DEVELOPMENT OF CHICKEN ROLL RECIPE USING RESPONSE SURFACE METHODOLOGY

被引：0

作者：

Aydar, A. Y. ^{[1
]}

Gurel, B. ^{[1
]}

Kayaardi, S. ^{[1
]}

机构：

[1] Manisa Celal Bayar Univ, Fac Engn, Dept Food Engn, Muradiye, Manisa, Turkey

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2018年 / 30卷 / 03期

关键词：

chicken; poultry; optimization; texture profile analysis; response surface methodology; CALCIUM ALGINATE COATINGS; TURKEY BREAST ROLLS; DRY-CURED HAM; RICE STARCH; PHYSICOCHEMICAL PROPERTIES; QUALITY CHARACTERISTICS; RHEOLOGICAL PROPERTIES; PROCESSING CONDITIONS; SENSORY QUALITY; FAT-SUBSTITUTES;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to determine the optimum quantities of ingredients to yield a chicken roll product with desirable textural properties and coloring and a minimum cooking loss. Response surface methodology (RSM), a statistical technique, was applied for optimization. The optimum quantities for chicken roll production were found to be 8.66 g, 75.00 g and 53.83 g for wheat flour, distilled water, and minced chicken, respectively. The lowest cooking loss was achieved by a recipe with high wheat flour and distilled water content, whereas the highest cooking loss was observed in the recipe with the lowest wheat flour content and the highest minced chicken content.

引用

收藏

页码：553 / 567

页数：15

相关论文

共 48 条

[1] Storage stability of low-fat chicken sausages [J].

Andrés, SC ;

García, ME ;

Zaritzky, NE ;

Califano, A .

JOURNAL OF FOOD ENGINEERING, 2006, 72 (04) :311-319

[2] The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages [J].

Andres, Silvina ;

Zaritzky, Noemi ;

Califano, Alicia .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2006, 41 (08) :954-961

[3]

[Anonymous], 2017, GLOBAL READY EAT FOO

[4] Consumer behaviors towards ready-to-eat foods based on food-related lifestyles in Korea [J].

Bae, Hyun-Joo ;

Chae, Mi-Jin ;

Ryu, Kisang .

NUTRITION RESEARCH AND PRACTICE, 2010, 4 (04) :332-338

[5] Effect of comminution method and raw binder system in restructured reef [J].

Boles, JA ;

Shand, PJ .

MEAT SCIENCE, 1998, 49 (03) :297-307

[6] SMOKE-FLAVORED CHICKEN ROLLS [J].

BRECLAW, EW ;

DAWSON, LE .

JOURNAL OF FOOD SCIENCE, 1970, 35 (04) :379-&

[7] Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch [J].

Chaisawang, M ;

Suphantharika, M .

CARBOHYDRATE POLYMERS, 2005, 61 (03) :288-295

[8] Combined effect of irradiation and modified atmosphere packaging on shelf-life extension of chicken breast meat: microbiological, chemical and sensory changes [J].

Chouliara, Eirini ;

Badeka, Anastasia ;

Savvaidis, Ioannis ;

Kontominas, Michael G. .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (04) :877-888

[9] Physical properties of sodium alginate solutions and edible wet calcium alginate coatings [J].

Comaposada, J. ;

Gou, P. ;

Marcos, B. ;

Arnau, J. .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 64 (01) :212-219

[10] Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters [J].

Costa-Corredor, A. ;

Serra, X. ;

Arnau, J. ;

Gou, P. .

MEAT SCIENCE, 2009, 83 (03) :390-397

← 1 2 3 4 5 →