The Effects of Frying Method and Oil Type on the Quality Attributes of Turkey Nuggets and Frying Oils

ŞİŞİK OĞRAŞ Ş., Kaplan H.

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, cilt.124, sa.5, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 124 Sayı: 5
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1002/ejlt.202100023
  • Dergi Adı: EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Applied Science & Technology Source, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Food Science & Technology Abstracts, Veterinary Science Database
  • Anahtar Kelimeler: deep fat frying, frying oil, nuggets, pressure frying, texture profile analysis, CHICKEN NUGGETS, SOYBEAN OILS, PALM OLEIN, PERFORMANCE, OXIDATION
  • Atatürk Üniversitesi Adresli: Evet

Özet

The aim of the study is to determine the effects of frying under standard atmospheric and pressure conditions on some quality characteristics of turkey nuggets. Turkey nuggets are fried under atmospheric and pressure conditions using sunflower or hazelnut oil. Pressure frying decreases the thiobarbituric acid reactive substances (TBARS) value of turkey nuggets while sunflower oil increases this value. Under atmospheric conditions, nuggets fried with hazelnut oils show higher moisture content than hazelnut oil. The pH is affected by the type of oil. The frying under pressure results in a decrease in the internal and external a* value of nuggets. Under pressure conditions, the use of hazelnut oil increases the external a* value. The application of pressure also causes an increase in the external L* value in the presence of sunflower oil. These treatments also show higher hardness, springiness, gumminess, and chewiness values compared to atmospheric condition. The use of sunflower oil causes a decrease in resilience, cohesiveness, springiness, and chewiness values. After frying, hazelnut oil shows lower peroxide and total polar material values than sunflower oil. However, peroxide value and total polar material are not affected by frying method. Practical applications: Color and texture are very important factors for the quality of nuggets. Pressure and atmospheric conditions show different effects on color parameters. Frying under pressure conditions decreases the external L*, which is an important quality parameter. Hazelnut oil shows lower TBARS value than sunflower oil. Moreover, pressure application causes a decrease in TBARS value. Frying process under pressure decreases the hardness and adhesiveness, while it increases the juiciness of product. On the other hand, the use of hazelnut oil as frying oil shows less changes in peroxide and total polar material during frying than sunflower oil, but the frying method and oil type interaction has no significant influence on these parameters.