تاثیر صمغ فارسی، کنسانتره پروتئین آب پنیر، دما و زمان سرخ کردن بر برخی ویژگی‌های گوشت بوقلمون سرخ شده
محورهای موضوعی : میکروبیولوژی مواد غذاییبهاره کریمیان سیچانی 1 , محمد فاضل 2
1 - دانش آموخته کارشناسی ارشد علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان )خوراسگان(، دانشگاه آزاد اسلامی، اصفهان، ایران
2 - استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، واحد اصفهان )خوراسگان(، دانشگاه آزاد اسلامی، اصفهان، ایران
کلید واژه: افت رطوبت, جذب روغن, سرخ کردن, صمغ فارسی, کنسانتره پروتئین آب پنیر, گوشت بوقلمون, ویژگی‌های بافتی,
چکیده مقاله :
مقدمه: پوشش دهی با پروتئین ها و صمغ ها راهکاری بـرای کاهش میزان جذب روغن در غذاهای سرخ شده می‌باشد. هدف از این پژوهش ارزیابی اثر دما و زمان سرخ کردن و غلظت های مختلف صمغ فارسی و کنسانتره پروتئین آب پنیر بر برخی ویژگی های فیزیکوشیمیایی گوشت بوقلمون سرخ شده می باشد.مواد و روش ها : ویژگی فیزیکوشیمیایی گوشت بوقلمون پوشش داده شده با غلظت های مختلف صمغ فارسی (1 و 2%) و کنسانتره پروتئین آب پنیر (5 و 10%) پس از سرخ کردن به مدت 5، 7 و 9 دقیقه در دمای 140 و 160 درجه سانتی گراد در 3 تکرار طبق استاندارد ملی بررسی شد.یافته ها: افزایش دمای سرخ کردن سبب افزایش میزان افت وزن، چربی، سفتی، شاخص a* و کاهش میزان رطوبت و شاخص های L* و b* گردید (05/0p<). همچنین با افزایش غلظت صمغ فارسی، کاهش میزان افت وزن و افزایش میزان رطوبت و سفتی بافت در نمونه مشاهده شد (05/0p<). افزایش غلظت صمغ فارسی تاثیر معنی داری بر میزان چربی و شاخص های رنگ نمونه نداشت. افزایش غلظت کنسانتره پروتئین آب پنیر نیز سبب کاهش افت وزن و چربی در نمونه و افزایش شاخص a* و b* شد (05/0p<) ولی بر میزان رطوبت، سفتی بافت و شاخص L* تاثیر معنی داری نداشت.نتیجه گیری: پوشش دهی با صمغ فارسی و پروتئین آب پنیر اثر قابل توجهی بر ویژگی های فیزیکوشیمیایی محصول سرخ شده دارد.
Introduction: Coating with proteins and gums is a way to reduce the amount of oil absorbed in fried foods. The aim of this study was to evaluate the effect of temperature and time of frying and different concentrations of Persian gum and whey protein concentrate on physicochemical properties of fried turkey meat.Materials and Methods: Physicochemical properties of turkey meat coated with different concentrations of Persian gum (1 and 2%) and whey protein concentrate (5 and 10%) after frying for 5, 7 and 9 minutes at the temperature of 140 and 160 °C were investigated in 3 replicates according to the national standards.Results: Increasing the frying temperature increased weight loss, fat, firmness, a* index and decreased moisture content and L* and b* indices (p<0.05). By increasing the concentration of Persian gum were increased the weight loss and was decreased the moisture content and firmness of the sample (p<0.05). Increasing the concentration of Persian gum did not have significant effect on the fat content and color parameters of the sample. Increasing whey protein concentrate decreased weight loss and fat in the sample and increased a* and b* indices (p<0.05) but did not have significant effect on moisture content, firmness and L* index.Conclusion: Coating with Persian gums and whey proteins has a significant effect on the physicochemical properties of the fried products.
Albert, A., Perez-Munuera, I., Quiles, A., Salvador, A., Fiszman, S. M. & Hernando, I. (2009). Adhesion in fried battered nuggets: performance of different hydrocolloids as predust using three cooking procedures. Food Hydrocolloids, 23, 1443-1448.
Baixauli, R., Salvador, A., Fiszman, S. M. & Calvo, C. (2002). Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings. European Food Research and Technology, 215, 457-461.
