بررسی اثر افزودن اینولین و میکروکریستالین سلولز در میزان جذب روغن، بافت و ویژگی‌های فیزیکوشیمیایی و حسی ناگت مرغ پری‌بیوتیک
محورهای موضوعی : میکروبیولوژی مواد غذایی
1 - دانش آموخته کارشناسی ارشد گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 - دانشیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
کلید واژه: پری بیوتیک, مواد هیدروکلوئیدی, ناگت فراسودمند,
چکیده مقاله :
مقدمه: در سال های اخیر مصرف فرآورده های سرخ شده و نیمه سرخ شده گوشتی نظیر انواع ناگت‌ها افزایش یافته است. نگرانی های روز افزون پیرامون خطرات بالقوه مرتبط با مصرف غذاهای پر‌چرب سبب شده است تا صنعت غذا به توسعه غذاهایی با فرمولاسیون جدید و کم چرب روی آورد. مواد و روش: ناگت مرغ پری بیوتیک حاوی میکروکریستالین سلولز در غلظت‌های (5/0، 1، 5/1 %) و اینولین در غلظت‌های (5/1، 5/2، 5/3 %) بصورت تکی و مخلوط (5/2 % اینولین و 1% میکرو کریستالین سلولز) تولید شد. و از نظر خصوصیات فیزیکوشیمیایی، بافت، میزان جذب روغن و ویژگی‌های حسی نمونه‌ها یکساعت پس از تولید و 120 روز پس از تولید با نمونه شاهد مقایسه شد. یافته‌ها: نتایج بررسی خصوصیات فیزیکوشیمیایی نشان داد افزودن غلظت‌های مختلف اینولین و میکرو کریستالین سلولز اثر معنی‌داری (05/0<p) بر روی شاخص‌های پروتئین، نمک و خاکستر و پوشش‌دهی نداشت. همچنین با افزایش درصد اینولین و میکرو کریستالین میزان رطوبت و افت پخت افزایش و میزان جذب روغن، سختی بافت، نیروی برشی، قابلیت جویدن، فنریت (خاصیت ارتجاعی بافت)، حالت صمغیت بافت و انسجام (پیوستگی بافت) کاهش یافت. همچنین مجموع نتایج آنالیز بافت نمونه های ناگت حاکی از آن بود که بهترین میزان میکروکریستالین سلولز و اینولین جهت استفاده در نمونه‌های پری‌بیوتیک تیمار ترکیبی (1% میکروکریستالین سلولز و 5/2 % اینولین) می‌باشد. نتایج ارزیابی حسی نشان داد که تیمار حاوی 1% میکروکریستالین سلولز و 5/2 % اینولین از بالاترین قابلیت پذیرش حسی برخوردار بود. نتیجه‌گیری: نتایج نشان داد، تیمار حاوی 5/2% اینولین و 5/1% میکرو کریستالین سلولز بدلیل داشتن بالاترین امتیاز حسی و پذیرش کلی به عنوان تیمار بهینه معرفی گردید.
Introduction: In recent years, the consumption of fried and semi-fried meat products like nuggets has increased. Growing concerns about the dangers of consumption high-fat foods has caused the food industry to develop new-formulation for low-fat foods. Materials and Methods: Chiken naggets prebiotic were produced using microcrystalline cellulose concentrations (0.5, 1, 1.5 %) and inulin concentrations (1.5, 2.5, 3.5 %) Individually and in combination (2.5 % inulin and 1% microcrystalline cellulose). The physicochemical properties, texture, oil absorption and sensory properties were compared with the control sample at two stayes, one hour after production and 120 days of storage. Results: The results of the study showed physicochemical characteristics that the addition of different concentrations of inulin and microcrystalline cellulose did not have a significant effect (p<0.05) on protein, salt, ash and coating changes in comparison with control treatment. Also, by increasing the percentage of inulin and microcrystalline cellulose, percentage of moisture and Burn Drop significantly increased (p≤0.05) and the percentage of oil absorption, texture hardness, shear force, chewiness, springiness, gumminess and cohesiveness significantly decreased (p≤0.05) in chicken nugget samples. The results of histological test showed that by adding 1% microcrystalline cellulose and 2.5% inulin the of nugget samples were introduced as the best treatment. The evaluation of sensory properties showed that treatment containing 2.5 % inulin and 1% microcrystalline cellulose had the highest sensory acceptability. Conclusion: The evaluation of sensory properties showed that treatment containing 2.5% inulin and 1% microcrystalline cellulose were introduced as the best treatment and had the highest sensory acceptability and general acceptance for consumers.
Afshin Pajooh, R., Saeed Asl, M. R. & Abdullahzadeh, A. (1390). The effect of inulin addition on the rheological properties of pasta dough. Journal of Science and Technology, 3 (4), 25-15 [In Persian]
Akdeniz, N., Sahin, S. & Sumnu, G. (2006). Functionality of batters containing different gums for deep-fat frying of carrot slices. Food Engin, 75(4), 522-526.
