Improvement of crunchiness of battered fish nuggets

In this study, two strategies to improve the crunchiness of fish nuggets for microwave final cooking were employed: addition of dextrin into batter formulation, and using a package containing a susceptor material, which improves heat transmission and increases the temperatures reached in the microwave. In this work, two dextrins (one of high solubility and other of medium solubility) were used to study their effect in battered, prefried fish nuggets, finally cooked by three different procedures: deep frying, microwaving and microwaving with susceptor packaging. In addition, all tests were performed with and without batters containing methylcellulose in order to assess the effect of oil uptake. The crunchiness of fish nuggets was evaluated by a recently developed method which simultaneously registered texture and sound measurements during the cutting of the nuggets. The profiles of the fried nuggets had numerous force and sound peaks and a typical jagged plateau shape, whereas those of the microwaved samples had force peaks that disappeared and the profiles adopted a smooth ascending curve. However, the use of the susceptor slightly improved the number of sound peaks. In addition, sensory crunchiness and other sensory attributes were measured by a trained panel. When the dextrins-containing nuggets were cooked by microwave and susceptor, they were perceived as crunchier as and oilier than the other samples.     

Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements

Fried potato chips retaining various moisture contents (MCs) (2.21–9.20%) were analysed to estimate the intensity of crispness and consumer acceptance by texture and acoustic measurements. The MC of the chips was highly correlated with the mechanical maximum force (MMF) in the texture measurement, total area (MTA) and number of sound peaks (NSP) in the acoustic measurement. The intensities of crispness and consumer acceptance decreased as the MC of potato chips increased. For the predictive models established, the combined use of mechanical and acoustic parameters was shown to better predict sensory crispness intensity [R² = 0.975, root mean square error of prediction (RMSEP) = 0.138] and consumer overall liking (R² = 0.966, RMSEP = 0.111) than either parameter alone. Based on the instrumental‐sensory crispness equivalent table established, the estimated values of the MTA were below 71.24, while the NSP should be above 22.81 to meet ‘slightly like’ category of consumer acceptance.     

薯片断裂声学特性与硬度、脆度相关性研究

利用质构仪对薯片硬度、脆度进行断裂试验,同时收集断裂声信号进行对比分析,建立薯片酥脆度与声学特征之间的关系,对其进行物理性质的声学评级。针对3种不同薯片产品的硬度、脆度及韧性,与其断裂声音特性之间的关系进行相关性分析。结果表明:薯片脆性越大,硬度越小,韧性越小,断裂声声压级越大,但不呈线性相关。     

Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer

The crispness of different potato chip samples was evaluated by uniaxial compression using a widely employed instrument. Acoustic and mechanical events were measured simultaneously during deformation and fracture of the samples at a constant speed. We particularly focused on the mechanical and acoustic characteristics in the vicinity of the major fracture point to confirm the hypothesis that the crispness of potato chips is perceived when they are totally fractured. The results indicated a significant correlation between the magnitudes of the force drop at the fracture point and associated sound pressure. The magnitude of the force drops at the major fracture point differed significantly among the samples, however, the results did not perfectly reflected the perceived crispness of the potato chip samples.     

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。     

Correlating Objective Measurements of Crispness in Breaded Fried Chicken Nuggets with Sensory Crispness

ABSTRACT: Crispness is one of the most distinctive textural characteristics of dry crisp and fried products. This study was undertaken with the following objectives: to determine ultrasonic parameters and mechanical properties and to investigate the relationships between the instrumental parameters and sensory crispness obtained using a trained panel for chicken nuggets. Significant differences in ultrasonic velocity, transmission loss, peak force, and total energy were observed among the samples cooked by different methods. Ultrasonic velocity had high correlation with sensory crispness. This indicates that the ultrasonic velocity could predict sensory crispness.     