Baixauli, R., Sanz, T., Salvador, A. & Fiszman, S. M. (2003). Effect of the addition of dextrin of dried egg on the rheological and texture properties of batters for fried foods. Food Hydrocolloids, 17, 305–310.
Baldwin, E. A., Nisperos-Carriedo, M. O. & Baker, R. A. (1995). Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science and Nutrition, 35, 509-524.
Bourne, M. C. (2002). Food Texture and Viscosity. Food Science and Technology, USA, pp. 1- 416.
Das, R., Pawar, D. P. & Modi, V. K. (2013). Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50, 284-292.
Dehdashtiha, M., Hoseini, E. & Esfahani-Mehr, A. (2016). Investigation the effect of xanthan and guar gums on some physicochemical and sensory characteristics of beef burger. Food Science and Technology, 60, 173-185 [In Persian].
Dogan, S. F., Sahin, S. & Sumnu, G. (2005a). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71, 127–132.
Farajzadeh, Z., Rahimi, E., Hojjatoleslami, M. & Molavi, H. (1391). Production of low fat hamburger using hydrocolloid coatings. Food Hygiene, 4, 61-70 [In Persian].
Fiszman, S. M. & Salvador, A. (2003). Recent developments in coatingbatters. Trends in Food Science and Food Technology, 14, 399–407.
Freitas, D. D. G. C., Berbari, S. A. G., Prati, P., Fakhouri, F. M., Queiroz, F. P. C. & Vicente, E. (2009). Reducing fat uptake in cassava product during deep-fat frying. Journal of Food Engineering, 94, 390-394.
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.
Holownia, K. I., Erickson, M. C., Chinnan, M. S. & Eitenmiller, R. R. (2000). Tocopherol losses in peanut oil during pressure frying of marinated ckicken strips coated with edible films. Food Research International, 34, 77-80.
Hsia, H. Y., Smith, D. M. & Steffe, J. F. (1992). Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids. Journal of Food Science, 57, 16-24.
Jamshidi, F., Rahimi, S. & Fadaei-Noghani, V. (2018). The effect of edible Aloevera gel-persian gum film on Iranian white cheese properties. Nutrition Sceinces and Technology, 1, 63-74 [In Persian].
Kaya, S. & Kaya, A. (1999). Microwave drying effects on properties of whey protein isolate edible films. Journal of Food Engineering, 43, 91-96.
Khazaei, N., Esmaiili, M. & Emam-Djomeh, Z. (2016). Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers, 137, 249-254.
Kita, A., Lisin´ska, G. & Gołubowska, G. (2007). The effects of oils and frying temperatures on the texture and fat content of potato crisps. Food Chemistry, 102, 1-5.
Krokida, M. K., Oreopoulou, V. & Maroulis, Z. B. (2000). Water loss and oil uptake as a function of frying time. Journal of Food Engineering, 44, 39-46.
Ngadi, M., Li, Y. & Oluka, S. (2007). Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT – Food Science and Technology, 40, 1784-1791.
Mahdavianmehr, H., Koocheki, A. & Mohebbi, M. (2016). Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/soy protein isolates. Science and Technology Research, 4, 512-525 [In Persian].
Mahdavianmehr, H., Koocheki, A. & Mohebbi, M. (2015). Effect of soy protein isolates concentration and batter temperature on flow properties of batter and quality of deep fried chicken nugget. Food Science and Technology, 5, 608-619 [In Persian].
Mohebbi, M., Ghaitaranpour, A., Oleyaei, A. & Salahi, M. (1396). Investigating the effect of using tragacanth gum in batter on turkey nugget properties and comparison with carboxymethyl cellulose (CMC) gum. Food Science and Technology, 64, 245-254 [In Persian].
Mortazavian, A., Azizi, M. & Sohrabivand, S. (1389). Applications of edible film in food. Food Science and Technology, 1, 111-131 [In Persian].
Ojagh, S., Rahimi, F., Izadi, S. & Shabanpour, B. (2016). Effect of hydrocolloids coatings on reducing oil obsorption and quality parameters of fried shrimp. Food Science and Technology, 61, 185-194 [In Persian].
Rahimi, S., Abasi, S., Shahriyari, M. & Azizi, M. (2012). Investigating the properties of Persian gum emulsifier as a new food emulsifier. First International Electronic Conference on New Food Processes, Mashhad, Ferdosi university, 8-9 February. 1-5 [In Persian].
