BibTex RIS Kaynak Göster

Effects of Grape Seed Powder and Whey Protein on Quality Attributes of Chicken Nuggets (Turkish with English Abstract)

Yıl 2014, Cilt: 39 Sayı: 5, 291 - 298, 01.10.2014
https://doi.org/10.15237/gida.GD14032

Öz

In this study, it was investigated that the moisture, oil, protein and batter pick up contents of chicken meat pieces prepared by adding different amounts of grape seed powder (GSP) to simple batter containing wheat flour, corn flour, leavening agent and salt and products dipped whey protein isolate solution (WPS) after battering. Along with these analysis texture, scanning electron microscopy (SEM) and thiobarbituric acid analysis (TBA) were carried out. As a result of this study, it was observed that protein (16.16±1.36 – 19.73±1.40 %), moisture (66.20±0.71 – 68.22±0.38 %) and batter pick up values (26.27±0.43 – 36.13±0.71 %) increased with increasing GSP amount while oil content (8.18±0.17 – 4.78±0.54 %) were found to decrease. The lowest oil contents were found in batters those dipped into WPS. Antioxidant activity was observed also after pre-frying and although TBA values (23.30±1.61 – 27.17±1.12 mg MDA/kg) of all treated samples were lower when compared to control sample, significant differences were not determined (p>0.05). In order to these results, use of GSP as a batter ingredient has a potential to improve the quality characteristics of batter.