Characterization of crispness of French fries by fracture and acoustic measurements,effect of pre-frying and final frying times

The influence of pre-frying and final frying time on the crispness of French fries was evaluated by simultaneous analysis of the fracture and acoustic properties during instrumental simulation of human chewing. The analysis of the frequency distribution of the force and sound events corresponding to the crust of the French fry reflected an effect of both pre-frying and final frying time on instrumental crispness. Up to 60 s pre-frying, an increase in the number and magnitude of force and sound events was found, which reflect an increase in crispness. The increase in final frying time increased crispness, but it cannot counterbalance a lack of pre-frying. The moisture content of the whole French fries cannot explained the effect of pre-frying on crispness. Conversely, the effect of pre-frying can be explained when considering only the moisture content of the crust. Pre-frying may allow an easier loss of water from the crust during final frying, which will enhance its crispness.     

Understanding and predicting sensory crispness of deep‐fried battered and breaded coatings

Crusted crispness refers to coatings with a dry and brittle surface contrasting a high‐moisture core; it is desirable for the enjoyment and quality of deep‐fried goods. This study aims to investigate instrumental measurements and sensory measurements of crispness. Deep‐fried breadcrumb coatings of eight sizes were investigated: 4.0 mm, 2.8 mm, 2.0 mm, 1.4 mm, 1.0 mm, 710 μm, 500 μm, and 355 μm. Sensory profiling was carried out to develop a tailored lexicon for deep‐fried battered and breaded shrimp. Principal component analysis highlights that large breadcrumb sizes correlate with crispness, hardness, particle size, surface color, color uniformity, surface irregularity, total porosity, maximum force, area, drop in force, number of sound peaks, and sound pressure level. Agglomerative hierarchical clustering was used to confirm clustering of samples according to breadcrumb size. Multiple factor analysis confirmed overall correlation between sensory measurements and instrumental measurements (RV = 0.810). Partial least squares regression was used to develop a predictive model for crispness from instrumental measurements (R² = .854). The use of texture analysis and Acoustics provide information of the structures strength and deformation behavior, while X‐ray microCT provides a high resolution and noninvasive method that acquires information on the internal morphology. These instrumental methods collectively demonstrate the relationship between microstructure to sensory. This study investigates how a change in the microstructure of deep‐fried battered and breaded coatings affect crispness perception. These changes were investigated analytically and by using a sensory panel, this is important from a manufacturing perspective in order to understand what the major contributors are to a crisp texture. The key highlights of this study include both instrumental measurements and sensory measurements can be used to measure crispness as both types of testing are correlated. Changes in the size of breadcrumbs affect both instrumental measurements and sensory measurements. A predictive model can be re‐simulated to allow prediction of crispness in deep‐fried battered and breaded coatings.     

Predicting the sensory crispness of coated turkey breast by its acoustic signature

Crispness of coated turkey breast after frying, and reheating by microwave or oven, was evaluated by sensory, mechanical tests and a newly developed acoustic signature-classifying model (ASCM). The acoustic signatures were recorded during compression-tests and analyzed by the ASCM. Support vector machines (SVM) and Fuzzy KNN classifiers were used to performed classification of the acoustic signals to frying, and heating by microwave or oven. The sensory crispness scores and the initial slope of the force deformation curve were predicted using frequency domain spectra of the acoustic signals by neural networks (NN). The results showed that a linear classifier (LC) provides satisfying predictions of the sensory crispness grades and the initial slope of the force deformation curve for fried and microwave heated samples.     

植物蛋白肉产品品质评价及过敏原分析

为考察不同类别、不同品牌植物蛋白肉的品质,对市售18种植物蛋白肉产品进行感官评价及仪器检测,并对感官评价结果与仪器分析结果进行关联性分析,进一步探讨了过敏原的存在风险.通过外观、风味、口感等方面的指标可对植物蛋白鸡块、牛肉饼、肉馅品类有效评价产品像真性.全质构分析(TPA)参数中的咀嚼性和剪切力可以有效地评价感官指标,...     

Understanding the texture of low moisture cereal products: mechanical and sensory measurements of crispness

The texture of extruded starch products has been measured sensorially and instrumentally. The instrumental data were analyzed using different approaches such as fractal analysis and peak analysis. The data showed useful correlations between sensory crispness and crackliness and a parameter obtained from the application of a newly developed fractal method to analyze the force deformation curve obtained from a penetration test of the cereal samples. This suggests that fractal analysis of the force‐deformation plots could be used instead of sensory analysis. Moreover, it was observed that an increase in water content altered the texture of starch based samples from crispy to crackly, whereas the texture of starch‐sucrose samples remained unchanged in the same hydration range. © 2000 Society of Chemical Industry     

Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.)

