In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum-fried surimi chips (oil uptake, crispness, and optical properties) was investigated. The experimental results showed the optimal conditions were chosen as 2-mm surimi slice being vacuum-fried at 118°C for 2.5 min. Under these conditions, the oil content, breaking force, and color difference to commercial potato chips were 24.33%, 15.21 N, and 14.03, respectively. Additionally, we also measured the water loss during vacuum frying and the oil quality changes during storage of surimi chips. Results demonstrated the rapid loss of water content of surimi chips during vacuum frying and oil deterioration was kept at acceptable low level up to 100 days. Taken together, our study supported the applicability of vacuum frying technology to produce high-quality silver carp surimi chips.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6694419 | PMC |
| http://dx.doi.org/10.1002/fsn3.1077 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Optimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology.
Foods
November 2024
Department of Food and Nutrition, Changwon National University, Changwon 51140, Republic of Korea.
The optimum processing conditions for green laver chips were determined using response surface methodology (RSM) to improve taste and reduce off-flavors by applying reaction flavor and air-frying techniques. The optimum composition (/) for the chips included 20% green laver, 20% hairtail surimi, and 60% flour. Additional ingredients included distilled water (90 mL) with GDL (3 g), NaHCO₃ (2 g), salt (1 g), sugar (12 g), roasted soybean powder (1.
View Article and Find Full Text PDFQuantification of Allergic Crustacean Tropomyosin Using Shared Signature Peptides in Processed Foods with a Mass Spectrometry-Based Proteomic Strategy.
J Agric Food Chem
May 2024
College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, P.R. China.
Crustacean shellfish are major allergens in East Asia. In the present study, a major allergic protein in crustaceans, tropomyosin, was detected accurately using multiple reaction monitoring mode-based mass spectrometry, with shared signature peptides identified through proteomic analysis. The peptides were deliberately screened through thermal stability and enzymatic digestion efficiency to improve the suitability and accuracy of the developed method.
View Article and Find Full Text PDFOptimization of vacuum frying condition for producing silver carp surimi chips.
Food Sci Nutr
August 2019
In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum-fried surimi chips (oil uptake, crispness, and optical properties) was investigated. The experimental results showed the optimal conditions were chosen as 2-mm surimi slice being vacuum-fried at 118°C for 2.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!