Kaynakça

  • Kim SY, Jeong SM, Park WP, Nam KC, Ahn DU, Lee SC. 2006. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chem 97, 472-479.
  • Llorca E, Hernando I, Perez M, Quiles A, Fiszman SM, Lluch MA. 2003. Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid. Eur Food Res Technol 216, 297-302.
  • Albert A, Perez-Munuera I, Quiles A, Salvador A, Fiszman SM, Hernando I. 2009. Adhesion in fried battered nuggets: performance of different hydrocolloids as predusts using three different cooking procedures. Food Hydrocolloid 23, 1443-1448.
  • Fiszman SM, Salvador A. 2003. Recent developments in coating batters. Trends Food Sci 14, 399-407.
  • Mukpraist A, Herald TJ, Boyle DL, Boyle EAE. 2001. Physicochemical and microbiological properties of selected rice flour based batters for fried chicken drum sticks. Poultry Sci 80, 988-996.
  • Dragich AM, Krochta JM. 2010. Whey protein solution coating for fat uptake reduction in deep fat fried chicken breast strips. J Food Sci 75(1), 43-47.
  • Mah E, Price J, Brannan RG. 2008. Reduction of oil absorption in deep fried, battered, and breaded chicken patties using whey protein isolate as a post breading dip: effect on lipid and moisture content. J Food Sci 73(8), 412-417.
  • Dogan SF, Sahin S, Sumnu G. 2005. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. J Food Eng 71, 127-132.
  • AOAC. 1984. Official Methods of Analysis (14th ed.). Arlington, VA: Association of Official Analytical Chemists.
  • AOAC. 1995. Official Methods of Analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists.
  • AOCS. 1998. Official Methods and Recomended Practices of the American Oil Chemists’ Society, 5th edn., edited by D. Firestone AOCS Press, Champaign.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant Activity Applying An Improved ABTS Radical Cation Decolorization Assay. Free Radic Biol Med 26(9/10): 1231–1237.
  • Tarladgis BG, Watts BM, Younathan, MT, Dugan L. 1960. A distillation method for the quantitative determination of malondialdehyde in rancid foods. J Am Oil Chem Soc 37: 44-48.
  • Baixauli R, Sanz T, Salvador A, Fiszman S. 2003. Effect of the addition of dextrin of dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloid 17, 305-310.
  • Barutcu I, Sahin S, Sumnu G. 2009. Effects of microwave frying and different flour types addition on the microstructure of batter coatings. J Food Eng 95, 684-692.
  • Sahin S, Sumnu G, Bilge A. 2005. Effect of batters containing different gum types on the quality of deep-fat fried chicken nuggets. J Sci Food Agr 85, 2375–2379.
  • Bouchon P, Aguilera JM, Pyle DL. 2003. Structure oil-absorption relationships during deep-fat frying. J Food Sci 68, 2711–2716.
  • Sanz T, Salvador A, Fiszman SM. 2004. Effect of concentration and temperature on properties of methylcellulose-added batters application to battered, fried seafood. Food Hydrocolloid 18, 127-131.
  • Salvador A, Sanz T, Fiszman SM. 2006. Dynamic rheological characteristics of wheat flour-water doughs. Effect of adding NaCl, sucrose and yeast. Food Hydrocolloid 20, 780-786.
  • Gamble MH, Rice P, Selman JD. 1987. Distribution and morphology of oil deposits in some deep fried products. J Food Sci 52(6), 1742-1745.
  • Nasiri FD, Mohebbi M, Yazdı FT, Khodaparast MHH. 2012. Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets. Food Bioprocess Tech 5, 1238-1245. 22. Saito M, Hosoyama H, Ariga T, Kataoka S, Yamaji N. 1998. Antiulcer activity of grape seed extract and procyanidins. J Agr Food Chem 46: 1460-1464.
  • Ariga T, Koshiyama I, Fukushima D. 1988. Antioxidative properties of procyanidins B-1 and B-3 from azuki beans in aqueous systems. Agr Biol Chem Tokyo 52: 2717–2722.
  • Ricardo da Silva JM, Darmon N, Fenandez Y, Mitjavila S. 1991. Oxygen free radical scavenger capacity in aqueous models of deferent procyanidins from grape seeds. J Agr Food Chem 39: 1549-1552. 25. Szczesniak AS. 1987. Correlating Sensory with Instrumental Texture Measurements-An Overview of Recent Developments. J Texture Stud 18(1), 1-15.
  • St. Angelo AJ. 1996. Lipid oxidation in foods. Crit Rev Food Sci 36: 175-224.
  • Rababah T, Hettiarachchy NS, Horax R, Cho MJ, Davis B, Dickson J. 2006. Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation. Poultry Sci 8: 1107-1113.
  • Shirahigue LD, Plata-Oviedo M, Alencar SM, D'arce MABR, Vieira, TMFD, Oldoni TLC, Contreras- Castillo CJ. 2010. Wine industry residue as antioxidant in cooked chicken meat. Int J Food Sci 45: 863-870.
  • Kulkarni S, De Santos FA, Kattamuri S, Rossi SJ, Brewer MS. 2011. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Sci 88: 139–144.
  • Lu Y, Foo LY. 1999. The polyphenol constituents of grape pomace. Food Chem 65: 1-8.
  • Llorca E, Hernando I, Perez-Munuera I, Fiszman SM, Lluch MA. 2001. Effect of frying on the microsturcture of frozen battered squid rings. Eur Food Res Technol 231, 448-455.
  • Llorca E, Hernando I, Perez-Munuera QA, Larrea V, Lluch MA. 2007. The structure of starch granules in fried battered products. Food Hydrocol 21, 1407-1412.
  • Suarez RB, Campanone LA, Garcia MA, Zariyzky NE. 2008. Comparison of the deep frying process in coated and uncoated dough systems. J Food Eng 84, 383-393.

Üzüm Çekirdeği Tozu ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri

Yıl 2014, Cilt: 39 Sayı: 5, 291 - 298, 01.10.2014
https://doi.org/10.15237/gida.GD14032

Öz

Bu çalışma kapsamında; buğday unu, mısır unu, tuz ve kabartma ajanı ile hazırlanan basit kaplama hamuruna değişik oranlarda üzüm çekirdeği tozu (GSP) eklenerek kaplanan ve peynir altı suyu tozu çözeltisine (WPS) daldırılarak kaplanan tavuk eti parçalarının ön kızartma işleminden sonra nem, protein, yağ ve yüzeyde yapışma miktarları belirlenmiştir. Bunların yanı sıra, doku, taramalı elektron mikroskobu (SEM) ve tiyobarbitürik asit (TBA) analizleri yapılmıştır. Yapılan çalışma sonucunda GSP miktarı arttıkça nem (%66.20±0.71 – 68.22±0.38), protein (%16.16±1.36 – 19.73±1.40) ve yüzeyde yapışma miktarı (%26.27±0.43 – 36.13±0.71) artış gösterirken yağ miktarında (%8.18±0.17 – 4.78±0.54) azalış meydana gelmiştir. En düşük yağ miktarları WPS’ye daldırılarak hazırlanan örneklerde bulunmuştur. Uygulama yapılan örneklerde ön kızartma işleminden sonra da antioksidan aktivite gözlenmiş ve uygulama yapılan tüm örneklerin TBA değerleri (23.30±1.61 – 27.17±1.12 mg MDA/kg) kontrol ile karşılaştırıldığında daha düşük seviyelerde olsa da önemli bir fark belirlenmemiştir (P>0.05). Elde edilen sonuçlara göre kaplama harcı malzemesi olarak GSP kullanımı ve WPS’ye daldırma işlemi kaplama harcının kalitesinin geliştirilmesinde bir potansiyele sahiptir.

