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by Rasha Ali Taha Abd EL-Wahab Hamza,Atif Osheba

Download Quality Attributes of Semi-fried Chicken Fingers: Effect of Some Spices and Type of Frying Oil on Quality Attributes of Semi-fried Chicken Fingers during Frozen Storage eBook
ISBN:
3847377337
Author:
Rasha Ali Taha Abd EL-Wahab Hamza,Atif Osheba
Language:
English
Publisher:
LAP LAMBERT Academic Publishing (February 14, 2012)
Pages:
204 pages
EPUB book:
1201 kb
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1429 kb
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1255 kb
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4.3
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825


Chicken fingers are one of the new products suitable for effective . Rasha Ali Taha Abd EL-Wahab Hamza Atif Osheba

Chicken fingers are one of the new products suitable for effective utilization of tough meat from spent hens. This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, selection of the best spices mixture which can be used as antioxidant in the process. Effect of Some Spices and Type of Frying Oil on Quality Attributes of Semi-fried Chicken Fingers during Frozen Storage. Rasha Ali Taha Abd EL-Wahab Hamza Atif Osheba. Number of pages: 204. Published on

Автор: Rasha Ali Taha Abd EL-Wahab Hamza und Atif Osheba Название: Quality Attributes of Semi-fried Chicken . Chicken fingers are one of the new products suitable for effective utilization of tough meat from spent hens.

Chicken fingers are one of the new products suitable for effective utilization of tough meat from spent hens.

Rasha Ali Taha Abd EL-Wahab Hamza and Atif Osheba. Over the past few years, the consumption of poultry meat has become very popular due to their nutritional characteristics. Spent laying hens are by-products of the egg industry, and the meat obtained from these birds has poor functional properties. Furthermore, while the quality of broilers as raw material for manufacture of processed meat pro¬ducts has been improved through breeding, feeding and management, spent hen meat poses serious problems with regard to both processing and utilization.

quality attributes of raw catfish burgers and fingers products. Osheba, A. Shams El-Din, N. M. and Hussien, S. A. (2010): Effect of some herbs on the quality of irradiated beef sausage preserved by cold storage. ISOTOPE & RAD. RE. 42(4); 925-947. Catfish burgers and fingers treated with tested essential oils and untreated (control sample) were packed in polyethylene bags and stored as raw products in a deep freezer at-18°C for three months. Recipe standardization and quality characterization of fresh and frozen fish sausage at different days of storage.

Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix.

To improve the quality of vacuum-fried products . Vacuum frying technology has been extensively investigated for lots of fruits and vegetables products.

To improve the quality of vacuum-fried products, several pretreatments methods, such as blanching, predrying, osmotic pretreatment, coating, and freezing methods, have been applied to the frying of foods Freezing is an alternative pretreatment for increasing the rate of frying and improving the quality of fried products.

From chips and doughnuts to chicken, french fries, and onion rings, fried food is hard to resist. And it’s no wonder: No other cooking method delivers such crisp, delicious browning while keeping food moist and tender on the inside. In the initial moments of frying, as the surface dehydrates, it forms a crust that inhibits further oil absorption, while continuing to conduct heat to the interior of the food, where the heat causes starches to gelatinize (as in french fries), proteins to denature (in fried chicken), and fibers to soften (in fried zucchini).

Best Oil for Frying Chicken. Fried chicken is one of the most iconic recipes in American cuisine. There are many different types of oil, each of which is good for different cooking methods, and if you choose the wrong oil for the job, it can affect the flavor and texture of your chicken. It's been served in restaurants and homes across the country since the early 1800s, though the recipe is believed to have originated in Scotland or West Africa. When choosing oil for deep frying, there are three main considerations you want to factor in: flavor transfer, smoke point, and the flavor of the oil.

Deep-frying of meat in vegetable oils for long times (approximately 10 min) . HCAs are generally formed at ppb levels during cooking of meat and fish

Deep-frying of meat in vegetable oils for long times (approximately 10 min) gives rise to a significant quantity of mutagens; olive oil yields slightly more mutagens than sunflower oil does, probably because the smoking temperature for olive oil is higher (180 °C versus 170 °C). Very long frying times (20–30 min) significantly increase the mutagenic activity in meat fried. in sunflower oil, probably due to the degradation of PUFA. HCAs are generally formed at ppb levels during cooking of meat and fish. Table 1. shows typical amounts of some HCAs formed in cooked foods taken from the literature.

Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking

Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dippings like bread dips, and may be called edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid.

Over the past few years, the consumption of poultry meat has become very popular due to their nutritional characteristics. Spent laying hens are by-products of the egg industry, and the meat obtained from these birds has poor functional properties. Furthermore, while the quality of broilers as raw material for manufacture of processed meat pro¬ducts has been improved through breeding, feeding and management, spent hen meat poses serious problems with regard to both processing and utilization. Chicken fingers are one of the new products suitable for effective utilization of tough meat from spent hens. This study was carried out to evaluate chemical, microbiological and sensory properties of semi-fried chicken fingers which manufactured from spent laying hen meat, selection of the best spices mixture which can be used as antioxidant in the process. This study should help research center in the food and should be especially useful to Manufacturers of poultry and meat products.