Ranjbar, Z. (2012). Comparison of functional, physicochemical and microstructural characteristics of chicken gizzards with beef and meat products produced from them. Master Thesis in Agricultural Engineering-Science and Food Industry, Faculty of Agriculture, Isfahan University of Technology [In Persian].
Salvador, A., Sanz, T. & Fiszman, S. M. (2005). Effect of the additionof different ingredients on the characteristics of a battercoating for fried seafood prepared without a pre frying step. Food Hydrocolloids, 19, 703–708.
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 (Megalobrama amblycephala). Food Control, 22, 608-615.
Soorgi, M., Mohebbi, M., Mousavi, S. M. & Shahidi, F. (2012). The effect of methylcellulose, temperature and microwave pretreatment on kinetic of mass transfer during deep fat frying of chicken nuggets. Food and Bioprocess Technology, 5, 1521-1530.
Stuchell, Y.M. & Krochta, J.M. (1995). Edible coating on frozen king salmon: effect of whey protein isolate and acetylated monoglycerides on moisture loss and lipid oxidation. Journal of Food Science, 60, 28-31.
Tamsen, M., Soltanizadeh, N. & Shekarchizadeh, H. (2018). Evaluation of physicochemical properties of chicken nugget produced with amaranth seed flour. Food Science and Technology, 5, 755-765 [In Persian].
Vahed-Dehkordi, N., Jahanbakhshian, N. & Hojatoleslami, M. (2018). Kinetics of qualitative changes of hamburger during frying. Food Science and Technology, 78, 285-294. [In Persian]
Yousefzadeh-Sani, S., Atayi-Salehi, E. & Sheikholeslami, Z. (2015). The effect of the addition of soy been and corn flours pretreated with ultrasound on qualitative properties of chicken nugget, Food Science and Technology, 49, 177-186 [In Persian].
_||_Albert, A., Perez-Munuera, I., Quiles, A., Salvador, A., Fiszman, S. M. & Hernando, I. (2009). Adhesion in fried battered nuggets: performance of different hydrocolloids as predust using three cooking procedures. Food Hydrocolloids, 23, 1443-1448.
Baixauli, R., Salvador, A., Fiszman, S. M. & Calvo, C. (2002). Effect of the addition of corn flour and colorants on the colour of fried, battered squid rings. European Food Research and Technology, 215, 457-461.
Baixauli, R., Sanz, T., Salvador, A. & Fiszman, S. M. (2003). Effect of the addition of dextrin of dried egg on the rheological and texture properties of batters for fried foods. Food Hydrocolloids, 17, 305–310.
Baldwin, E. A., Nisperos-Carriedo, M. O. & Baker, R. A. (1995). Use of edible coatings to preserve quality of lightly (and slightly) processed products. Critical Reviews in Food Science and Nutrition, 35, 509-524.
Bourne, M. C. (2002). Food Texture and Viscosity. Food Science and Technology, USA, pp. 1- 416.
Das, R., Pawar, D. P. & Modi, V. K. (2013). Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50, 284-292.
Dehdashtiha, M., Hoseini, E. & Esfahani-Mehr, A. (2016). Investigation the effect of xanthan and guar gums on some physicochemical and sensory characteristics of beef burger. Food Science and Technology, 60, 173-185 [In Persian].
Dogan, S. F., Sahin, S. & Sumnu, G. (2005a). Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering, 71, 127–132.
Farajzadeh, Z., Rahimi, E., Hojjatoleslami, M. & Molavi, H. (1391). Production of low fat hamburger using hydrocolloid coatings. Food Hygiene, 4, 61-70 [In Persian].
Fiszman, S. M. & Salvador, A. (2003). Recent developments in coatingbatters. Trends in Food Science and Food Technology, 14, 399–407.
Freitas, D. D. G. C., Berbari, S. A. G., Prati, P., Fakhouri, F. M., Queiroz, F. P. C. & Vicente, E. (2009). Reducing fat uptake in cassava product during deep-fat frying. Journal of Food Engineering, 94, 390-394.
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.
Holownia, K. I., Erickson, M. C., Chinnan, M. S. & Eitenmiller, R. R. (2000). Tocopherol losses in peanut oil during pressure frying of marinated ckicken strips coated with edible films. Food Research International, 34, 77-80.
Hsia, H. Y., Smith, D. M. & Steffe, J. F. (1992). Rheological properties and adhesion characteristics of flour-based batters for chicken nuggets as affected by three hydrocolloids. Journal of Food Science, 57, 16-24.
