Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets

Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4 °C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P < 0.05). All antioxidant combinations except for Aa + GE 0.01 were effective at delaying lipid oxidation (CD, POV, and TBARS) when compared to the control or Aa. Raw samples with GE 0.2 and Aa + GE 0.1 exhibited lower bacterial populations during storage. The sensory characteristics (color, juiciness, flavor, tenderness, and overall acceptability) did not differ significantly in all deep fried chicken nugget samples, except color, whereas storage time had a significant effect (P < 0.05). The results suggest the possibility of utilizing raw and deep fried chicken nuggets with a mixture of ganghwayakssuk and ascorbic acid for the increase of shelf-life and quality.     

Effect of banana and soybean hull flours on vacuum‐packaged chicken nuggets during refrigeration storage

The green banana flour (GBF), soybean hull flour (SHF) and combination (50:50) of GBF and SHF were added at the level of 4% each to evaluate the storage characteristics of chicken nuggets. The pH values were declined (P < 0.05) over storage periods. Lipid oxidation products were higher (P < 0.05) in control samples; however, they were increased in all samples with the increase in storage time. GBF‐added samples had lower (P < 0.05) free fatty acid contents when compared to other treated nuggets including control. With respect to microbial quality, standard plate counts, psychrotrophic counts and Lactobacillus spp. counts were increased (P < 0.05) with the storage periods. Total coliforms, Staphylococcal spp. and Yeast and mould counts were detected sporadically. Result of sensory evaluation indicates that scores for all attributes were declined gradually with storage time, and slight off‐flavour was noticed on the day 45. So, chicken nuggets developed with GBF and SHF could have shelf life in between 36 and 45 days at 4 ± 1 °C under vacuum‐packaging conditions.     

Porosity determination of deep‐fat‐fried coatings using pycnometer (Fried batter porosity determination by pycnometer)

The effect of processing conditions such as frying time and temperature, and batter formulation on pore development in deep‐fat fried chicken nuggets coatings were studied using helium pycnometer method. Chicken nuggets with preformed and laboratory prepared batter coatings were fried at temperatures between 170 and 190 °C for a time range between 0 and 240 s. There was significant (P < 0.05) effect of frying temperature and batter formulation on porosity. Porosity increased with frying time and temperature, and ranged between 2.15 and 47.92% for the preformed batter and 9.96 and 54.76% for the formulated batters. Apparent and bulk densities of the preformed batters increased and decreased with frying time, respectively, but both declined gradually with increasing frying temperature. As the level of rice flour in the formulation increased, apparent and bulk densities also increased. Batter formulation and frying temperature significantly (P < 0.05) influenced the variation in moisture and fat content of the fried batter. Porosity demonstrated positive and negative correlation with fat uptake and moisture loss, respectively, for all the batter coatings.     

Influence of Polyphosphate on Storage Stability of Restructured Beef and Pork Nuggets

Influence of polyphosphate on sensory and chemical characteristics of battered and breaded, cooked, restructured beef and pork nuggets was evaluated over 20 wk storage. Beef and pork nuggets manufactured with polyphosphate had lower (P<0.05) initial thiobarbituric acid (TBA) values than those manufactured without polyphosphate (controls); and values remained lower (P<0.05) than control treatments over 20 wk of storage. Sensory panelists detected less (P<0.05) off-flavor in pork nuggets manufactured with polyphosphate than nuggets in control treatments. Detection of off-flavor in pork nugget control treatments may be attributed to higher TBA values (increased lipid oxidation) in the pork product. Addition of polyphosphate protected nuggets from lipid oxidation and subsequent off-flavor development.     