BACKGROUND: There is growing demand for the meat products having healthier characteristics. In an endeavour to develop low‐salt, low‐fat and high‐fibre chicken nuggets an investigation was carried out to observe the effects of partial replacement (40%) of sodium chloride in pre‐standardised low‐fat chicken nuggets (Control, 20 g kg^?1 NaCl) with a salt substitute blend as well as incorporation of bottle gourd (Lagenaria siceraria L.) in the resulting low‐salt, low‐fat products at three different levels, i.e. 50, 75 and 100 g kg^?1 (Treatments, 12 g kg^?1 NaCl) on the various quality attributes. RESULTS: Sodium chloride replacement decreased (P < 0.01) emulsion and product pH, cooking yield, moisture, ash, yellowness, hue value and textural properties. pH values, moisture and dietary fibre increased (P < 0.01) while cooking yield, % protein, textural properties and total cholesterol were decreased with the incorporation of bottle gourd in low‐salt, low‐fat nuggets. Sensory attributes of the product were not affected with salt replacement; however, inclusion of bottle gourd at higher levels decreased (P < 0.05) flavour and texture scores. CONCLUSION: The results suggest that low‐salt, low‐fat and high‐fibre chicken nuggets can be developed with the use of a salt substitute blend and bottle gourd without affecting their acceptability. Copyright © 2012 Society of Chemical Industry     

Instrumental and sensory evaluation of crispness: I—In friable foods

Using the Constant Loading Rate Texture Testing instrument it was possible to extract from the deformation/time and force/time curves together with the sound emitted from the samples during the test, those variables included in both the definition of crispness and the assumption that in the case of friable foods crispness may be regarded as ‘compressive brittleness’.Significant correlations (P<0·01) were obtained between sensory crispness and the instrumental variables: equivalent sound level L_eq (r = 0·701), ratio of work done during fracture to total work W_F/W_T (r = 0·878) and fracture or collapse rate (r = 0·570).A poor correlation between sensory crispness and both sensory hardness (r = 0·398) and instrumental fracture force (r = 0·018) indicates that a hard friable food material is not necessarily a crisp one, whereas the highly significant correlation between sensory crispness and both sensory sound intensity (r = 0·908) and instrumental L_eq (r = 0·701) indicates the importance of sound in the sensory and instrumental evaluations.The results of regression analysis showed a number of almost equally well fitting equations with the ratio W_F/W_T and L_eq as the dominant variables in predicting sensory crispness in friable foods.     

The development of a novel cooking method (alternate roasting with its own fat) for chicken to improve nutritional value

ABSTRACT:  The goal of this study was to develop a novel cooking method for fried meat products, to improve their nutritional value, and to provide superior taste and texture. We used the fat derived from each individual meat source during radiant heat roasting (alternate roasting with its own fat: AROF) without deep-fat frying (DFF), first without any air flow and subsequently with an exposure to air flow. We then compared these roasted chicken samples to breaded fried chicken samples that were deep-fat fried in 3 types of fat: soybean oil (SB), partially hydrogenated soybean oil (PSB), and lard. The final fat contents of both the skin and lean parts of the AROF samples of chicken were less than half of those of the DFF groups. The total trans -fatty acids (TFA) contents were significantly lower in the AROF samples compared to the DFF samples. The cholesterol levels of the samples did not show any significant differences among the tested groups, except for the sample fried in lard, which was significantly higher. Moreover, the sensory evaluation results showed that the crispy texture of the AROF samples was not significantly different from that of the DFF samples ( P < 0.05); the AROF samples had higher scores for the characteristic fried flavor and for overall acceptability ( P < 0.05). This study shows the potential value of products prepared by AROF, which can successfully replace DFF methods used for chicken and other meat products and improve their nutritional value.     

