文章基本信息

标题：Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets
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作者：David Oppong ; Worawan Panpipat ; Ling-Zhi Cheong 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：12
DOI：10.3390/foods10123158
语种：English
出版社：MDPI Publishing
摘要：The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker ( Pseudotolithus senegalensis) nuggets during frozen storage were investigated. The moisture, protein, fat, ash, and carbohydrate contents varied among the cooking methods and frozen storage times. The deep-fried nugget had a higher fat content, which resulted in a higher energy value ( p < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones ( p < 0.05). The PV tended to increase with increasing storage time, but it was still within the recommended range for consumption. The deep-fried nugget showed a vivid orange–yellow color, with higher L*, a*, and b* values, while oven-baked nuggets showed a pale-yellow color. The baked nuggets had relatively lower total expressible fluid than the deep-fried nuggets at all time points ( p < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period ( p < 0.05). The total plate count and yeast and mold counts produced by the two cooking methods were within the acceptable range throughout the storage.
关键词：cassava croaker; quality; storage; healthier food; lipid oxidation