Kaynakça

  • Kim SY, Jeong SM, Park WP, Nam KC, Ahn DU, Lee SC. 2006. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chem 97, 472-479.
  • Llorca E, Hernando I, Perez M, Quiles A, Fiszman SM, Lluch MA. 2003. Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid. Eur Food Res Technol 216, 297-302.
  • Albert A, Perez-Munuera I, Quiles A, Salvador A, Fiszman SM, Hernando I. 2009. Adhesion in fried battered nuggets: performance of different hydrocolloids as predusts using three different cooking procedures. Food Hydrocolloid 23, 1443-1448.
  • Fiszman SM, Salvador A. 2003. Recent developments in coating batters. Trends Food Sci 14, 399-407.
  • Mukpraist A, Herald TJ, Boyle DL, Boyle EAE. 2001. Physicochemical and microbiological properties of selected rice flour based batters for fried chicken drum sticks. Poultry Sci 80, 988-996.
  • Dragich AM, Krochta JM. 2010. Whey protein solution coating for fat uptake reduction in deep fat fried chicken breast strips. J Food Sci 75(1), 43-47.
  • Mah E, Price J, Brannan RG. 2008. Reduction of oil absorption in deep fried, battered, and breaded chicken patties using whey protein isolate as a post breading dip: effect on lipid and moisture content. J Food Sci 73(8), 412-417.
  • Dogan SF, Sahin S, Sumnu G. 2005. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. J Food Eng 71, 127-132.
  • AOAC. 1984. Official Methods of Analysis (14th ed.). Arlington, VA: Association of Official Analytical Chemists.
  • AOAC. 1995. Official Methods of Analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists.
  • AOCS. 1998. Official Methods and Recomended Practices of the American Oil Chemists’ Society, 5th edn., edited by D. Firestone AOCS Press, Champaign.
  • Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant Activity Applying An Improved ABTS Radical Cation Decolorization Assay. Free Radic Biol Med 26(9/10): 1231–1237.
  • Tarladgis BG, Watts BM, Younathan, MT, Dugan L. 1960. A distillation method for the quantitative determination of malondialdehyde in rancid foods. J Am Oil Chem Soc 37: 44-48.
  • Baixauli R, Sanz T, Salvador A, Fiszman S. 2003. Effect of the addition of dextrin of dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloid 17, 305-310.
  • Barutcu I, Sahin S, Sumnu G. 2009. Effects of microwave frying and different flour types addition on the microstructure of batter coatings. J Food Eng 95, 684-692.
  • Sahin S, Sumnu G, Bilge A. 2005. Effect of batters containing different gum types on the quality of deep-fat fried chicken nuggets. J Sci Food Agr 85, 2375–2379.
  • Bouchon P, Aguilera JM, Pyle DL. 2003. Structure oil-absorption relationships during deep-fat frying. J Food Sci 68, 2711–2716.
  • Sanz T, Salvador A, Fiszman SM. 2004. Effect of concentration and temperature on properties of methylcellulose-added batters application to battered, fried seafood. Food Hydrocolloid 18, 127-131.
  • Salvador A, Sanz T, Fiszman SM. 2006. Dynamic rheological characteristics of wheat flour-water doughs. Effect of adding NaCl, sucrose and yeast. Food Hydrocolloid 20, 780-786.
  • Gamble MH, Rice P, Selman JD. 1987. Distribution and morphology of oil deposits in some deep fried products. J Food Sci 52(6), 1742-1745.
  • Nasiri FD, Mohebbi M, Yazdı FT, Khodaparast MHH. 2012. Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets. Food Bioprocess Tech 5, 1238-1245. 22. Saito M, Hosoyama H, Ariga T, Kataoka S, Yamaji N. 1998. Antiulcer activity of grape seed extract and procyanidins. J Agr Food Chem 46: 1460-1464.
  • Ariga T, Koshiyama I, Fukushima D. 1988. Antioxidative properties of procyanidins B-1 and B-3 from azuki beans in aqueous systems. Agr Biol Chem Tokyo 52: 2717–2722.
  • Ricardo da Silva JM, Darmon N, Fenandez Y, Mitjavila S. 1991. Oxygen free radical scavenger capacity in aqueous models of deferent procyanidins from grape seeds. J Agr Food Chem 39: 1549-1552. 25. Szczesniak AS. 1987. Correlating Sensory with Instrumental Texture Measurements-An Overview of Recent Developments. J Texture Stud 18(1), 1-15.
  • St. Angelo AJ. 1996. Lipid oxidation in foods. Crit Rev Food Sci 36: 175-224.
  • Rababah T, Hettiarachchy NS, Horax R, Cho MJ, Davis B, Dickson J. 2006. Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation. Poultry Sci 8: 1107-1113.
  • Shirahigue LD, Plata-Oviedo M, Alencar SM, D'arce MABR, Vieira, TMFD, Oldoni TLC, Contreras- Castillo CJ. 2010. Wine industry residue as antioxidant in cooked chicken meat. Int J Food Sci 45: 863-870.
  • Kulkarni S, De Santos FA, Kattamuri S, Rossi SJ, Brewer MS. 2011. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system. Meat Sci 88: 139–144.
  • Lu Y, Foo LY. 1999. The polyphenol constituents of grape pomace. Food Chem 65: 1-8.
  • Llorca E, Hernando I, Perez-Munuera I, Fiszman SM, Lluch MA. 2001. Effect of frying on the microsturcture of frozen battered squid rings. Eur Food Res Technol 231, 448-455.
  • Llorca E, Hernando I, Perez-Munuera QA, Larrea V, Lluch MA. 2007. The structure of starch granules in fried battered products. Food Hydrocol 21, 1407-1412.
  • Suarez RB, Campanone LA, Garcia MA, Zariyzky NE. 2008. Comparison of the deep frying process in coated and uncoated dough systems. J Food Eng 84, 383-393.
Toplam 31 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Ece Cagdas Bu kişi benim