Jamshidi, F., Rahimi, S. & Fadaei-Noghani, V. (2018). The effect of edible Aloevera gel-persian gum film on Iranian white cheese properties. Nutrition Sceinces and Technology, 1, 63-74 [In Persian].
Kaya, S. & Kaya, A. (1999). Microwave drying effects on properties of whey protein isolate edible films. Journal of Food Engineering, 43, 91-96.
Khazaei, N., Esmaiili, M. & Emam-Djomeh, Z. (2016). Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying. Carbohydrate Polymers, 137, 249-254.
Kita, A., Lisin´ska, G. & Gołubowska, G. (2007). The effects of oils and frying temperatures on the texture and fat content of potato crisps. Food Chemistry, 102, 1-5.
Krokida, M. K., Oreopoulou, V. & Maroulis, Z. B. (2000). Water loss and oil uptake as a function of frying time. Journal of Food Engineering, 44, 39-46.
Ngadi, M., Li, Y. & Oluka, S. (2007). Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT – Food Science and Technology, 40, 1784-1791.
Mahdavianmehr, H., Koocheki, A. & Mohebbi, M. (2016). Kinetic modeling of mass transfer during deep fat frying of chicken nugget coated with batter containing Godume shahri seed gum/soy protein isolates. Science and Technology Research, 4, 512-525 [In Persian].
Mahdavianmehr, H., Koocheki, A. & Mohebbi, M. (2015). Effect of soy protein isolates concentration and batter temperature on flow properties of batter and quality of deep fried chicken nugget. Food Science and Technology, 5, 608-619 [In Persian].
Mohebbi, M., Ghaitaranpour, A., Oleyaei, A. & Salahi, M. (1396). Investigating the effect of using tragacanth gum in batter on turkey nugget properties and comparison with carboxymethyl cellulose (CMC) gum. Food Science and Technology, 64, 245-254 [In Persian].
Mortazavian, A., Azizi, M. & Sohrabivand, S. (1389). Applications of edible film in food. Food Science and Technology, 1, 111-131 [In Persian].
Ojagh, S., Rahimi, F., Izadi, S. & Shabanpour, B. (2016). Effect of hydrocolloids coatings on reducing oil obsorption and quality parameters of fried shrimp. Food Science and Technology, 61, 185-194 [In Persian].
Rahimi, S., Abasi, S., Shahriyari, M. & Azizi, M. (2012). Investigating the properties of Persian gum emulsifier as a new food emulsifier. First International Electronic Conference on New Food Processes, Mashhad, Ferdosi university, 8-9 February. 1-5 [In Persian].
Ranjbar, Z. (2012). Comparison of functional, physicochemical and microstructural characteristics of chicken gizzards with beef and meat products produced from them. Master Thesis in Agricultural Engineering-Science and Food Industry, Faculty of Agriculture, Isfahan University of Technology [In Persian].
Salvador, A., Sanz, T. & Fiszman, S. M. (2005). Effect of the additionof different ingredients on the characteristics of a battercoating for fried seafood prepared without a pre frying step. Food Hydrocolloids, 19, 703–708.
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 (Megalobrama amblycephala). Food Control, 22, 608-615.
Soorgi, M., Mohebbi, M., Mousavi, S. M. & Shahidi, F. (2012). The effect of methylcellulose, temperature and microwave pretreatment on kinetic of mass transfer during deep fat frying of chicken nuggets. Food and Bioprocess Technology, 5, 1521-1530.
Stuchell, Y.M. & Krochta, J.M. (1995). Edible coating on frozen king salmon: effect of whey protein isolate and acetylated monoglycerides on moisture loss and lipid oxidation. Journal of Food Science, 60, 28-31.
Tamsen, M., Soltanizadeh, N. & Shekarchizadeh, H. (2018). Evaluation of physicochemical properties of chicken nugget produced with amaranth seed flour. Food Science and Technology, 5, 755-765 [In Persian].
Vahed-Dehkordi, N., Jahanbakhshian, N. & Hojatoleslami, M. (2018). Kinetics of qualitative changes of hamburger during frying. Food Science and Technology, 78, 285-294. [In Persian]
Yousefzadeh-Sani, S., Atayi-Salehi, E. & Sheikholeslami, Z. (2015). The effect of the addition of soy been and corn flours pretreated with ultrasound on qualitative properties of chicken nugget, Food Science and Technology, 49, 177-186 [In Persian].
