Faculty of Food Technology and Biotechnology, University of Zagreb
Abstract
In this study, chicken nuggets were predusted with zein or soy protein isolate (SPI) as the first coating. Next they were coated with 0.1, 0.2 or 0.3 % carboxymethylcellulose (CMC) batters as the second coating, and then breaded with bread crumbs. Finally, they were fried at 190 °C for 2, 4 or 6 min. Predusting materials were found to enhance some physical, chemical and sensorial properties of nuggets after frying. In particular, using SPI was more advantageous than zein. It increased penetrometer values and sensorial scores as it decreased moisture loss. The performance values of batter materials were improved compared to the control. Also, the yield, moisture rate, penetrometer and general appearance values decreased as the frying time increased. During this period, frying loss and fat absorption increased. Results showed that the best coating process was using SPI as predusting material, 0.1 % CMC for batter, and 2 to 4 min of frying time.Pileći su medaljoni posipani zeinom ili izolatom sojinog proteina, zatim umočeni u tijesto s 0,1; 0,2 ili 0,3 % karboksimetil celuloze, te naposljetku uvaljani u krušne mrvice. Medaljoni su prženi 2, 4 ili 6 minuta na 190 °C i tako su im poboljšana fizikalna, kemijska i senzorska svojstva. Bolji rezultati dobiveni su primjenom izolata sojinog proteina, nego pomoću zeina. Izolat je sojinog proteina poboljšao rezultate mjerenja tvrdoće penetrometrom i senzorske ocjene, jer je smanjio gubitak vlage tijekom pečenja. Tako pripremljeni medaljoni bili su puno bolje ocijenjeni od kontrolnih uzoraka. Produljenjem vremena prženja smanjeni su prinos, postotak vlažnosti i vrijednosti dobivene penetrometrom, a slabiji je bio izgled proizvoda. Također su povećani gubitak mase tijekom prženja i upijanje ulja. Najbolji su rezultati postignuti primjenom izolata sojinog proteina i tijesta s 0,1 % karboksimetil celuloze, te s vremenom prženja od 2 do 4 minute
