اثر افزودن فیبرهای خوراکی گندم و جودوسر برکیفیت و جلوگیری از تغییر شکل میگوی تقلیدی حین فرآیند سرخ کردن عمیق

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 10، دوره 14، شماره 1 - شماره پیاپی 49، فروردین و اردیبهشت 1397، صفحه 207-217   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1396i0.58850

نویسندگان

سکینه حیدری^{* 1}؛ بهاره شعبان پور²؛ پرستو پورعاشوری¹

¹گروه فرآوری محصولات شیلاتی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.

²علوم کشاورزی و منابع طبیعی گرگان-دانشکده شیلات و محیط زیست-گروه فرآوری آبزیان

چکیده

یکی از مهم‌ترین عوامل موثر در تهیه محصولات سوخاری، فرآیند سرخ کردن می‌باشد. سرخ کردن عمیق با حرکت توده آبی جدا شده از درون فرآورده به سمت خارج می‌تواند موجب تغییر شکل و شکستگی پوسته محصولات سوخاری گردد از این رو مطالعه حاضر به‌منظور بررسی اثر افزودن فیبرهای خوراکی گندم و جودوسر برکیفیت و جلوگیری از تغییر شکل فرآورده تقلیدی میگو، به‌عنوان یک محصول با ارزش افزوده تهیه شده از سوریمی، در طی سرخ عمیق، انجام شد. میگوهای تقلیدی از سوریمی ماهی فیتوفاگ به روش ترکیبی- قالبی با تهیه رشته از سوریمی، در پنج تیمار شامل یک تیمار فاقد فیبر و چهار تیمار دیگر دارای 5 و 6 درصد فیبرجودوسر وگندم تهیه، پوشش دهی، پیش سرخ و منجمد گردیدند. به‌منظور انجام آزمایشات، میگوهای تقلیدی انجمادزدایی شده و به‌صورت نهایی سرخ شدند. ارزیابی‌ها نشان داد که بیشترین میزان رطوبت و کمترین میزان چربی در تیمارهای حاوی 6 درصد فیبرگندم به‌ترتیب 06/49 و 51/5 و فیبر جودوسر به‌ترتیب 56/49 و 47/6 مشاهده شدند (05/0p

کلیدواژه‌ها

فیبر خوراکی؛ خواص بافتی و فیزیکی؛ میگو تقلیدی

مراجع

Akdeniz, N., Sahin, S., & Sumnu, G., 2006, Functionality of batters containing different gums for deep-fat frying of carrot slices. Journal of Food Engineering, 75(4):522-526.

Alakhrash, F., Anyanwu, U., & Tahergorabi, R., 2016, Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran. LWT-Food Science and Technology, 66, 41-47.

AOAC, 1990, Official methods of analysis (14th ed), Association of Official Analytical Chemists, Washington, DC, USA.

Benjakul, S., Visessanguan, W., & Srivilai, C., 2001, Gel properties of Bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma protein. Journal Food Qual, 24(5), 453–471.

Chen, C. L., Li, P. Y., Hu, W. H., Lan, M. H., Chen, M. J., & Chen, H. H., 2008, Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: water barrier effect of HPMC. Journal of Food Hydrocolloids, 22(7), 1337-1344.

Cadun, A., Çaklı, Ş., Kışla, D., Dinçer, T., & Erdem, Ö.A., 2015, Effect of fibers on the quality of fish patties stored at (0-4ºC). Journal of Food and Health Science, 1(4): 211-219.

Das, K. A., Anjaneyulu, A. S. R., Gadekar, Y.P., Singh, R. P., & Pragati, H., 2008, Effect of full-fat soy past and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Journal of Meat Science, 80(3):607-14.

Das, R., Pawar, D. P., Modi, V. K., 2013, Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of food science and technology, 50(2): 284-292.

Debnath, S., Bhat, K. K., & Rastogi, N. K., 2003, Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. LWT-Food Science and Technology, 36(1), 91-98.

Debusca, A., Tahergorabi, R., Beamer, S., Matak, K., and Jaczynski, J., 2014, Physicochemical properties of surimi gels fortified with dietary fiber. Food Chemistry, 148: 70–76.

