ULTRASON ÖN İŞLEM UYGULAMASININ DERİN YAĞDA KIZARTILMIŞ TAVUK ŞNİTZELLERİN YAĞ EMİLİMİNE VE KALİTESİNE ETKİSİ

Year 2024, , 119 - 131, 14.02.2024

Anahi Guadalupe Cozain Montiel Hilal Soyocak , Sadettin Turhan

https://doi.org/10.15237/gida.GD23129

Abstract

Derin yağda kızartılmış ürünler, farklı yaş grubundaki tüketiciler tarafından sevilse de ürün kalitesini etkileyen ve sağlıklı bir diyet talebini karşılayamayan fazla miktarda yağ içerirler. Bu çalışmada, ultrason ön işlem uygulamasının derin yağda kızartılmış tavuk şnitzellerin yağ emilimi ve kalitesi üzerine etkisi araştırılmıştır. Bu amaçla tavuk şnitzel örnekleri farklı genlik (%32 ve 64) ve sürelerde (10, 20 ve 30 dk) ultrason ön işlemine tabi tutulmuş ve daha sonra 180 °C'de derin yağda kızartılmıştır. Ultrason ön işlemi şnitzel örneklerinin sertliğini azaltarak gevrekliği iyileştirmiş ve yağ emilimini de %36-53 oranında azaltmıştır. SEM analizinden elde edilen bulgulara göre, ultrason ön işlemi şnitzel örneklerinin mikro yapısında çökmelere ve deformasyonlara neden olarak birçok mikroskobik kanalın oluşmasına yol açmıştır. Aynı zamanda, ultrason ön işlemi şnitzel örneklerinin orijinal duyusal özelliklerini de korumuştur. Bu sonuçlar, ultrason ön işleminin tavuk şnitzellerin kalitesini önemli ölçüde iyileştirdiğini göstermektedir.

Keywords

Ultrason, Şinitzel, Derin yağda kızartma, Yağ emme

Supporting Institution

This study was supported by Ondokuz Mayis University with the project number PYO.MUH.1904.21.027.

Thanks

The authors would like to thank Ondokuz Mayis University for its financial support.

THE EFFECT OF ULTRASOUND PRETREATMENT ON OIL ABSORPTION AND QUALITY OF DEEP-FRIED CHICKEN SCHNITZELS

Abstract

Although deep-fried products are enjoyed by consumers of different age groups, they contain large amounts of oil, which affects product quality and cannot fail to meet the demand for a healthy diet. In this study, the effect of ultrasound pretreatment on the oil absorption and quality of deep-fried chicken schnitzels was investigated. For this purpose, chicken schnitzel samples were subjected to ultrasound pretreatment at different amplitudes (32 and 64%) and times (10, 20, and 30 min) and then deep-fried at 180 °C. Ultrasound pretreatment improved the crispness by reducing the hardness of schnitzel samples and also reduced oil absorption by 36-53%. According to the findings obtained from SEM analysis, ultrasound pretreatment caused collapses and deformations in the microstructure of the schnitzel samples, leading to the formation of many microscopic channels. Also, ultrasound pretreatment kept the original sensory properties of the schnitzel samples. These results show that ultrasound pretreatment has greatly improved the quality of chicken schnitzels.

Keywords

Ultrasound, Chicken szhnitzel, Deep-frying, Oil absorption

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