Effect of Wheat Flour and Salt Coating on Oil Uptake and Sensory Properties of Fried Chicken Meat
Subject Areas : Microbiology
A.A. Sari
1
(Assistant Professor of the Department of Food Hygiene and Quality Control, Faculty of Veterinary Science, Bu-Ali Sina University, Hamadan, Iran.)
S.S. Mirmoeini
2
(M. Sc. Graduated of the Department of Food Hygiene and Quality Control, Faculty of veterinary science, Bu-Ali Sina University, Hamadan, Iran.)
A. Daraei Garmakhani
3
(Assistant Professor of the Department of Food Science and Technology, Faculty of Engineering and Natural Resources of Toyserkan, Bu-Ali Sina University, Hamadan, Iran.)
Keywords: Coating, Fried Chicken Meat, Oil Uptake, Wheat Flour,
Abstract :
Introduction: Fried foods, due to the desirable taste and flavor are quite popular. However due to the high amount of oil absorbed during frying, the use of coatings to reduce oil uptake in this food has been investigated. Materials and Methods: In this study, pieces of chicken breast were coated in different concentrations of wheat flour (0, 3, 5%) in two groups of coating containing 0 and 1% NaCl. All the treatments were fried at 170 ºC±3 for 5 minutes. The quality and characteristics of all treatments were investigated. Results: The results showed that the moisture contents of the samples were maintained by increasing concentrations of flour and consequently the amount of oil uptake of the samples were decreased. The sensory evaluation results indicated that flour coating improved the texture of the samples (p<0.05) but the appearance and color scored less and the flour did not have a significant effect on the taste (p>0.05). The evaluation of color indices showed that the brightness of the coated fried samples was less than the control treatment. Therefore fried treatments containing 1% NaCl had lower L index as compared to the control group and coated treatments with 5% wheat flour had the highest L index. In all the fried treatments, a index did not differ significantly, but b index increased considerably. Conclusion: This study showed that the application of wheat flour lead to produce low fat fried foods without adverse effect on the sensory attributes of the final product.
اجاق، س.م.، رحمانی فرح، ک.، ایزدی، س. و شعبان
پور، ب. (1395). تاثیر پوشش‌های هیدروکلوئیدی بر میزان کاهش جذب روغن و خواص کیفی میگوی سرخ شده، مجله‌ی علوم و صنایع غذایی، دوره 13، شماره 61، 194-185.
زمانی قلعه شاهی، ع.، فرهوش، ر. و رضوی، م. ع. (1394). ارزیابی اثر صمغ دانه ریحان بر میزان جذب روغن و خواص فیزیکی خلال‌های سیب‌زمینی طی سرخ‌کردن عمیق، پژوهش های علوم و صنایع غذایی ایران، سال 11، شماره 4، 318-309.
شکرفروش، ش.، کیایی، م. م.، کریم، گ.، رضوی روحانی، س. م.، رکنی، ن. و عباس والی، م. (1392). بررسی مطالعات انجام شده در زمینه‌ی آلودگی مواد غذایی با منشا دامی به باکتریهای بیماریزا در ایران، بخش چهارم، مرغ و تخم مرغ، بهداشت مواد غذایی، دوره‌ی 3، شماره 1، صفحات 64-45.
عابد پور، ل. و دهقان نیا، ج. (1395). بررسی میزان جذب روغن طی فرآیند سرخ کردن عمیق قطعات سیب زمینی پیش تیمارشده با فراصوت و آبگیری اسمزی، مجله‌ی علوم و صنایع غذایی، دوره 13، شماره 50، 94-79.
Akdeniz, N., Sahin, S. & Sumnu, G. (2005). Effects of different batter formulations on the quality of deep-fat-fried carrot slices. European Food Research and Technology, 221 (1), 99-105.
Albert, S. & Mittal, G. S. (2002). Comparative evaluation of edible coatings to reduce fat uptake ina deep-fried cereal product. Food Research International, 35, 445-458.
Balasubramaniam, V., Chinnan, M., Mallikarjunan, P. & Phillips, R. (1997). The effect of edible film on oil uptake and moisture retention of a deep‐fat fried poultry product. Journal of Food Process Engineering, 20, 17-29.