Elleuch, M., Bendigian, D., Reiseux, O., Besbes, S., Blecker, C., & Attia, H., 2011, Dietary fiber and fiber-rich by-products of food processing: choracterisation, technological functionality and commercial application: A review. Food Chemistry, 124(2): 411-421.

Fernandez-Lopez, J., Jimenez, S., Sayas-Barbera, E., Sendra, E., & Perez-Alvarez, J. A., 2006, Quality characteristics of ostrich (Struthio camelus) burgers. Meat science, 73(2), 295-303.

Hema, K., Shakila R.J., Shanmugam, S.A., & Jeevithan, E., 2015, Processing and storage of restructured surimi stew product in retortable pouches. Journal of Food Science and Technology. 52(3):1283–1289.

Himonides, A., Taylor, K. A., & Knowles, M. J., 1999, the improved whitening of cod and haddock flaps using hydrogen peroxide. Journal of the Science of Food and Agriculture. 79(6): 845-850.

Jain, D., Pathare, P. B., & manikanta, M.R., 2007, Evaluation of texture parameters of Rohu fish (Labeo rohita) during iced storage. Journal of Food Engineering, 81(2): 336-340.

Jafarpour, A., & Gorczyca, E. M., 2008, Characteristics of sarcoplasmic proteins and their interaction with surimi and kamaboko gel. Journal of Food Science, Engineering and Technology. 91: 750-841.

Jamshidi, A., Shabanpour, B., Rahmanifarah, K., Peyhanbari, S.y., Rostamzad, H., Azaribeh, M., and Barzegar, L, 1391, Investigating the effect of xanthan gum, alginate and carboxymethylcellulose and dehydration conditions on quality of fish finger. Journal of Research and Innovation in Food Science and Technology, Vol. 1, No. 4, p. 306-295.

Ježek, D., Brnčić, M., Brnčić, S. R., Karlović, S., Bosiljkov, T., Tripalo, B., & Pukec, D., 2009, Porosity of Deep Fat Fried Breaded Chicken Meat. Food Technology & Biotechnology, 47(4).

Kang, G. H., Park, G. B., Joo, S. T., Lee, M., & Lee, S. K., 2010, Effects of muscle fiber types on gel property of surimi-like materials from chicken, pork and beef. Journal Muscle Foods, 21(3):570–584.

Kang, G. H., Yang, H. S., Jeong, J.Y., Moon, S. H., Hur, S. J., Park, G. B., & Joo, S. T. 2007. Gel color and texture of surimi-like pork from muscles at different rigorstates post-mortem. Asian Australasian Journal of Animal Sciences, 20(7):1127 1134.

Karlović, S., Bosiljkov, T., Ježek, D., Tripalo, B., Brnčić, M., Karlović, D., & Šimunek, M., 2009, Influence of frying time and addition of rice starch on oil uptake and textural properties of fried coated chicken meat. Croatian Journal of Food Technology, Biotechnology and Nutrition, 4: (3-4), 116-119.

Lalam, S., Sandhu, J. S., Takhar, P., Thompson, L., & Alvarado, C., 2013, Experimental study on transport mechanisms during deep fat frying of chicken nuggets. LWT-Food Science and Technology, 50(1): 110-119.

Lou, Y. K, Pan, D. D., & Ji, B. P., 2004, Gel properties of surimi gel from bighead carp (Aristichthys nobilis): Influence of setting and soy protein isolate. Journal of Food Science, 69(8): E374-E378.

Mansour, E. H., & Khalil, A. H., 1999, Characteristics of low fat beefburgers as infl uenced by various types of wheat fi bers. Journal of the Science of Food and Agriculture, 79(4):493–498.

Martinez, I., 1989, Water retention properties and solubility of the myofibrillar proteins: Interrelationships and possible values as indicators of the gel strength in cod surimi by a multivariate data analysis. Journal of the Science of Food and Agriculture, 46(4), 469-479.

Mellema, M., 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends in food science and technology, 14(9):364-373.

Modi, V. K., Sachindra, N. M., Nagegowda, P. Mehendrakar, N. S., & Rao, D. N., 2007, Quality changes during the storage of dehydrated chicken kebab mix. International Journal of Food Science and technology, 42(7): 827-835.