Alberta, A., Perez-Munuera, B. I., Quilesb, A., Salvadora, A., Fiszmana, S. M. & Hernandob I. (2009). Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures. Food Hydrocolloids, 23(5), 1443–1448.
Anon. (1382). Humidity measurement test. Institute of Standards and Industrial Research. National Standard of Iran, No. 745. [In Persian]
Anon. (1381). Ash test. Institute of Standards and Industrial Research. National Standard of Iran, No. 744. [In Persian]
Anon. (1352). Measurement tests for meat and meat proteins. Institute of Standards and Industrial Research. National Standard of Iran, No. 924 [In Persian].
Anon (1380). Salt measurement test. Institute of Standards and Industrial Research. National Standard of Iran, No. 5624 [In Persian]
Anon. (1381). Meat and meat products - Determination of total fat - Test method. Institute of Standards and Industrial Research. National Standard of Iran, No. 742 [In Persian]
Antonova, I., Mallikarjunan, P. & Duncan, S.E. (2003). Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness. Journal of Food Science and Technology International, 68(4), 1308-1315.
Aubourg, PS., Lehmann, I. & Gallardo, J.M. (2002). Effect of development in frozen horse mackerel (Trachuruts trachurusFood Agriculture, 82(15), 1764-1771.
Chen, C.h., Lii, P., Hu, W., Lan, M. & Chen, H. (2008). Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: water barrier effect of HPMC. .Journal of Food Hydrocolloids, 22, 1334-1344.
Chen, S. D., Chen, H. H., Chao, Y.C. & Lin, R. S. (2009). Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering, 95(2), 359-364.
Das, A.K., Anjaneyulu, A.S.R., Gadekar, Y.P., Singh, R.P. & Pragati, H. (2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Science, 80(3), 607-14.
Fiszman, S.M. & Salvador, A. (2003). Recent developments in coating batters. Trends in Food Science and Technology, 14, 399–407.
Haghshenas, M., Hosseini, H., Nayebzadeh, K., Rashedi, H. M. & Rahmatzadeh, B. (1392). The effect of adding beta-glucan and carboxymethylcellulose on the sensory and physical properties of beneficial shrimp nuggets. Iranian Journal of Nutrition Sciences and Food Industry, 8 (3), 65-72 [In Persian]
Hosseini, F., Milani, A. & Blourian, Sh. (1390). The effect of microcrystalline cellulose as a fat substitute on physicochemical, textural and sensory properties of low-fat hamburgers. Journal of Food Industry Research, Volume 21 (3), 378-371 [In Persian]
Jamshidi, A., Shabanpour, B., Rahmani Farah, K., Prophet, Y., Rostamzad, H., Azari, M. & Barzegar, L. (1391). Evaluation of the effect of xanthan gums, alginate and carboxymethylcellulose gums and defrosting conditions on the quality of fish finger. Journal of Research and Innovation in Food Science and Industry, 1 (4), 30-295. [In Persian]
Kabiri, A. & Khorshidi, S. (1392). Study and application of various prebiotics in food industry and their role in human health. Twenty-first National Congress of Food Science and Technology and their role in human health. Shiraz University, 7 to 9 November [In Persian]
Kilincceker, O. & Hepsag, F. (2012). Edible Coating Effects on fried potato Balls. Food and Bioprocess Technology, 5: 1349-1354.
Morin, L.A. & Temelli, F. (2004). Interactions between meat proteins and barley (Hordeum spp. b-glucan within a reduced-fat breakfast sausage system. Meat Science, 68, 419.
Shabanipour, B. & Jamshidi, A. (1392). The combined effect of light salt and various hydrocolloids as flour on the quality of salmon nugget fillet. Journal of Aquatic Exploitation and Breeding, 2 (1) [In Persian]
Shin, S., Sumnu, G. & Altunakar, B. (2005). Effects of batters containing different gum types on the quality of deep fat fried chicken nuggets. Journal of the Science of Food and Agriculture, 85, 2375- 2379.
Singthon, J. & Thongkaew, C. (2009). Using hydrocolloids to decrease oil absorptionbanana chips. LWT - Food Science and Technology, 42, 1199-1203.
Song, Y., Liu, L., Shen, H., You, J. & Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream galobrama amblycephala. Food Control, 22(3–4), 608-615.
Varela, P. & Fiszman, S.M. (2011). Hydrocolloids in fried foods. A review. Food Hydrocolloid, 25, 801–812.
