Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality
2013
A. Jamshidi | B. Shabanpour | K, Rahmanifarah | S.Y. Peighambari | H. Rostamzad | M. Azaribeh | L. Barzegar
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 (<em>P</em>>0.05). Types of added gums and thawing procedures had significant effects on crust adhesion (<em>P</em><0.05). Effects of gum, thawing method and interactions on moisture were significant (<em>P</em><0.05). Fat content of "Finger Fish" just affected by pre-dust gum type (<em>P</em><0.05). Control fried group showed the highest and alginate-air group showed the lowest product yield (<em>P</em><0.05). Gum type and thawing method had significant effects on L*, a* and b* value (<em>P</em><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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