Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin

Park, Sin-Young; Kim, Hack-Youn

doi:10.1016/j.fochx.2022.100216

Cited by 7 publications

(4 citation statements)

References 34 publications

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“…Butane-2,3-dione, ethyl acetate, allyl mercaptan, and 2,3-pentanedione (peaks numbered 5, 6, 7, and 9, respectively) are responsible for the flavor of garlic; allyl mercaptan, in particular, is produced during heat treatment and is a known metabolite of allium derivatives that inhibit cholesterol synthesis 53 . 2,3-Dimethylpyrazine, tetramethylpyrazine, and ethenyl-dimethylpyrazine are heterocyclic pyrazines, which are produced upon non-enzymatic browning of garlic, such as through the Maillard reaction 54 , 55 . These compounds are presumed to have been produced through non-enzymatic browning reactions of reduced sugars and amino acids during high-temperature drying in the production of the garlic powder, and oven-baking of the fish cakes could have generated such flavor compounds.…”

Section: Resultsmentioning

confidence: 99%

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Choi,

Woo,

et al. 2024

Sci Rep

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This study investigated the utility of garlic powder as a functional ingredient. The aim was to develop fish cakes with improved functionality and sensory preference based on the antioxidant activity and quality characteristics. Increasing amounts of garlic powder in the prepared fish cakes were associated with increasing total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS+) radical scavenging activity, and reducing power. Furthermore, electronic tongue and electronic nose analyses showed an increased the intensity of umami and sourness and increased the levels of volatile compounds. The lowest trimethylamine peak corresponded to the highest amount of garlic powder. Sensory evaluation indicated that 3% garlic powder had the highest score for all criteria. Fishy odor decreased as the proportion of garlic powder increased. These findings suggest that the addition of 3% garlic powder improves quality characteristics, sensory preference, and antioxidant activity of fish cakes.

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Section: Resultsmentioning

confidence: 99%

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Choi,

Woo,

et al. 2024

Sci Rep

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“…Electronic nose analysis was performed according to the method of Park and Kim (2022) . For analysis, 5 g of each cooked sample was placed in a 20 mL head-space vial and sealed.…”

Section: Methodsmentioning

confidence: 99%

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System

Go¹,

Park²,

Kim³

2023

Food Sci Anim Resour

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The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0 and ˗1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, lightness, yellowness, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, yellowness, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0°C samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0°C samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.

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“…Так, изучена возможность использования сушеного корня сельдерея, корня петрушки в качестве панировки замороженных рыбоовощных полуфабрикатов, которые показали хорошую приемлемость [3,4]. Рассматриалось добавление в кляр 3, 5 и 7% лиофилизированного зеленого лука (Allium wakegi Araki), при этом увеличивалась вязкость теста и хрусткость готового продукта [46]. Сенсорные характеристики образцов с добавлением 3 -5% лиофилизированных зеленого лука получили лучшие оценки дегустаторов.…”

Section: роль отдельных компонентов в составеunclassified

Breading systems: I. Types, properties, quality

Molchanova,

Berdimuratova

2023

Vestn. Voronež. gos. univ. inž. tehnol.

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Fried foods are valued all over the world for their taste. Breading systems play a special role in the textural properties of such products. Changes in the dietary habits of the population contribute to an increase in the consumption of products in batter and breadcrumbs. The aim of the work was to summarize and analyze scientific publications on breading systems, their classification, composition, the role of individual components in the formation of quality, as well as the effect of deep frying on oil absorption and ways to reduce it. The object of the study was peer-reviewed foreign and domestic scientific literature, placed in the Scopus, Sciencedirect, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications are used. It has been determined that the term breading systems can characterize any combination of components applied to the semi-finished product to create a crispy crust and the desired taste during further heat treatment. The main role as traditional breading systems is given to wheat gluten proteins, which, when kneaded, form a structural matrix with adhesive properties. An analysis of scientific literature has shown that one of the problems of breaded products is an increased calorie content due to the absorption of oil during cooking. Among several mechanisms of this process, the greatest role is given to the "vacuum" effect during cooling of the product. Fat absorption is affected by the properties of food and cooking oil. It has been established that one of the effective ways to reduce fat absorption is the formation of a barrier film with additional ingredients of the food matrix (proteins of animal and vegetable origin, cellulose derivatives and various gums), as well as the use of new frying techniques. It is shown that this direction is of interest for further research and opens up new opportunities for the industry to form products in demand.

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Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin

Cited by 7 publications

References 34 publications

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses

Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System

Breading systems: I. Types, properties, quality

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