_||_Afshin Pajooh, R., Saeed Asl, M. R. & Abdullahzadeh, A. (1390). The effect of inulin addition on the rheological properties of pasta dough. Journal of Science and Technology, 3 (4), 25-15 [In Persian]
Akdeniz, N., Sahin, S. & Sumnu, G. (2006). Functionality of batters containing different gums for deep-fat frying of carrot slices. Food Engin, 75(4), 522-526.
Alberta, A., Perez-Munuera, B. I., Quilesb, A., Salvadora, A., Fiszmana, S. M. & Hernandob I. (2009). Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures. Food Hydrocolloids, 23(5), 1443–1448.
Anon. (1382). Humidity measurement test. Institute of Standards and Industrial Research. National Standard of Iran, No. 745. [In Persian]
Anon. (1381). Ash test. Institute of Standards and Industrial Research. National Standard of Iran, No. 744. [In Persian]
Anon. (1352). Measurement tests for meat and meat proteins. Institute of Standards and Industrial Research. National Standard of Iran, No. 924 [In Persian].
Anon (1380). Salt measurement test. Institute of Standards and Industrial Research. National Standard of Iran, No. 5624 [In Persian]
Anon. (1381). Meat and meat products - Determination of total fat - Test method. Institute of Standards and Industrial Research. National Standard of Iran, No. 742 [In Persian]
Antonova, I., Mallikarjunan, P. & Duncan, S.E. (2003). Correlating objective measurements of crispness in breaded fried chicken nuggets with sensory crispness. Journal of Food Science and Technology International, 68(4), 1308-1315.
Aubourg, PS., Lehmann, I. & Gallardo, J.M. (2002). Effect of development in frozen horse mackerel (Trachuruts trachurusFood Agriculture, 82(15), 1764-1771.
Chen, C.h., Lii, P., Hu, W., Lan, M. & Chen, H. (2008). Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: water barrier effect of HPMC. .Journal of Food Hydrocolloids, 22, 1334-1344.
Chen, S. D., Chen, H. H., Chao, Y.C. & Lin, R. S. (2009). Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering, 95(2), 359-364.
Das, A.K., Anjaneyulu, A.S.R., Gadekar, Y.P., Singh, R.P. & Pragati, H. (2008). Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Science, 80(3), 607-14.
Fiszman, S.M. & Salvador, A. (2003). Recent developments in coating batters. Trends in Food Science and Technology, 14, 399–407.
Haghshenas, M., Hosseini, H., Nayebzadeh, K., Rashedi, H. M. & Rahmatzadeh, B. (1392). The effect of adding beta-glucan and carboxymethylcellulose on the sensory and physical properties of beneficial shrimp nuggets. Iranian Journal of Nutrition Sciences and Food Industry, 8 (3), 65-72 [In Persian]
Hosseini, F., Milani, A. & Blourian, Sh. (1390). The effect of microcrystalline cellulose as a fat substitute on physicochemical, textural and sensory properties of low-fat hamburgers. Journal of Food Industry Research, Volume 21 (3), 378-371 [In Persian]
Jamshidi, A., Shabanpour, B., Rahmani Farah, K., Prophet, Y., Rostamzad, H., Azari, M. & Barzegar, L. (1391). Evaluation of the effect of xanthan gums, alginate and carboxymethylcellulose gums and defrosting conditions on the quality of fish finger. Journal of Research and Innovation in Food Science and Industry, 1 (4), 30-295. [In Persian]
Kabiri, A. & Khorshidi, S. (1392). Study and application of various prebiotics in food industry and their role in human health. Twenty-first National Congress of Food Science and Technology and their role in human health. Shiraz University, 7 to 9 November [In Persian]
Kilincceker, O. & Hepsag, F. (2012). Edible Coating Effects on fried potato Balls. Food and Bioprocess Technology, 5: 1349-1354.
Morin, L.A. & Temelli, F. (2004). Interactions between meat proteins and barley (Hordeum spp. b-glucan within a reduced-fat breakfast sausage system. Meat Science, 68, 419.
Shabanipour, B. & Jamshidi, A. (1392). The combined effect of light salt and various hydrocolloids as flour on the quality of salmon nugget fillet. Journal of Aquatic Exploitation and Breeding, 2 (1) [In Persian]
Shin, S., Sumnu, G. & Altunakar, B. (2005). Effects of batters containing different gum types on the quality of deep fat fried chicken nuggets. Journal of the Science of Food and Agriculture, 85, 2375- 2379.
Singthon, J. & Thongkaew, C. (2009). Using hydrocolloids to decrease oil absorptionbanana chips. LWT - Food Science and Technology, 42, 1199-1203.
Song, Y., Liu, L., Shen, H., You, J. & Luo, Y. (2011). Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream galobrama amblycephala. Food Control, 22(3–4), 608-615.
Varela, P. & Fiszman, S.M. (2011). Hydrocolloids in fried foods. A review. Food Hydrocolloid, 25, 801–812.