Muthia, D., Nurul, H., & Noryati, I., 2010, the effects of tapioca, wheat, sago and potato flours on the physicochemical and sensory properties of duck sausage. International Food Research Journal, 17(4): 877-884.

Noordin, W. N. M., Shunmugam, N., & Huda. N., 2014, Application of salt solution and vacuum packaging in extending the shelf life of cooked fish balls for home and retail uses. Journal of Food Quality, 37(6): 444-452.

Nguyen, B. E., 2009, Effects of methylcellulose on the quality and shelf-life of deep-fat fried and oven baked chicken nuggets. A Thesis in Food Science, 87P.

Ojagh, S.M., Kazeminiya, S., Jamshidi, A., Shabanpour, B, 1392, the effect of different temperatures of prefrying in canola oil on the quality and amount of oil absorption in different parts of the nugget of silver carp (Hypophthalmichthys molitrix). Journal of Aquaculture and Animal Production. Volume 2, Number 4, Pages 43-59.

Park, J. W., & Lin, T. J., 2005, Surimi: manufacturing and evaluation. Surimi and surimi seafood, 33-106.

Park, J. W., Graves, D., Draves, R., & Yongsawatdigul, J., 2013, 3 Manufacture of Surimi. Surimi and Surimi Seafood, 55-96.

Parvane, V. 1377, Quality control and chemical testing of food. Sixth edition, Tehran University Press 33, p 325.

Remya, S., Basu, S., Venkateshwarlu, G., & Mohan, C. O., 2015, Quality of shrimp analogue product as affected by addition of modified potato starch. Journal of food science and technology, 52(7): 4432-4440.

Saguy, I. S., & Pinthus, E. J., 1995, Oil uptake during deep-fat frying: factors and mechanism. Food technology (USA).

Sanjuas‐Rey, M., Pourashouri, P., Barros‐Velazquez, J., & Aubourg, S. P., 2012, Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4° C) ready‐to‐eat squid rings. International Journal of Food Science & Technology, 47(7):1439-1447.

Sa´nchez-Alonso, I., Solas, M., & Borderias, A.J., 2007, Technological implications of addition of wheat dietary fibre togiant squid (Dosidicus gigas) surimi gels. Journal of Food Engineering, 81(2): 404–411.

Sa´nchez-Alonso, I., Haji-Maleki, R., & Borderias, A.J., 2006, Effect of wheat fibre in frozen stored fish muscular gels. European Food Research and Technology, 223(4): 571–576.

Santhi, D., & Kalaikannan, A., 2014, The Effect of the Addition of Oat Flour in Low-Fat Chicken Nuggets. Journal Nutrition and Food Sciences, 4: 260.

Song, Y., Liu, L., Shen, H., You, J., & Luo, Y., 2011, Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala). Food Control, 22(3): 608-615.

Tahergorabi, R., Beamer, S. K., Matak, k. E., & Jaczynski, J., 2012, Salt substitution in surimi seafood and its effects on instrumental quality attributes. LWT - Food Science and Technology, 48(2): 175-181.

Tosh, S. M., & Yada, S., 2010, Dietary fibres in pulse seeds and fractions: Characterization, functional attributes, and applications. Food Research International, 43(2) :450–460.

Talukder, S., & Sharma, D. P., 2010, Development of dietary fiber rich chicken meat patties using wheat and oat bran. Journal Food Science and Technology, 47(2):224–229.

Xiong, Y. L., 1997, Structure-function relationships of muscle protein. Food Science and Technology-New York-Mmarcel Dekker, pp, 341-392.

Yılmaz, I., & Dağlıoğlu, O., 2003, The effect of replacing fat with oat bran on fatty acid composition and physicochemical properties of meatballs. Meat Science, 65(2): 819-823.

Zamanineghad, SH., Shabanpour, B., Shabani, A, 1394, Effect of Consistency with Differential Heat on the Physico-chemical Properties of Surimi Mushroom Carp (Cyprinuscarpio). Volume 5, Issue 1, Year 17, Pages 89-77.