Dasilva, P. F. & Moreira, R. G. (2008). Vacuum frying of high-quality fruit and vegetable-based snacks. LWT-Food Science and Technology, 41, 1758-1767.
Dana, D. & Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128, 267-272.
Daraei Garmakhany, A. D., Mirzaei, H., Maghsoudlou, Y., Kashaninejad, M. & Jafari, S. (2010). Influence of partial drying on oil uptake & quality attributes of french fries. Journal of Agricultural Science and Technology, 4 (1), 42-46.
Daraei Garmakhany, A., Aghajani, N. & Kashiri, M. (2011). Use of hydrocolloids as edible covers to produce low fat french fries. Latin American Applied Research, 41, 211-216.
Daraei Garmakhany, A. D., Mirzaei, H., Maghsudlo, Y., Kashaninejad, M. & Jafari, S. (2014). Production of low fat french-fries with single and multi-layer hydrocolloid coatings. Journal of Food Science and Technology, 51, 1334-1341
Fiszman, S. & Salvador, A. (2003). Recent developments in coating batters. Trends in Food Science & Technology, 14, 399-407.
Gamble, M. Rice, P. & Selman, J. (1987). Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record u.k. tubers. International Journal of Food Science & Technology, 22, 233-241.
Garcia, M. A., Ferrero, C., Bertola, N., Martino, M., & Zaritzky, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies, 3, 391 –397.
Gennadios, A., Hanna, M. A. & Kurth, L. B. (1997). Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Science and Technology, 30, 337-350.
Krochta, J. M. & Mulder-Johnston, C. D. (1997). Edible and biodegradable polymer films: Challenges and Opportunities. Food Technology, 51 (2). 61-74.
Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology, 14, 364-373.
Moyano, P. C., Rı́oseco, V. K. & González, P. A. (2002). Kinetics of crust color changes during deep-fat frying of impregnated french fries. Journal of Food Engineering, 54, 249-255.
Patil, S. J., Singhal, R. S. & Kulkarni, P. R. (2001). Screening of different hydrocolloids for improving the quality of fried Papad. European Journal of Lipid Science and Technology, 103, 722-728.
Pinthus, E. J., Weinberg, P. & Saguy, I. S. (1993). Criterion for oil uptake during deep‐fat frying. Journal of Food Science, 58, 204-205.
SAS. (2001). User’s Guide Statistics. SAS Institute, Inc., Raleigh, NC.
Soltanizadeh, N. & Ghiasi-Esfahani, H. (2015). Qualitative improvement of low meat beef burger using aloe vera. Meat Science, 99, 75-80.
Stier, R. & Blumenthal, M. (1990). Heat transfer in frying. Baking and snack systems. Journal of Food Engineering. 12, 15-19.
Williams, R. & Mittal, G. (1999). Water and fat transfer properties of polysaccharide films on fried pastry mix. LWT-Food Science and Technology, 32, 440-445.
Ziaiifar, A. M., Achir, N., Courtois, F. Trezzani, I. & Trystram, G. (2008). Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process. International Journal of Food Science & Technology, 43, 1410-1423.
_||_اجاق، س.م.، رحمانی فرح، ک.، ایزدی، س. و شعبان
پور، ب. (1395). تاثیر پوشش‌های هیدروکلوئیدی بر میزان کاهش جذب روغن و خواص کیفی میگوی سرخ شده، مجله‌ی علوم و صنایع غذایی، دوره 13، شماره 61، 194-185.
زمانی قلعه شاهی، ع.، فرهوش، ر. و رضوی، م. ع. (1394). ارزیابی اثر صمغ دانه ریحان بر میزان جذب روغن و خواص فیزیکی خلال‌های سیب‌زمینی طی سرخ‌کردن عمیق، پژوهش های علوم و صنایع غذایی ایران، سال 11، شماره 4، 318-309.
شکرفروش، ش.، کیایی، م. م.، کریم، گ.، رضوی روحانی، س. م.، رکنی، ن. و عباس والی، م. (1392). بررسی مطالعات انجام شده در زمینه‌ی آلودگی مواد غذایی با منشا دامی به باکتریهای بیماریزا در ایران، بخش چهارم، مرغ و تخم مرغ، بهداشت مواد غذایی، دوره‌ی 3، شماره 1، صفحات 64-45.