Seher Kumcuoglu Bu kişi benim

Yayımlanma Tarihi 1 Ekim 2014
Yayımlandığı Sayı Yıl 2014 Cilt: 39 Sayı: 5

Kaynak Göster

APA Cagdas, E. ., & Kumcuoglu, S. . (2014). Üzüm Çekirdeği Tozu ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri. Gıda, 39(5), 291-298. https://doi.org/10.15237/gida.GD14032
AMA Cagdas E, Kumcuoglu S. Üzüm Çekirdeği Tozu ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri. GIDA. Ekim 2014;39(5):291-298. doi:10.15237/gida.GD14032
Chicago Cagdas, Ece, ve Seher Kumcuoglu. “Üzüm Çekirdeği Tozu Ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri”. Gıda 39, sy. 5 (Ekim 2014): 291-98. https://doi.org/10.15237/gida.GD14032.
EndNote Cagdas E, Kumcuoglu S (01 Ekim 2014) Üzüm Çekirdeği Tozu ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri. Gıda 39 5 291–298.
IEEE E. . Cagdas ve S. . Kumcuoglu, “Üzüm Çekirdeği Tozu ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri”, GIDA, c. 39, sy. 5, ss. 291–298, 2014, doi: 10.15237/gida.GD14032.
ISNAD Cagdas, Ece - Kumcuoglu, Seher. “Üzüm Çekirdeği Tozu Ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri”. Gıda 39/5 (Ekim 2014), 291-298. https://doi.org/10.15237/gida.GD14032.
JAMA Cagdas E, Kumcuoglu S. Üzüm Çekirdeği Tozu ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri. GIDA. 2014;39:291–298.
MLA Cagdas, Ece ve Seher Kumcuoglu. “Üzüm Çekirdeği Tozu Ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri”. Gıda, c. 39, sy. 5, 2014, ss. 291-8, doi:10.15237/gida.GD14032.
Vancouver Cagdas E, Kumcuoglu S. Üzüm Çekirdeği Tozu ve Peynir Altı Suyu Tozunun Tavuk Nugget Kalitesi Üzerine Etkileri. GIDA. 2014;39(5):291-8.

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