Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying
| Autor: | Naimeh Khazaei, Mohammad Jouki |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0303 health sciences
Antioxidant Oxygen radical absorbance capacity 030309 nutrition & dietetics DPPH Thiobarbituric acid medicine.medical_treatment Organoleptic 04 agricultural and veterinary sciences 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Lipid oxidation medicine Original Article Carvacrol Peroxide value Food science Food Science |
| Zdroj: | J Food Sci Technol |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-021-05114-4 |
| Popis: | The effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and organoleptic properties of chicken nuggets during the frying process were investigated. Active coatings on the surface of nuggets reduced oil uptake and moisture loss of fried samples decreased by 33.21% and 29.64%, respectively. Antioxidant activity tests showed that oxygen radical absorbance capacity (ORAC) and DPPH radicals scavenging activity of carvacrol microcapsules were 152.23 ± 4.11 μmol TE/g, and 51.09 ± 3.32%, respectively. Investigation of primary and secondary oxidation products in the fried nugget samples showed that the peroxide value and thiobarbituric acid levels in control samples were 7.43 meq peroxide/kg and 1.35 mg MDA/kg, respectively. The results of this study showed that the highest reduction in PV and TBA were 41.85 and 37.04% for the QSG-coated samples containing 1% carvacrol microcapsules. The color of QSG-coated samples did not change significantly compared to control samples, although their hardness was reduced compared to the control samples (p |
| Databáze: | OpenAIRE |
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