THE USE OFCHITOSAN AND CARBOXY METHYL CELLULOSE TO CRISPNESSENHANCEMENT OFMICROWAVE-REHEATED FISH NUGGET

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ALISHAHI A.R.; OJAGH S.M.; SHABANPOUR B.; IZADI S.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:65 Page(s): 139-148

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Title

THE USE OFCHITOSAN AND CARBOXY METHYL CELLULOSE TO CRISPNESSENHANCEMENT OFMICROWAVE-REHEATED FISH NUGGET

Author(s)

ALISHAHI A.R. | OJAGH S.M. | SHABANPOUR B. | IZADI S. | Issue Writer Certificate

Keywords

CRISPNESSQ2

CHITOSANQ2

CARBOXY METHYL CELLULOSEQ2

MICROWAVEQ2

FISH NUGGETQ1

Abstract

Microwave is one of the fastest and easiest methods of food cooking. However, heating of coated products like FISH NUGGET by MICROWAVE due to transfer of internal water vapor to surface layer causes softening of their crispy crust. The aim of this research was to evaluate the effects of hydrocolloid solutions including CHITOSAN and CARBOXY METHYL CELLULOSE (CMC) at concentration of 1 and 2% on texture and other quality properties of FISH NUGGET after MICROWAVE cooking. FISH NUGGETs were immersed in the hydrocolloid solutions and then were coated with wheat flour and batter, respectively. All samples were fried at 180°C for 3min in sunflower oil. After frying process, the samples were packaged and stored at -20°C and after a week, were reheated in MICROWAVE oven at2450MHz/700 W for 2 min. The results showed that coating of FISH NUGGET with hydrocolloid solutions causes increasing of product yield and adhesion of crust (P<0.05). CMC solution at concentration of 2% had highest effect on reduction of oil uptake and improvement of final texture of FISH NUGGET. The coating of FISH NUGGET with hydrocolloid solutions at concentration of 2% had significant effect on increasing of lightness of crust (p<0.05).Sensory evaluation indicated that the coated samples with CMC solution at concentration of 2% had highest overall acceptability.

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APA: Copy

ALISHAHI, A.R., OJAGH, S.M., SHABANPOUR, B., & IZADI, S.. (2017). THE USE OFCHITOSAN AND CARBOXY METHYL CELLULOSE TO CRISPNESSENHANCEMENT OFMICROWAVE-REHEATED FISH NUGGET. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(65), 139-148. SID. https://sid.ir/paper/72771/en

Vancouver: Copy

ALISHAHI A.R., OJAGH S.M., SHABANPOUR B., IZADI S.. THE USE OFCHITOSAN AND CARBOXY METHYL CELLULOSE TO CRISPNESSENHANCEMENT OFMICROWAVE-REHEATED FISH NUGGET. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(65):139-148. Available from: https://sid.ir/paper/72771/en

IEEE: Copy

A.R. ALISHAHI, S.M. OJAGH, B. SHABANPOUR, and S. IZADI, “THE USE OFCHITOSAN AND CARBOXY METHYL CELLULOSE TO CRISPNESSENHANCEMENT OFMICROWAVE-REHEATED FISH NUGGET,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 65, pp. 139–148, 2017, [Online]. Available: https://sid.ir/paper/72771/en

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