The Effect of Edible Coatings and Pressure Frying Using Nitrogen Gas on the Quality of Breaded Fried Chicken Nuggets

ABSTRACT: The effects of 2 edible coatings, methylcellulose (MC) and whey protein isolate (WPI), and 2 pressure sources (nitrogen gas and steam) on the quality attributes (crispness, moisture and fat content, juiciness, color, and texture) of breaded fried chicken nuggets were evaluated. MC or WPI was incorporated into either the pre-dust or the batter before frying. Chicken nuggets were fried in a modified restaurant-type pressure fryer under a constant pressure of 163 kPa at 175°C for 240 s. Samples were held under a heat lamp at 60°C for 0-, 10-, 20-, and 30-min time intervals. Crispness was evaluated using a nondestructive ultrasonic technique. Coating type and pressure source had a significant effect ( P < 0.05) on all quality attributes. Chicken nuggets fried using nitrogen gas were crispier ( P < 0.05) than those fried with steam. The treatment combination of MC incorporated into the pre-dust and frying with nitrogen gas was the most effective at maintaining product crispness.     

QUALITY OF NUGGETS PREPARED FROM FRESH AND SMOKED SPENT LAYER CHICKEN MEAT

Nuggets were prepared from fresh and smoked meats of spent layer chicken of age approximately 18 months, packed in polyethylene bags and stored at -18 ± 2C for 6 months. Thawed nuggets were fried on hot pan coated with refined sunflower oil and product quality was evaluated. Nuggets from smoked chicken had lower (P ± 0.05) moisture and higher fat contents and lower weight loss on frying compared to fresh meat nuggets. Free fatty acid (FFA expressed as percent of oleic acid) increased from 3.6 to 3.9 and 3.2 to 3.7, and thiobarbituric acid (TBA) values (mg malonaldehyde/kg sample) increased from 0.90 to 1.19 and 0.63 to 0.71 for fresh and smoked meat nuggets, respectively, during frozen storage for 6 months. Shrinkage in product diameter on frying ranged from 4.6 to 5.0%. Warner-Bratzler shear values ranged from 0.89 to 1.28 lbs for all products stored frozen up to 6 months. Sensory quality scores for smoked meat nuggets were significantly (P ± 0.05) higher, except for juiciness (P ≥ 0.05), than for fresh meat nuggets. Smoked chicken meat produced better nugget products compared to fresh meat as indicated by lower FFA and TBA values and better sensory quality attributes. Products packed in polyethylene bags can be stored at -18 ≥ 2C for up to 6 months without marked deterioration in product quality.     

菌体蛋白替代鸡胸肉的炸鸡块品质变化

为探究菌体蛋白在肉制品领域的应用可行性,使用菌体蛋白替代不同比例的鸡胸肉制作炸鸡块,并对获得的炸鸡块进行营养组成、烹饪损失、色泽、质构特性以及感官评价测试。结果表明：菌体蛋白替代20%～60%鸡胸肉制作的炸鸡块产品,蛋白含量在21.12 g～18.78/100 g,脂肪含量在9.98～10.48 g/100 g,膳食纤维含量在2.22～5.23 g/100 g。随着菌体蛋白比例增加,炸鸡块的烹饪损失由19.19%减小到16.28%,硬度由4.48 N升高到5.97 N,弹性呈现先升高后降低的趋势。菌体蛋白替代20%鸡胸肉的炸鸡块与无菌体蛋白的产品相比,营养组成差异小,嫩度无差异(p>0.05),但亮度(L^*67.60)增加,咀嚼性与弹性分别提高43.95%与17.95%(p<0.05),感官评价接受度良好。综上所述说明菌体蛋白可用于制备新型炸鸡块产品,研究能够为菌体蛋白作为动物蛋白替代的应用开发提供技术支持。     

Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets

In this paper, the effects of soy and corn flour (5 and 10% w/w) addition to the batter formulation on the quality of deep fat-fried shrimp nuggets were evaluated. Rheological properties of batters, coating pick-up, moisture content, and oil content of the samples were determined. Shrimp nuggets were fried at 150 °C, 170 °C, 190 °C, for 1, 2, 3, 4, and 5 min. The coating pick-up, oil and moisture content were found to be directly proportional to batter viscosity. All batters were found to show shear thinning behavior by exhibiting flow behavior index ≤ 1. The batters were modeled as power law fluids. Batter formulation, frying time, and temperature significantly (p < 0.01) affected moisture and oil content of shrimp nuggets. Soy flour added batters provided the highest consistency index, 7.595 and 10.635 Pa.sⁿ for 5% and 10% soy flour added, respectively. Soy flour was found to be an effective ingredient in decreasing oil content of fried nuggets. Batters containing 5% corn flour showed the lowest moisture content and the highest oil content among all the formulations. The mean moisture and fat content of shrimp nuggets coated with batter contained 10% soy and 5% corn flour, fried at 190 °C, for 5 min were 0.59 ± 0.022, 0.480 ± 0.029 and 0.149 ± 0.035, 0.346 ± 0.024 (g/g db), respectively.     

QUALITY CHARACTERISTICS OF GLUTEN‐FREE CHICKEN NUGGETS EXTENDED WITH SORGHUM FLOUR

ABSTRACT

Application of coarse cereal flours is recommended to replace wheat gluten in meat products and to avoid gluten allergy in susceptible populations. Sorghum flour is a good source of dietary fiber and provides nonglutinous flours and scope for making gluten‐free meat products. Keeping this in view, the present research was envisaged to evaluate the different quality characteristic of gluten‐free chicken nuggets prepared with sorghum flour. Three types of chicken nuggets viz., Control chicken nuggets (CCNs), gluten‐free nuggets (GFN1 with 5% sorghum flour and GFN2 with 10% sorghum flour) were compared for different physicochemical, instrumental texture, color and sensory characteristics. Use of sorghum flour significantly (P < 0.05) increased the product yield and dietary fiber content in GFN1 and GFN2 as compared with CCN. Instrumental color results showed that lightness (L* value) and redness (a*) values were significantly (P < 0.05) lower in GFN1 and GFN2 as compared with CCN. Texture profile analysis indicated that incorporation of sorghum flour significantly (P < 0.05) improved hardness, gumminess and chewiness. Sensory scores of GFN1 and CCN were significantly (P < 0.05) higher than GFN2. It was concluded that that 5% sorghum flour is optimum to prepare gluten‐free chicken nuggets.

PRACTICAL APPLICATIONS

Sorghum is coarse millet and a popular staple diet in many developing countries. The results of this study support that sorghum flour can serve as a functional ingredient in developing healthy meat products. Use of sorghum flour in the formulation of wheat free meat products is an alternative to avoid gluten allergy. These gluten‐free meat products have potential to reach the niche markets and will be highly acceptable to gluten allergic consumers who demand gluten‐free products. Therefore, sorghum based food products can be marketed as health/functional products.     

Evaluation of a Modified pH‐Shift Process to Reduce 2‐Methylisoborneol and Geosmin in Spiked Catfish and Produce a Consumer Acceptable Fried Catfish Nugget‐Like Product

Abstract: Muddy and/or musty off‐flavors in farmed‐raised catfish occur as a result of the absorption of geosmin (GEO) and 2‐methylisoborneol (MIB), compounds produced by algae. Previous research suggests the acid pH‐shift method may be able to reduce off‐flavors to produce a consumer acceptable product. The objective of this research was to evaluate application of the acid pH‐shift method using a shaker sieve for protein recovery and to evaluate consumer acceptability of a resultant batter‐coated fried nugget‐like catfish product. Farm‐raised catfish were either allowed to depurate (control) or treated with 1 ppb GEO or MIB. Fillets from each replicate were collected and ground and treated by the acid pH‐shift process. Samples from all treatments and replicates were evaluated for residual GEO and MIB. In addition, batter‐coated fried catfish samples were prepared for a consumer sensory evaluation. Results demonstrated that the pH‐shift process decreased moisture, ash, and collagen content of catfish fillet tissue (P < 0.05). Flavor of control samples was preferred (P < 0.05). Texture of catfish samples treated by the pH‐shift process was preferred (P < 0.05). Results demonstrate the pH‐shift process can be utilized to reduce off‐flavors and increase the acceptability of a processed catfish product. Practical Application: Use of a sieve as an economic alternative for the pH‐shift process was evaluated for removing off‐flavors from catfish. Difficulties were encountered with regard to protein recovery using the sieve and suggestions are made to, perhaps, make the process more applicable for a sieve‐based recovery step. The process as described reduced off‐flavors, but only 2‐fold suggesting the process would work best on catfish near or just over off‐flavor thresholds. Results also indicated the pH‐shift process could be used to improve texture of a fried catfish product designed to be similar to chicken nuggets.     

