Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets

Adedeji, Akinbode A.; Ngadi, Michael; Raghavan, G.S.V.

doi:10.1016/j.jfoodeng.2008.08.018

Cited by 83 publications

(57 citation statements)

References 29 publications

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“…transfer processes, which occur differently in each precooking method, can be mainly responsible for the observed behaviors (Adedeji et al 2009). …”

Section: Discussionmentioning

confidence: 99%

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

et al. 2016

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The effects of pre-cooking methods, namely, boiling (BL), roasting (RT) and grilling (GR), refrigerated storage (14 days/?4°C) and microwave reheating on chicken patties were studied. Physical, chemical and sensory parameters were evaluated in order to correlate the chemical deterioration of ready-to-eat chicken patties with the acceptance of the odor. Chemical deterioration was evaluated through the chemical composition, Maillard compounds, Thiobarbituric acid-reactive substances (TBARS) and volatiles. Sensory deterioration (odor liking) was performed by an acceptance test with hedonic scale. According to the TBARS values and volatile compounds generated in the head space during the examined stages, the pre-cooking method and the storage time had a significant effect on lipid oxidation, whereas reheating in a microwave had a negligible impact. At each succeeding processing stage, panelists gave lower odor scores to all samples and no significant differences were found between treatments at any stage. RT and GR patties showed less intense chemical changes and presented higher acceptation scores by the sensory panel than BL patties. Thus, the choice of precooking method and control of storage conditions plays a key role in the inhibition of oxidative changes in ready-toeat chicken patties.

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“…transfer processes, which occur differently in each precooking method, can be mainly responsible for the observed behaviors (Adedeji et al 2009). …”

Section: Discussionmentioning

confidence: 99%

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

et al. 2016

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“…Adedeji et al (2009) added that microwave at 6.7 w/g power density decreases significantly the oil uptake in chicken nuggets during deep-fat frying, and then improves its nutritional value. In concordance with the observations of Arocas et al (2011), who confirmed the protective effects of MW on the retro-gradation of starch during the thawing of ready to eat sauces, similarly Hill, (1994) & Bedoui et al (2011, and (Fiore et al, 2013) provided evidences of the preservation of food texture and vitamins content after exposure to MW.…”

Section: Impact On Food Qualitymentioning

confidence: 99%

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Krifi¹,

Amine²,

Makram³

2014

Afr. J. Microbiol. Res.

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Health agencies official has been convinced of the efficiency of microwave based process mainly due to its bactericidal property and safety (non-ionizing radiation). However, many biotechnological aspects of this new method are still unknown and have raised safety concerns. This study aimed to validate the application of the thawing process of a large poultry meat block under high frequency microwave oven (2.45 Ghz within 60 s). Compared to the traditional thawing method (4°C for 48 h), we combined a visual observation and bacteriological analysis. The microwave thawing process was clearly faster than the conventional process, by at least three times. Both microwaved samples and control samples complied with the standard requirements, even after five weeks of microbial-screening of total mesophilic flora, fecal coliforms, sulfite-reducing anaerobic, Staphylococcus aureus and Salmonella. In the exposure to microwave, there was also less loss of water compared to the traditional method (2.33±0.21 l < 3.45±0.21 l). Although it showed overheating signs due to the high frequency used, it did not compromise the shelf life of the product. We validated the microbial-safety of the microwave thawing process; however, adjusting the frequency would result in better quality output and alleviate side effects in the frozen poultry.

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“…However, some authors reported that low temperature blanching (e. g. between 55°C and 70°C) prior to frying activates the enzyme pectinesterase and the resulting reactions decrease porosity and therefore reduce oil absorption [7].On the other hand, at higher frying temperatures, oil absorption is generally reduced, as the process is shorter and the formation of the improved crust acts as a physical barrier to oil penetration [7]. The oil absorption rate constants depended on the main process variables such as oil temperature, product type, applied pre-treatment, type frying, product with and oil type [10], [23]. IV.…”

Section: Resultsmentioning

confidence: 99%

“…Troncoso and Pedreschi [10] reported this parameter between 23.5 kJ mol -1 and 29.3 kJ mol -1 for potato slices. Being close to those reported in this study.Amiryousefiet al, [23] found that the activation energy obtained by the Arrhenius equation for effective diffusivity against moisture ranged from 38.84 kJ mol -1 to 51.07 kJ mol -1 in fried ostrich meat.High activation energies are typically found in materials with low moisture content due to a strong substrate-water interaction [10]. In other words, as the activation energy increases, the more difficult it will be to remove water from the food.…”

Section: G Statistical Analysismentioning

confidence: 99%

Mass Transfer During Vacuum Frying of Eggplant Slices (Solanum melongena L.)

Gallo-García¹,

González-Morel²,

Correa³

et al. 2017

IJET

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Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets

Cited by 83 publications

References 29 publications

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

Microbiological comparison of microwave and traditional thawing processes for poultry meat

Mass Transfer During Vacuum Frying of Eggplant Slices (Solanum melongena L.)

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