Farklı Kaplama Bileşenleriyle Kaplamanın Derin Yağda Kızartılan Piliç Nuggetların Bazı Kalite Karakteristikleri Üzerine Etkileri

Abstract

Bu çalışmada farklı tahıl ve baklagil unlarının buğday, mısır, çavdar ve soya derin yağda kızartılmış piliç nuggetların kalite karakteristikleri nem miktarı, yağ miktarı, kaplama tutunma yüzdesi, pişirme verimi, kaplama kalınlığı, penetrometre değeri ve renk üzerine etkileri incelenmiştir. Piliç nuggetlar eşit oranda but ve göğüs eti karışımından üretilmiş, ardından 180 °C’ye ısıtılmış ayçiçek yağında 5 dakika süreyle derin yağda kızartılmıştır. Kaplama formülasyonları; piliç nuggetların kaplama tutunma yüzdesi, pişirme verimi, kaplama kalınlığı ve penetrometre değerlerini önemli P

Keywords

• Piliç nugget
• Sıvı kaplama
• Kalite
• Derin yağda kızartma
• Pişirme verimi

Effects of Different Batter Formulation on Some Quality Characteristics of Deep-Fat Fried Chicken Nuggets

Abstract

In this study the effect of various cereal and legume flours wheat, corn, rye and soy on some quality characteristics moisture content, oil content, coating pick up, cooking yield, coating thickness, penetrometer values and color of deepfat fried chicken nuggets were studied. Chicken nuggets were prepared with equal amounts of ground thigh and breast meat and fried at 180 °C for 5 min in sunflower oil. Batter formulations significantly P

Keywords

• Chicken nugget
• Batter
• Quality
• Deep fat frying
• Cooking yield

References

1. Albert A, Perez-Munuera L, Quiles A, Salvador A, Fiszman S M & Hernando L (2009). Adhesion in fried battered nuggets: Performance of different hydrocolloids as predusts using three cooking procedures. Food Hydrocolloids 23: 1443-1448
2. Albert A, Salvador A, Hough G & Fiszman S (2014). Influence of outer layer formulation on the sensory properties of microwaved breaded nuggets. International Journal of Food Properties 17: 829-841
3. Altunakar B (2003). Functionally of different batters in deep-fat fried chicken nuggets. MSc., Middle East Technical University (Unpublished), Ankara
4. Altunakar B, Sahin S & Sumnu G (2004). Functionality of batters containing different starch types for deep-fat frying of chicken nuggets. European Food Research and Technology 218: 318-322
5. AOAC (2000). Official methods of analysis of aoac international. In Association of Official Analysis Chemists International
6. Baixauli R, Sanz T, Salvador A & Fiszman S M (2003). Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloids 17: 305-310
7. Ballard T (2003). Application of edible coatings in maintaining crispness of breaded fried foods. Master Thesis, Virginia Polytechnic Institute (Unpublished), USA
8. Candogan K & Kolsarici N (2003). The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Science 64(2): 199- 206

9. Chen H, Kang H & Chen S (2008). The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods. Journal of Food Engineering 88: 45-54
10. Chen S, Chen H, Chao Y & Lin R (2009). Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets. Journal of Food Engineering 95: 359- 364
11. CIE (2001). Improvement to industrial colour-difference evaluation. In. Vienna: CIE Central Bureau
12. Cuesta C, Romero A & Sánchez-Muniz F (2001). Fatty acid changes in high oleic acid sunflower oil during successive deep-fat fryings of frozen foods. Food Science and Technology International 7(4): 317-328
13. Dana D & Saguy I S (2006). Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth. Advances in Colloid and Interface Science 128: 267-272
14. Devatkal S K, Kadam D M, Naik P K & Sahoo J (2011). Quality characteristics of gluten-free chicken nuggets extended with sorghum flour. Journal of Food Quality 34: 88-92
15. Dogan S F, Sahin S & Sumnu G (2005). 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
16. Ergezer H, Yıldız-Turp G & Serdaroğlu M (2008). Su ürünleri kaplama yöntemleri ve karşılaşılan sorunlar. Akademik Gıda 6(1): 11-16
17. Ergezer H, Akcan T & Serdaroglu M (2014). The effects of potato puree and bread crumbs on some quality characteristics of low fat meatballs. Korean Journal for Food Science of Animal Resources 34(5): 561-569
18. Fiszman S & Salvador A (2003). Recent developments in coating batters. Trends in Food Science & Technology 14: 399-407
19. Fiszman S & Sanz T (2010). Battering and Breading: Principles and System Development. Handbook of Poultry Science and Technology, Secondary Processing, John Wiley & Sons, Inc. pp. 560
20. Fiszman S, Salvador A & Sanz T (2005). Why, when and how hydrocolloids are employed in battercoated food-a review. Progress in Food Biopolymer Research 1: 55-68
21. IBM SPSS (2012). Ibm software business analytics. In (21 ed.)
22. Jackson V, Schilling M W, Falkenberg S M, Schmidt T B, Coggins P C & Martin J M (2009). Quality characteristics and storage stability of baked and fried chicken nuggets formulated with wheat and rice flour. Journal of Food Quality 32: 760-774
23. Mukprasirt A, Herald T J, Boyle D L & Rausch K D (2000). Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis. Poultry Science 79: 1356-1363
24. Nasiri F D, Mohebbi M, Yazdi F T & Khodaparast M H H (2012). Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets. Food and Bioprocess Technology 5(4): 1238-1245
25. Rimac-Brnčić S, Lelas V, Rade D & Šimundić B (2004). Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering 64(2): 237-241
26. Salvador A, Sanz T & Fiszman S (2005). Effect of the addition of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre-frying step. Food Hydrocolloids 19: 703-708
27. Santhi D & Kalaikannan A (2014). The effect of the addition of oat flour in low-fat chicken nuggets. Journal of Nutrition & Food Science 4: 260. doi: 10.4172/2155-9600.1000260
28. Suderman D R (1983). Use of batters and breadings on food products: A review, in: D.R. Suderman, & F. Cunningham (Eds.), Batter and breading, Westport: Avi Publishing Company, pp. 2