Effect of dietary humate on the pH,TBARS and microbiological properties of vacuum‐ and aerobic‐packed breast and drumstick meats of broilers

The current trial determined the influence of dietary humate, including humic, fulvic and ulmic acids and some microminerals on the pH, TBARS and microbiological properties of vacuum‐packed and aerobic‐packed breast fillets and drumsticks of broilers. A total of 240 male broiler chicks (Ross‐308) were randomly allocated into four dietary treatments (H₀, H₁, H₂ and H₃ groups). A basal diet (H₀), basal diet plus 0.1 (H₁), 0.2 (H₂) and 0.3% (H₃) humate (Farmagulator DRY^?, Humate, Farmavet International Inc, Kocaeli 41 400, Turkey) were offered during the experimental feeding period. At the end of the trial all chicks were slaughtered. After standard dissection of carcasses, the breasts and drumsticks were divided into two groups for vacuum packaging or aerobic packaging. Packed breasts and drumsticks were stored at 3 °C for 12 days. The breasts and drumsticks were analyzed for pH, TBARS, total mesophilic, total psychrotrophic, lactic acid bacteria and Enterobacteriacea counts at 0, 2, 4, 6, 8, 10 and 12 days of storage. The feeding of humate decreased pH values of breast fillets and drumstick muscles (p < 0.01), especially at the 0.1% level. The TBARS value decreased (p < 0.01) when compared with the without‐humate group (H₀). Total aerobic mesophilic (p < 0.01), total aerobic psychrotrophic (p < 0.01) and lactic acid bacteria (p < 0.05) counts were lower in the H₃ group than the other groups. The effect of meat type on pH, TBARS, total aerobic mesophilic (p < 0.01) and lactic acid bacteria (p < 0.05) and Enterobacteriacea counts was significant. While the pH and TBARS values of breast fillets were lower than those of drumstick meats, the total mesophilic, total psychrotrophic, lactic acid bacteria and Enterobacteriacea counts of drumstick meats were higher than those of breast fillets. The effect of packaging type on pH (p < 0.01), TBARS (p < 0.01), total aerobic psychrotrophic bacteria (p < 0.01) and Enterobacteriacea counts (p < 0.01) was found statistically significant and the maximum values were determined in the aerobic‐packed samples. In addition, investigated parameters were also affected by storage period. While the total aerobic mesophilic count decreased, the other parameters increased when compared with zero day of storage. Copyright © 2005 Society of Chemical Industry     

Effects of batters containing different gum types on the quality of deep‐fat fried chicken nuggets

The effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep‐fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flours, 1.0% gum, 1.0% salt and 0.5% leavening agent. As control, batter without gum addition was used. Samples were fried at 180 °C for 3, 6, 9 and 12 min. The hardness and oil content of the chicken nuggets increased whereas the moisture content decreased during frying. HPMC and xanthan gums reduced oil absorption significantly compared with other gums and the control. When gum arabic was added to the batter formulation, a product with the highest oil content and porosity was obtained. Copyright © 2005 Society of Chemical Industry     

Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips

The frying performance of an enzymatically transesterified palm stearin and palm kernel olein (1:1 by weight) blend was compared with its control (physical mixture or no enzyme added) and a commercial plastic frying shortening (CS). The samples were used as deep-fat frying media at 180°C for banana chips for seven consecutive days. The samples were then analysed for iodine value (IV), free fatty acid (FFA) content, peroxide value (PV), thiobarbituric acid (TBA) value, p-anisidine value (AV), total polar compounds (TPC), fatty acid composition, specific extinction, E^1%_1cm at 233 and 269 nm, polymer contents, viscosity and colour indices. The fried banana chips were analysed for acceptability by sensory evaluations. Storage properties of the banana chips were also evaluated by trained sensory panellists and a modified TBA test. The transesterified blend was found to have significantly (P<0.05) higher IV, FFA, PV, TBA value, AV, TPC, E^1%_1cm at 233 and 269 nm values, polymer content, viscosity and colour indices compared to the control, indicating that the transesterified blend was more susceptible to oxidative deterioration during deep-fat frying. CS generally showed the largest changes in most of the parameters, basically due to its high polyunsaturated fatty acid levels. There was no significant difference (P>0.05; for all the attributes tested) between the acceptability of the banana chips fried by the transesterified and control blends. However, the banana chips fried in CS had significantly (P<0.05) lower scores in terms of flavour, aftertaste and overall acceptability. This might be due to the typical hydrogenation flavour of CS. In the storage stability study of the banana chips, it was found that the banana chips fried in the transesterified blend were significantly (P<0.05) more rancid (lower score in sensory evaluations) and had a higher TBA value at the end of the storage time than the control.     

Antioxidant activity of pomegranate rind powder extract in cooked chicken patties

The radical scavenging activity, reducing power and phenolic composition of pomegranate rind powder extract (RP) were determined and antioxidant properties of RP was evaluated in cooked chicken patties compared with vitamin C (VC) during refrigerated storage. Freshly minced chicken meat were assigned to one of the following six treatments: control (meat without any antioxidant); RP 5, RP 10, RP 15 and RP 20 (5, 10, 15 and 20 mg equivalent RP phenolics 100 g^?1 meat, respectively) and VC 50 (50 mg VC 100 g^?1 meat). The RP exhibited significantly (P < 0.05) higher reducing power and 1,1‐diphenyl‐2‐picrylhydrazyl radical scavenging activity. Incorporation of RP into chicken patties significantly (P < 0.05) reduced the HunterLab L* values compared with control and VC patties. Total phenolic content (as tannic acid equivalent) significantly (P < 0.05) increased from 308 in control to 441 μg g^?1 in RP 20 patties. Addition of RP to chicken patties did not affect any of the sensory attributes. The values of thiobarbituric acid reactive substances were significantly (P < 0.05) reduced from 1.530 in control patties to 0.135 mg malonaldehyde kg^?1 samples in RP patties. Pomegranate rind powder extract treatment (RP 10, RP 15 and RP 20) substantially inhibited (P < 0.05) lipid oxidation in cooked chicken patties to a much greater extent than VC treatment. Therefore, pomegranate rind powder can be utilized as an excellent natural antioxidant source.     

高压静电油炸对花生油及鸡胸肉食用品质的影响

为了研究高压静电油炸对花生油及鸡胸肉食用品质的影响,将鸡胸肉进行高压静电油炸(处理组:4 kV电压条件下,加入1 L花生油,油炸鸡胸肉120 s)和普通油炸(对照组:普通油炸锅,加入1 L花生油,油炸鸡胸肉120 s),测定花生油的过氧化值、酸价、丙二醛含量、色差以及鸡胸肉油炸失重率、质构和感官评定分值等指标。结果表明,高压静电油炸与普通油炸鸡胸肉后,花生油的酸价没有明显差异,但是高压静电油炸后的花生油过氧化值、丙二醛含量均比普通油炸的显著降低(p<0.05),油炸8批次鸡胸肉后,高压静电油炸鸡胸后的花生油亮度值为29.91,显著低于普通油炸鸡胸后花生油的亮度值(p<0.05);高压静电油炸的鸡胸肉失重率明显低于普通油炸后鸡胸肉的失重率(p<0.05),高压静电油炸鸡胸肉的感官评定分值较好。高压静电处理能提高油炸鸡胸肉的食用品质和产率,延缓花生油劣化。     