عابد پور، ل. و دهقان نیا، ج. (1395). بررسی میزان جذب روغن طی فرآیند سرخ کردن عمیق قطعات سیب زمینی پیش تیمارشده با فراصوت و آبگیری اسمزی، مجله‌ی علوم و صنایع غذایی، دوره 13، شماره 50، 94-79.
Akdeniz, N., Sahin, S. & Sumnu, G. (2005). Effects of different batter formulations on the quality of deep-fat-fried carrot slices. European Food Research and Technology, 221 (1), 99-105.
Albert, S. & Mittal, G. S. (2002). Comparative evaluation of edible coatings to reduce fat uptake ina deep-fried cereal product. Food Research International, 35, 445-458.
Balasubramaniam, V., Chinnan, M., Mallikarjunan, P. & Phillips, R. (1997). The effect of edible film on oil uptake and moisture retention of a deep‐fat fried poultry product. Journal of Food Process Engineering, 20, 17-29.
Dasilva, P. F. & Moreira, R. G. (2008). Vacuum frying of high-quality fruit and vegetable-based snacks. LWT-Food Science and Technology, 41, 1758-1767.
Dana, D. & Saguy, I. S. (2006). Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science, 128, 267-272.
Daraei Garmakhany, A. D., Mirzaei, H., Maghsoudlou, Y., Kashaninejad, M. & Jafari, S. (2010). Influence of partial drying on oil uptake & quality attributes of french fries. Journal of Agricultural Science and Technology, 4 (1), 42-46.
Daraei Garmakhany, A., Aghajani, N. & Kashiri, M. (2011). Use of hydrocolloids as edible covers to produce low fat french fries. Latin American Applied Research, 41, 211-216.
Daraei Garmakhany, A. D., Mirzaei, H., Maghsudlo, Y., Kashaninejad, M. & Jafari, S. (2014). Production of low fat french-fries with single and multi-layer hydrocolloid coatings. Journal of Food Science and Technology, 51, 1334-1341
Fiszman, S. & Salvador, A. (2003). Recent developments in coating batters. Trends in Food Science & Technology, 14, 399-407.
Gamble, M. Rice, P. & Selman, J. (1987). Relationship between oil uptake and moisture loss during frying of potato slices from c.v. record u.k. tubers. International Journal of Food Science & Technology, 22, 233-241.
Garcia, M. A., Ferrero, C., Bertola, N., Martino, M., & Zaritzky, N. (2002). Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies, 3, 391 –397.
Gennadios, A., Hanna, M. A. & Kurth, L. B. (1997). Application of edible coatings on meats, poultry and seafoods: a review. LWT-Food Science and Technology, 30, 337-350.
Krochta, J. M. & Mulder-Johnston, C. D. (1997). Edible and biodegradable polymer films: Challenges and Opportunities. Food Technology, 51 (2). 61-74.
Mellema, M. (2003). Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in Food Science and Technology, 14, 364-373.
Moyano, P. C., Rı́oseco, V. K. & González, P. A. (2002). Kinetics of crust color changes during deep-fat frying of impregnated french fries. Journal of Food Engineering, 54, 249-255.
Patil, S. J., Singhal, R. S. & Kulkarni, P. R. (2001). Screening of different hydrocolloids for improving the quality of fried Papad. European Journal of Lipid Science and Technology, 103, 722-728.
Pinthus, E. J., Weinberg, P. & Saguy, I. S. (1993). Criterion for oil uptake during deep‐fat frying. Journal of Food Science, 58, 204-205.
SAS. (2001). User’s Guide Statistics. SAS Institute, Inc., Raleigh, NC.
Soltanizadeh, N. & Ghiasi-Esfahani, H. (2015). Qualitative improvement of low meat beef burger using aloe vera. Meat Science, 99, 75-80.
Stier, R. & Blumenthal, M. (1990). Heat transfer in frying. Baking and snack systems. Journal of Food Engineering. 12, 15-19.
Williams, R. & Mittal, G. (1999). Water and fat transfer properties of polysaccharide films on fried pastry mix. LWT-Food Science and Technology, 32, 440-445.
Ziaiifar, A. M., Achir, N., Courtois, F. Trezzani, I. & Trystram, G. (2008). Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process. International Journal of Food Science & Technology, 43, 1410-1423.