی داری (05/0P≤ ) کاهش یافت .نمونه های پوشیده شده با نشاسته طبیعی ذرت درمقایسه با شاهد امتیاز بیشتری را در ارزیابی حسی دریافت کردند.ارزیابی رنگ در نمونه های پیش تیمارشده با فرآیند سونیکاسیون نشان دهنده کاهش معنی داری (05/0P≤ )در مولفه های* aو b * در طی زمان سرخ کردن3 دقیقه بود، درحالی که مولفه L *به طور معنی داری (05/0P≤ ) نسبت به تیمار شاهد دردمای سرخ کردن170و 190درجه سانتیگراد افزایش یافت .
کلیدواژه‌ها
کلید واژگان
امواج فراصوت
جذب روغن
خصوصیات حسی
ناگت مرغ
نشاسته

موضوعات

عنوان مقاله English

The effects of the quality of chicken parts by starch during deep frying

نویسندگان English

sepideh yosefzadeh SANI 1
seyed ali mortazavi 1
z sheikholeslami 2
MEHDI KARIMI 2
A.H ELHAMIRAD 3
1 Azad university
2 Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran’s
3 Department of Food Science &Technology ,Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
چکیده English

This study was tested to evaluate the influences of different maize starches (native, modified with sonication, pre–gelenized, Heat Resistant) replacement in batter coating, based on factorial experiments in a completely randomized design to determine the best formulation of breadcrumbs. Samples were sonicated with 70 kHz for 5 minutes and a fryer equipped with a temperature controller (150, 190 and 170 degrees centigrade) and time (1, 3 and 5 minutes) was used for frying. Quality parameters (texture, Crust color values, oil absorption, sensory properties) of chicken nugget were measured during frying.Obtained result indicated that addition of ultrasound pretreatment batters and temperature influenced in texture hardness reduction of nuggets. Oil content of whole nuggets was found to decrease significantly (P< 0.05) with frying time and temperature. Chicken nuggets with native maize starch compared to control ones showed better scores for organoleptic properties. Color evaluation in samples containing native and sonication pretreatment showed significant (P< 0.05) reduction in a* and b* values at 3 minute frying, whereas L* values were significantly (P< 0.05) increased compared to control treatments at 170 and 190° c. Samples hardness was decreased due to frying temperature.

کلیدواژه‌ها English

Ultrasound
Oil absorption
organoleptic properties
Chicken nuggets
Starch
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