QUALITY EVALUATION OF DEEP-FAT FRIED ONION RINGS1

Battered and breaded onion rings were deep-fat fried at 170 or 190C for 30, 45, or 60s and subjected to several physical tests and to an overall desirability sensory evaluation. Hunter a color values (redness), specific shear force, and toughness increased (p < 0.01) with both frying temperature and frying time. Onion rings deep-fat fried at 190C for 60s had the highest mean overall desirability sensory score. Onion moisture content and coating redness were positively (p < 0.05) correlated with overall desirability. Coating moisture content and coating fat content were negatively (p < 0.05) correlated with overall desirability.     

Effect of gas composition on rabbit meat quality in modified atmosphere packaging

This study examines the effect of four types of modified atmospheres (MA), (A: 30% CO₂ + 70% O₂; B: 30% CO₂ + 30% O₂ + 40% N₂; C: 40% CO₂ + 60% N₂; D: 80% CO₂ + 20% O₂), on the quality of rabbit meat. Meat quality was assessed by examining pH, colour, drip loss (DL), cooking loss (CL) and shear force (SF). Similar values of pH were observed for all treatments and increased over time (p < 0.05). Acceptance of meat (on the basis of overall appearance) correlated (p < 0.001) with Chroma, time storage and type of MA. Samples packed with A were the most acceptable over time. Samples packed with D showed highest DL values, while in this same group CL values were highest (p < 0.05) only during the first 5 days post‐packing. SF values decreased with ageing, and in general similar values were observed for all treatments. Copyright © 2005 Society of Chemical Industry     

COMPARISON OF BATTER-BREADED BEEF NUGGETS DEEP-FRIED IN COTTONSEED AND SOYBEAN OILS AND LIQUID SHORTENINGS

Restructured beef nuggets were batter-breaded and deep-fried in commercial cottonseed oil (CO), cottonseed liquid shortening (CLS), soybean oil (SO) and soybean liquid shortening (SLS) and stored at 4C for 0 or 4 days. Weight losses during frying and reheating were not significantly influenced by the frying medium used. No major sensory differences were noted among the different products except that, on day-0, nuggets fried in SLS had a "slight" warmed-over flavor due to the reversion flavor of the frying medium itself. On day-0, nuggets fried in CO or CLS had lower TBA values than those fried in SO or SLS. However, on day-4, nuggets fried in CLS or SLS had lower TBA values than nuggets fried in CO or SO. CLS may be the frying medium of choice among the four because of its ability to resist lipid oxidation in both fresh fried and stored nuggets.     

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep‐fat frying of chicken nuggets and French fries

Stability of palm olein (PO) and a blend 50% palm olein/50% canola oil (POC) during deep‐fat frying at 180 °C of French fries (FF) or chicken nuggets (CN) was studied through the determination of physical and chemical parameters in the fresh and used oils. Degradation at the end of the study resulted in total polar compounds of 12–13.5% for PO and 11.5–14.5% for POC and viscosity of 65–123.3 cP for PO and 63–72.8 cP for POC. Lower peroxide values (5.33–6.32) were obtained for the blend (PO had 5.21–8.55). Food type affected colour parameters and p‐anisidine value of the oils. For CN, the lowest fat content and higher hardness were obtained when they were fried in PO. CN caused a faster deterioration in the oils, in comparison with FF, especially in POC. Gas chromatography allowed to observe differences in fatty acids composition for both used oils.