Understanding potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis

The fracture and acoustic properties of six commercial potato chips that differ in sensory hardness and sensory crispness were analysed and related in this work. Principal component analysis showed a correlation among the sensory attributes and the instrumental parameters (both mechanical and acoustic). Two components mainly explained the behaviour of the different potato chips. The first component was positively related to the number of force and sound events, to sound pressure level maximum, to the area under the force curve, and to sensory crispness, and negatively related to fat content; and the second component was positively related to the gradient (slope of the first part of the curve), the potato chip thickness, and to sensory hardness and sensory crispness. The behaviour of the different potato chips was explained by either one of the two components or by both components. Results indicate that certain degree of sensory hardness is necessary for higher crispness perception.     

Instrumental acoustic-mechanical measures of crispness in apples

Texture is a quality attribute closely related to the structural properties of the apple cellular tissue and is claimed to be the most important aspect affecting consumer acceptability apart from taste. Instrumental and human-based assessment of apples crispness are presented in this paper. A commercially available acoustic AED detector, interfaced with a TA.XT.plus Texture Analyzer, was used to collect both the acoustic emissions recorded during the instrumental mechanical penetration test, and the acoustic emissions resulting from the first bite of an apple flash, which were accomplished by 10 subjects with random dental state. Seven commercial cultivars of apples with different textural characteristics (Fuji, Golden Delicious, Granny Smith, Pink Lady, Renetta Canada, Royal Gala, and Stark) were analyzed. In order to measure the apple juice content, the expressible fluid released from the apple flash during compression was also quantified.Merging distinctive parameters taken from the mechanical signals and simultaneously recorded acoustic traces allowed apples to be clustered based on their crispness attributes using principal component analysis (PCA), a qualitative approach for multivariate data set.Results showed that sounds emitted during the human biting could not be assumed as a capable predictor of the sensory attribute of crispness, while apples can be efficiently distinguished for crispness by means of coupled acoustic and mechanical texture analysis. Finally, the inclusion of juiciness in the acoustic-mechanical PCA data set did not significantly increase the efficiency in cluster separation in terms of the texture crispness property.     

不同烹制模式对鸡汤中鸡肉营养及风味特征的影响

研究电磁加热、电热盘加热和瓦罐烹制模式对鸡肉营养成分、质构和风味特性、蛋白质和脂肪消化性的影响。结果表明：烹制模式对鸡肉的感官品质和营养特性具有较大影响。电磁加热模式烹制鸡肉的综合感官品质优良,具有质地柔嫩、香气浓郁、滋味鲜美、风味成分较丰富等特点,同时鸡肉的维生素、脂肪、必需氨基酸含量较高,蛋白质的消化率较好;瓦罐模式烹制鸡肉中蛋白质和矿物质含量较高,脂肪消化率高;电热模式烹制鸡肉的各项指标介于上述2 种烹制模式之间,其中,电磁加热模式烹制鸡肉中的VB3含量达10.34 mg/100 g,粗脂肪含量为5.58%,蛋白质消化率为33.31%;另外,鸡肉中的醛、酮、酯类物质含量亦较高,挥发性物质种类可达37 种。总体来讲,电磁加热是一种较好的鸡肉烹制模式。     

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.     

亲水胶体对油炸外裹糊鱼块油脂含量及品质的影响

通过分析外裹糊中添加瓜尔豆胶、卡拉胶、海藻酸钠、黄原胶和羧甲基纤维素钠（carboxymethylcellulosesodium,CMC-Na）的油炸外裹糊鱼块油脂含量、水分含量、裹糊率以及色度、质构和微观结构,探讨亲水胶体对油炸外裹糊鱼块品质的影响。结果显示,与未添加亲水胶体组（外壳油脂含量22.67 g/100 g,鱼块油脂含量1.58 g/100 g）相比,添加0.3%（质量分数,下同）瓜尔豆胶、卡拉胶、海藻酸钠或0.4%黄原胶、CMC-Na时,油炸外裹糊鱼块的外壳和鱼块的油脂含量较低,外壳和鱼块的水分含量及裹糊率较高。其中添加0.4%黄原胶组的减油效果最好（外壳和鱼块的油脂含量分别为17.96、1.01 g/100 g）,且油炸外裹糊鱼块外壳金黄色、酥性值较高、硬度较低,鱼块的弹性、咀嚼性好;苏丹红染色幅度较轻,外壳微观结构紧密,鱼块无较大气孔形成。