EFFECTS OF XANTHAN, ALGINATE, CMC AND THAWING PROPERTIES ON FINGER FISH QUALITY

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JAMSHIDI A.; SHABANPOUR B.; RAHMANIFARAH K.; PEIGHAMBARI S.Y.; ROSTAMZAD H.; AZARIBEH M.; BARZEGAR L.

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Journal: Research and Innovation in Food Science and Technology Year:2012 | Volume:1 | Issue:4 Page(s): 295-306

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Title

EFFECTS OF XANTHAN, ALGINATE, CMC AND THAWING PROPERTIES ON FINGER FISH QUALITY

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Keywords

FISH FINGERQ3

FRYINGQ2

GUMQ1

SILVER CARPQ3

THAWINGQ2

Abstract

The aim of this study was to evaluate the effects of xanthan, alginate, CMC and THAWING properties on “Finger Fish” quality. Different GUMs added to pre-dust, to compare these effects and moreover THAWING in air and microwave to compare with deep fat FRYING. Results depicted no significant differences in WHC and ash content (P>0.05). Types of added GUMs and THAWING procedures had significant effects on crust adhesion (P<0.05). Effects of GUM, THAWING method and interactions on moisture were significant (P<0.05). Fat content of “Finger Fish” just affected by pre-dust GUM type (P<0.05). Control fried group showed the highest and alginate-air group showed the lowest product yield (P<0.05). GUM type and THAWING method had significant effects on L*, a* and b* value (P<0.05). Control group had the highest sensorial scores. Overall results showed common FRYING is the best in frozen “Finger Fish” THAWING method and adding mixture of GUMs and flour into pre-dust has negative effects on final quality yield.

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APA: Copy

JAMSHIDI, A., SHABANPOUR, B., RAHMANIFARAH, K., PEIGHAMBARI, S.Y., ROSTAMZAD, H., AZARIBEH, M., & BARZEGAR, L.. (2012). EFFECTS OF XANTHAN, ALGINATE, CMC AND THAWING PROPERTIES ON FINGER FISH QUALITY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 1(4), 295-306. SID. https://sid.ir/paper/234041/en

Vancouver: Copy

JAMSHIDI A., SHABANPOUR B., RAHMANIFARAH K., PEIGHAMBARI S.Y., ROSTAMZAD H., AZARIBEH M., BARZEGAR L.. EFFECTS OF XANTHAN, ALGINATE, CMC AND THAWING PROPERTIES ON FINGER FISH QUALITY. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;1(4):295-306. Available from: https://sid.ir/paper/234041/en

IEEE: Copy

A. JAMSHIDI, B. SHABANPOUR, K. RAHMANIFARAH, S.Y. PEIGHAMBARI, H. ROSTAMZAD, M. AZARIBEH, and L. BARZEGAR, “EFFECTS OF XANTHAN, ALGINATE, CMC AND THAWING PROPERTIES ON FINGER FISH QUALITY,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 4, pp. 295–306, 2012, [Online]. Available: https://sid.ir/paper/234041/en

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