Sifat pengelatinan salutan semasa peringkat awal penggorengan pada beberapa suhu yang berbeza telah dikaji. Nuget ayam, sebagai substrat, dicelup ke dalam cecair penyalut dan kemudiannya digoreng pada 150, 165 dan 180oC selama 0, 6, 18 dan 30s. Selepas penggorengan, bahagian salutan dan substrat dianalisis secara berasingan untuk kandungan lembapan. Bahagian salutan juga dianalisis untuk suhu permulaan (To), puncak (Tp) dan akhir (Te) serta entalpi pengelatinan. Keputusan menunjukkan tiada kesan ketara oleh suhu penggorengan terhadap kandungan lembapan kedua-dua bahagian salutan dan substrat. Tetapi, terdapat pola pengurangan kandungan lembapan dengan peningkatan masa penggorengan sehingga 30s untuk setiap suhu yang dikaji. Tiada kesan ketara oleh suhu penggorengan terhadap To, Tp dan Te. Tetapi, penggorengan pada 180 oC menghasilkan darjah pengelatinan yang lebih tinggi selepas 6s. Peningkatan kadar pengelatinan apabila digoreng pada suhu yang lebih tinggi boleh disebabkan oleh peningkatan kadar perpindahan haba semasa penggorengan.
A study was carried out to evaluate the effects of frying pressure (102 and 156 kPa) and temperature (150, 165 and 180°C) on sensory characteristics of chicken nuggets coated with wheat, rice and sago flours. Batters from wheat, rice and sago flours were prepared by mixing each flour with water at a weight ratio of 1:1.2 (flour: water). Chicken nuggets were dipped in the prepared batters and fried at the different pressure and temperature for 7 minutes. Sensory evaluation was done using trained panelists (n=7) with two replication. Attributes assessed were color, aroma, coating thickness, adhesiveness, hardness, crispness, oiliness, juiciness and overall acceptance. Results showed that using different frying pressures and temperatures did significantly affect (p<0.05) all the sensory attributes of chicken nuggets coated with wheat, rice and sago flours. It was observed that coated chicken nuggets fried at a pressure of 156 kPa and temperature of 165°C was most preferred by the trained panellists.
This study was carried out to determine the properties of coatings made from wheat, rice and sago flour when fried under different frying temperature and pressure during the initial period of deep-fat frying. Three types of batter made from wheat, rice and sago flour were prepared by mixing each flour with water at a ratio of 1:1.2 (flour: water). Poultry nuggets were dipped in the prepared batter and fried for 0, 6, 18 and 30 seconds at three frying temperatures (150, 165, 180°C) and two frying pressures (102 and 156 kPa). Results showed that the frying pressure applied did not produce any significant effect on moisture content, normalized moisture loss and fat content up to 30 seconds of frying. All parameters except moisture content of the coating region were significantly (p<0.05) affected by flour type. Coating from sago flour produced the highest normalized moisture loss and fat content compared to other flour.
In order to optimize the extraction of gelatin from pangasius catfish skin, a response surface method (RSM) involving a Central Composite Design (CCD) was applied. Four variables, namely NaOH concentration (0-0.3 N), acetic acid concentration (0.025-0.125 N), extraction time (2-4 h) and extraction temperature (40-80°C) were selected as independent variables for the optimization using RSM. The dependent variable was calculated by hydroxyproline recovery. The optimum conditions for extraction were produced by a pre-treatment of 0.2 N NaOH and 0.1 N acetic acid along with hot water extraction at 63.7°C for 2.41 h. The results showed that the predicted response by RSM (68.53%) closely matched the experimental response of 68.16%. The results indicated that the extracted gelatin possessed high gel strength (438 g) and high content of imino acid (proline and hydroxyproline) (18.01%) with a viscosity of 4.67 mPa s. The results showed that RSM was a great optimizing tool for extraction of gelatin from pangasius catfish skin. The gelatin was also proven to have significantly (p<0.05) higher quality of physicochemical properties than those from bovine skin gelatin.
Kappaphycus alvarezii kaya dengan karagenan yang banyak digunakan dalam industri makanan sebagai agen pemekat
dan penstabil. Penggunaan gelatin ikan dan ayam dalam produk makanan dapat menggantikan gelatin lembu yang
mempunyai banyak isu terutamanya berkaitan halal dan penyakit lembu gila (BSE). Penyelidikan ini adalah untuk
menentukan kesan penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam terhadap ciri-ciri kualiti
sosej ayam. Dua formulasi optimum T1 (10% Kappaphycus alvarezii, 3.81% gelatin ikan, 7.63% gelatin kaki ayam)
dan T2 (2.57% Kappaphycus alvarezii, 5% gelatin ikan, 7.63% gelatin kaki ayam) telah diperoleh daripada Kaedah
Respon Permukaan (RSM) dalam kajian awalan. Kualiti sosej ayam dikaji berdasarkan analisis proksimat dan ujian
jangka hayat (pH, nilai TBA dan warna). Ujian jangka hayat dijalankan selama 3 minggu pada suhu penyimpanan 4
± 1°C Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam meningkatkan (p<0.05) kandungan
protein dan abu tetapi menurunkan (p<0.05) kandungan lemak. Nilai pH bagi sampel T1 dan T2 lebih tinggi berbanding
dengan C semasa tempoh penyimpanan. Nilai TBA bagi sampel T1 dan T2 adalah rendah dibandingkan dengan C
semasa tempoh penyimpanan. Penambahan Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam mengubah
warna bagi sampel T1 dan T2 sepanjang tempoh penyimpanan. Penambahan Kappaphycus alvarezii, gelatin ikan dan
gelatin kaki ayam mengubah warna sosej ayam sepanjang tempoh penyimpanan. Kajian ini menunjukkan penambahan
campuran Kappaphycus alvarezii, gelatin ikan dan gelatin kaki ayam pada tahap optimum menghasilkan sosej ayam
yang lebih berkualiti.