عنوان مقاله :
Development of low-fat chicken nuggets using fish protein concentrate in batter formulation
پديد آورندگان :
Heydari ، Fatemeh Ferdowsi University of Mashhad - Faculty of Agriculture - Faculty of Agriculture, Ferdowsi University of Mashhad , Mohebbi ، Mohebbat Ferdowsi University of Mashhad - Faculty of Agriculture - Department of Food Science and Technology , Varidi ، Mohammad javad Ferdowsi University of Mashhad - Faculty of Agriculture - Department of Food Science and Technology , Varidi ، Mahdi Ferdowsi University of Mashhad - Faculty of Agriculture - Department of Food Science and Technology
كليدواژه :
Chicken nugget , Desirability , Fat absorption reduction , FPC , Frying
چكيده فارسي :
The effect of various levels (5, 10 and 15%) of fish protein concentrate (FPC) in batter formulation was investigated. The physicochemical properties of chicken nugget were evaluated in order to find the optimium level of FPC in batter formulation. Flow behavior showed that the control batter and a treatment contains of 7.5% FPC had higher viscosity. Moisture loss and fat uptake in control sample was higher than all treatments contain FPC in both deep fat and air fryer. Thicker crust resulted by higher level of FPC in batter leads less oil uptake during frying. Moreover, the samples contain FPC had the highest score in terms of texture and overall acceptability. In spite the fact that nuggets contain FPC had the high rate of our research priorities, however, the level around 15% considered as a limitation. Using desirability optimization, the range between 7.5 8% of PFC in batter formulation was selected as the best level.
عنوان نشريه :
پژوهشهاي علوم و صنايع غذايي ايران
عنوان نشريه :
پژوهشهاي علوم و صنايع غذايي ايران
