Cargando…

Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets

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 s...

Descripción completa

Detalles Bibliográficos
Autores principales:	Oppong, David, Panpipat, Worawan, Cheong, Ling-Zhi, Chaijan, Manat
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8702062/ https://www.ncbi.nlm.nih.gov/pubmed/34945709 http://dx.doi.org/10.3390/foods10123158

Ejemplares similares

Chemical, physical, and functional properties of Thai indigenous brown rice flours
por: Oppong, David, et al.
Publicado: (2021)

Rice bran oil emulgel as a pork back fat alternate for semi-dried fish sausage
por: Chaijan, Manat, et al.
Publicado: (2021)

Chemical Indices and Kinetic Evaluation of β-Sitosteryl Oleate Oxidation in a Model System of Bulk Oil
por: Chaijan, Manat, et al.
Publicado: (2022)

Physico-chemical aspects of Thai fermented fish viscera, Tai-Pla, curry powder processed by hot air drying and hybrid microwave-infrared drying
por: Choopan, Warongporn, et al.
Publicado: (2021)

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties
por: Somjid, Panumas, et al.
Publicado: (2021)

Recovery of Functional Proteins from Pig Brain Using pH-Shift Processes
por: Chanted, Jaruwan, et al.
Publicado: (2022)

Formation of Intermediate Amylose Rice Starch–Lipid Complex Assisted by Ultrasonication
por: Chumsri, Paramee, et al.
Publicado: (2022)

Role of Stingray (Himantura signifier) Non-Protein Nitrogenous Fraction on the Oxidative Stability of Lipid and Myoglobin
por: Panpipat, Worawan, et al.
Publicado: (2023)

Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi
por: Somjid, Panumas, et al.
Publicado: (2022)

Impact of Washing with Antioxidant-Infused Soda–Saline Solution on Gel Functionality of Mackerel (Auxis thazard) Surimi
por: Thongkam, Porntip, et al.
Publicado: (2023)

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)
por: Somjid, Panumas, et al.
Publicado: (2023)

Nutritional composition and bioactivity of germinated Thai indigenous rice extracts: A feasibility study
por: Chaijan, Manat, et al.
Publicado: (2020)

Porcine placenta hydrolysate as an alternate functional food ingredient: In vitro antioxidant and antibacterial assessments
por: Laosam, Phanthipha, et al.
Publicado: (2021)

Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System
por: Wongnen, Chantira, et al.
Publicado: (2022)

Comparative Evaluation of Hydrothermally Produced Rice Starch–Phenolic Complexes: Contributions of Phenolic Type, Plasma-Activated Water, and Ultrasonication
por: Chumsri, Paramee, et al.
Publicado: (2022)

Southern-style Pad Thai sauce: From traditional culinary treat to convenience food in retortable pouches
por: Cheenkaew, Yanyong, et al.
Publicado: (2020)

Compositional Features and Nutritional Value of Pig Brain: Potential and Challenges as a Sustainable Source of Nutrients
por: Chanted, Jaruwan, et al.
Publicado: (2021)

Comparative Analysis of Antioxidant Compounds and Antioxidative Properties of Thai Indigenous Rice: Effects of Rice Variety and Processing Condition
por: Summpunn, Pijug, et al.
Publicado: (2022)

A Novel Strategy for the Production of Edible Insects: Effect of Dietary Perilla Seed Supplementation on Nutritional Composition, Growth Performance, Lipid Metabolism, and Δ6 Desaturase Gene Expression of Sago Palm Weevil (Rhynchophorus ferrugineus) Larvae
por: Chinarak, Khanittha, et al.
Publicado: (2022)

Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis
por: Phetsang, Hatairad, et al.
Publicado: (2021)

Biochemical property and gel-forming ability of mackerel (Auxis thazard) surimi prepared by ultrasonic assisted washing
por: Somjid, Panumas, et al.
Publicado: (2021)

Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf
por: Chumsri, Paramee, et al.
Publicado: (2022)

Techno-biofunctionality of mangostin extract-loaded virgin coconut oil nanoemulsion and nanoemulgel
por: Sungpud, Chatchai, et al.
Publicado: (2020)

Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (Auxis thazard) Surimi
por: Panpipat, Worawan, et al.
Publicado: (2023)

A Novel Approach for the Production of Mildly Salted Duck Egg Using Ozonized Brine Salting
por: Wongnen, Chantira, et al.
Publicado: (2023)

Oil Penetration of Batter-Breaded Fish Nuggets during Deep-Fat Frying: Effect of Frying Oils
por: Cui, Lulu, et al.
Publicado: (2022)

The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets
por: Cui, Lulu, et al.
Publicado: (2022)

Balancing the Growth Performance and Nutritional Value of Edible Farm-Raised Sago Palm Weevil (Rhynchophorus ferregineus) Larvae by Feeding Various Plant Supplemented-Sago Palm Trunk Diets
por: Promwee, Athakorn, et al.
Publicado: (2023)

Effects of Konjac Glucomannan on Oil Absorption and Safety Hazard Factor Formation of Fried Battered Fish Nuggets
por: Sun, Jingwen, et al.
Publicado: (2022)

Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value
por: Park, Jung-Min, et al.
Publicado: (2016)

Selection of Vegetable Oils and Frying Cycles Influencing Acrylamide Formation in the Intermittently Fried Beef Nuggets
por: Ahmad, Siti Nur Syahirah, et al.
Publicado: (2021)

Nutritional Profiles of Yoom Noon Rice from Royal Initiative of Southern Thailand: A Comparison of White Rice, Brown Rice, and Germinated Brown Rice
por: Summpunn, Pijug, et al.
Publicado: (2023)

Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding
por: Oloruntoba, Dare, et al.
Publicado: (2022)

Quality Characterization of Different Parts of Broiler and Ligor Hybrid Chickens
por: Panpipat, Worawan, et al.
Publicado: (2022)

Optimized Acetic Acid Production by Mixed Culture of Saccharomyces cerevisiae TISTR 5279 and Gluconobacter oxydans TBRC 4013 for Mangosteen Vinegar Fermentation Using Taguchi Design and Its Physicochemical Properties
por: Saelee, Nisa, et al.
Publicado: (2023)

Nuggets
por: Smith, C. Carleton
Publicado: (1890)

Nuggets
por: Smith, C. Carleton
Publicado: (1891)

Nuggets
por: Smith, C. Carleton
Publicado: (1891)

Influence of baking and frying conditions on acrylamide formation in various prepared bakery, snack, and fried products
por: Ahmad, Muhammad Mushtaq, et al.
Publicado: (2022)

Dietetic Nuggets
Publicado: (1904)

Cannot write session to /tmp/vufind_sessions/sess_7nqnghn4686mc9p20g5srsi6vm