Flash-frying vs. Deep-fat Frying: Fat Content and Sensory Evaluation of Fish Fried Using Two Methods

Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. The results showed that, compared with the deep fat frying group, hot air-fried giant salamander meatballs had higher hardness, elasticity, and L ∗ ( p < 0.05 ), but lower a ∗ , b ∗ value, fat content, and yield ( p < 0.05 ). There was little distinction in sensory score, cohesiveness, and chewiness between the two frying methods ( p > 0.05 ). Gas chromatography ion migration chromatography (GC-IMS) was used for flavor compound analysis, and 50 flavor compounds were analyzed, containing 22 aldehydes, 11 ketones, 6 olefins, 4 acids, 3 esters, 3 alcohols, and 1 phenol. Compared with the samples before frying, the relative contents of aldehydes and ketones of fried giant salamander meatballs increased significantly, while the relative contents of esters and alkenes decreased significantly. Principal component analysis showed that the GC-IMS spectra of volatile flavor compounds before and after deep fat frying and hot air frying varied greatly, and the cumulative contribution rate of the two principal components reached 86.1%, indicating that the GC-IMS technology might be used to distinguish giant salamander meatballs before and after frying, or with different frying methods. These results may offer a note for development and quality control of the precooked giant salamander meatballs in the future.

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PENGARUH KONSENTRASI TEPUNG TEMPE TERHADAP NUTRISI DAN MUTU SENSORI OPAK SINGKONG DARI LOMBOK UTARA

Pro Food ◽

10.29303/profood.v5i2.99 ◽

2019 ◽

Vol 5 (2) ◽

pp. 459

Author(s):

Arindra Pemilia ◽

Dody Handito ◽

Yeni Sulastri

Keyword(s):

Protein Content ◽

Sensory Evaluation ◽

Block Design ◽

Fat Content ◽

Carbohydrate Content ◽

Polynomial Method ◽

Honestly Significant Difference ◽

Significant Difference ◽

The Right

ABSTRACT The objective of this research was to determine the right concentration of tempeh flour to enhance nutrition and sensory quality of cassava opak from North Lombok. The method used in this research was Randomized Complete Block Design (RCBD) with six treatments which adding 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) tempeh flour from tapioca starch weight. The data obtained were analyzed by analysis of variance (ANOVA) at 5% level using SPSS software. If there was any difference, the data tested further by Orthogonal Polynomial Method (OPM) for the nutrient and by Honestly Significant Difference (HSD) for sensory evaluation at 5% level. The result showed that the tempeh flour concentration gave a significant difference on protein content, fat content, carbohydrate content, total calories, hedonic test (colour and taste) and scoring test ( colour, taste and aroma). Based on the result of sensory evaluation, the additional of 15% of tempeh flour was slightly liked by the panelis and it had protein content 5.92%; moisture content 4.10%; ash content 2.60%; fat content 10.89%; carbohydrate content 76.6%; total calories 427.63 Cal/100 g; slightly yellow, slightly crunchy; slightly smells tempeh and slightly tastes tempeh. Keywords: Cassava, opak, protein, tempeh flour ABSTRAK Tujuan dari penelitian ini adalah untuk menentukan konsentrasi tepung tempe yang tepat untuk meningkatkan nutrisi dan mutu sensori opak singkong dari Lombok Utara. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Kelompok (RAK) dengan 6 taraf perlakuan konsentrasi tepung tempe 0% (P0), 5% (P1), 10% (P2), 15% (P3), 20% (P4), 25% (P5) dari berat tepung tapioka. Data hasil pengamatan diuji dengan analisis keragaman (ANOVA) pada taraf 5% menggunakan software SPSS, apabila terdapat perbedaan nyata diuji lanjut dengan menggunakan uji Polinomial Ortogonal untuk uji nutrisi dan Beda Nyata Jujur (BNJ) untuk uji sensoris pada taraf 5%. Hasil penelitian menunjukkan bahwa penambahan tepung tempe memberikan pengaruh yang berbeda nyata terhadap kadar protein, kadar lemak, kadar karbohidrat dan total kalori serta uji sensoris hedonik (warna dan rasa) dan uji scoring untuk (warna, rasa dan aroma). Berdasarkan hasil uji sensoris penambahan tepung tempe sebanyak 15% adalah perlakuan yang cita rasanya agak disukai oleh panelis dengan kadar protein 5,92%; kadar air 4,10%; kadar abu 2,60%; kadar lemak 10,89%; kadar karbohidrat 76,46%; total kalori 427,63 Kal/100 g; berwarna putih kekuningan; bertekstur agak renyah; agak beraroma tempe dan agak berasa tempe. Kata Kunci: Opak, protein, singkong, tepung tempe

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Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

Foods ◽

10.3390/foods10123025 ◽

2021 ◽

Vol 10 (12) ◽

pp. 3025

Author(s):

Hong-Ting Victor Lin ◽

Der-Sheng Chan ◽

Yu-Hsiang Huang ◽

Wen-Chieh Sung

Keyword(s):

Water Loss ◽

Oil Content ◽

Dry Weight ◽

Fat Content ◽

Moisture Loss ◽

Order Kinetic ◽

Oil Absorption ◽

Deep Fat Frying ◽

Microwave Assisted ◽

Vacuum Frying

The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irregular surface microstructures were obtained by vacuum frying due to rapid mass transfer at low pressure. The first-order kinetic models of water loss and oil absorption of traditional and microwave-assisted frying of pork rinds were established. Microwave frying caused a faster moisture loss rate, shorter frying time and lower pork rind oil content, makes it an attractive substitute for traditional deep-fat frying.

