Oppong David, Panpipat Worawan, Cheong Ling-Zhi, Chaijan Manat
Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat 80160, Thailand.
Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China.
Foods. 2021 Dec 20;10(12):3158. doi: 10.3390/foods10123158.
The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker () 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 ( < 0.05). The free fatty acid content and peroxide value (PV) of the oven-baked nuggets were higher than the deep-fried ones ( < 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 *, *, and * 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 ( < 0.05). The hardness, springiness, and chewiness of deep-fried nuggets were higher than baked nuggets throughout the storage period ( < 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.
研究了油炸和烘焙对冷冻贮藏期间木薯鲳鱼块的化学、物理和微生物特性的影响。烹饪方法和冷冻贮藏时间不同，水分、蛋白质、脂肪、灰分和碳水化合物含量也有所不同。油炸鱼块的脂肪含量较高，导致能量值更高（P<0.05）。烘焙鱼块的游离脂肪酸含量和过氧化值（PV）高于油炸鱼块（P<0.05）。过氧化值倾向于随着贮藏时间的增加而增加，但仍在推荐的食用范围内。油炸鱼块呈现鲜艳的橙黄色，具有较高的L*、a和b值，而烘焙鱼块呈现浅黄色。在所有时间点，烘焙鱼块的总可表达液量均低于油炸鱼块（P<0.05）。在整个贮藏期间，油炸鱼块的硬度、弹性和咀嚼性均高于烘焙鱼块（P<0.05）。两种烹饪方法产生的总平板计数以及酵母和霉菌计数在整个贮藏过程中均在可接受范围内。