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STUDY OF HIGH NUTRITIVE VALUE OF ALMOND MILK BEVERAGE

PLANT ARCHIVES ◽

10.51470/plantarchives.2021.v21.s1.405 ◽

2021 ◽

Vol 21 (supplement 1) ◽

Author(s):

Hassan Mohamed Sobhy ◽

Moniur El Abd ◽

Wafaa Elsabie ◽

Hagar FathyForsan ◽

...

Keyword(s):

Protein Content ◽

Sensory Evaluation ◽

Cold Storage ◽

Nutritive Value ◽

Fat Content

This study found that almond milk has a high nutritive value and has a high proportion of protein and oil. It also incorporates abundant antioxidants from the diet. In both free and attached forms, almonds contain phenolic and flavonoids and are abundant in tocopherol, phytosterols, and squalene. Milk with 10% almond was the highest protein content when fresh and after 7 days during cold storage (6± 1 ?C) 5.22 and 5.38% respectively. Milk with 10% almond was the highest fat content when fresh and after 7 days during cold storage (6± 1 ?C) 9.4 and 9.5 % respectively. Milk with 10 % almond was the highest total score of sensory evaluation when fresh and after 7 days during cold storage (6± 1 ?C).The apparent protective benefits of these compounds are due to their antioxidant and ant proliferative functions, which are associated with a lowered chance of developing atherosclerosis and cancer

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Relationships between sensory traits influencing overall judgment in sensory evaluation and fat content of beef from Japanese Black cattle

Nihon Chikusan Gakkaiho ◽

10.2508/chikusan.87.235 ◽

2016 ◽

Vol 87 (3) ◽

pp. 235-241

Author(s):

Takashi KITAGAWA ◽

Taisuke YAMAJI ◽

Yoshikazu AOKI ◽

Kenji MURAKAMI ◽

Fumiko IIDA

Keyword(s):

Sensory Evaluation ◽

Fat Content ◽

Japanese Black Cattle

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Physicochemical and Sensory Evaluation of Cookies Produced by Partial Substitution of Margarine with Avocado (Persia americana) Pulp

Asian Food Science Journal ◽

10.9734/afsj/2020/v18i230216 ◽

2020 ◽

pp. 41-47

Author(s):

P. A. Adie ◽

D. E. Enenche ◽

T. M. Atsen ◽

C. O. Ikese

Keyword(s):

Moisture Content ◽

Protein Content ◽

Sensory Evaluation ◽

Saturated Fat ◽

Proximate Analysis ◽

Fat Content ◽

Ash Content ◽

Partial Substitution ◽

Crude Fibre ◽

Overall Acceptability

The production and determination of the nutritional properties of cookies produced by partial substitution of margarine with avocado pear pulp was studied. Well cleaned avocado pear was blended into paste and used to substitute margarine in the prepared cookies. The ratio of avocado pear pulp substituted was 20%, 30%, 40% and 50%. The substituted products and the control (100% margarine) were subjected to physicochemical and sensory evaluation. The results of the proximate analysis showed that the protein content ranged from 6.93% -7.83% with sample A having the highest protein content and fat content. Moisture content and ash content of samples were seen to be higher in sample E (50:50 ratio). Sample A had the least value of moisture, ash and crude fibre with moisture content of 11.13%, ash content of 1.40% and crude fibre value of 0.29%, while sample E recorded the least value of crude fat (16.00%). The carbohydrate content was recorded to be higher in sample C. The physical properties showed that cookies made with higher avocado pear pulp had less thickness compared to the control cookies. The sensory evaluation results showed that sample A had the highest values of 8.05%, 7.85% and 7.95% for appearance, taste and aroma respectively while sample E (50:50 ratio) had the least values in crunchiness, taste and aroma. The overall acceptability of the results showed that sample A recorded the highest value but not significantly different (p<0.05) from sample B (80:20 margarine avocado). The research concluded that the partial substitution of avocado improved the nutritional value of the cookies by lowering the saturated fat content.

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Sensory Evaluation of Frying Fat and Deep-Fried Products

Deep Frying ◽

10.1016/b978-1-893997-92-9.50026-8 ◽

2007 ◽

pp. 359-370 ◽

Cited By ~ 1

Author(s):

Sharon L. Melton

Keyword(s):

Sensory Evaluation ◽

Frying Fat

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Elaboration of sausage using minced fish of Nile tilapia filleting waste

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132010000600015 ◽

2010 ◽

Vol 53 (6) ◽

pp. 1383-1391 ◽

Cited By ~ 14

Author(s):

Paulo Roberto Campagnoli de Oliveira Filho ◽

Flavia Maria Netto ◽

Kazumi Kawazaki Ramos ◽

Marco Antônio Trindade ◽

Elisabete Maria Macedo Viegas

Keyword(s):

Sensory Evaluation ◽

Nutritional Quality ◽

Nile Tilapia ◽

Maximum Level ◽

Fat Content ◽

Sensory Properties ◽

Yellow Color ◽

Minced Fish

The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good nutritional quality of sausages utilizing MF of Nile tilapia filleting waste and according to the sensory evaluation, the maximum level of inclusion should not exceed 60%.

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