Effects of xanthan, alginate, CMC and thawing properties on Finger fish quality
نویسندگان
1 Associate professor, Faculty of Fisheries and Environmental Sciences, Agriculture Sciences and Natural Resources of Gorgan
2 PhD student, Young Researchers Club, Gorgan Branch, Islamic Azad University, Gorgan, Iran
3 Assistant professor, Faculty of Fisheries and Environmental Sciences, Agriculture Sciences and Natural Resources of Gorgan
4 Graduated MSc. student, Faculty of Fisheries and Environmental Sciences, Agriculture Sciences and Natural Resources of Gorgan
5 PhD student, Young Researchers Club, Gorgan Branch, Islamic Azad University, Gorgan, Iran
6 MSc. student, Faculty of Natural Resources & Marine Sciences, Tarbiat Modares University, Noor
7 MSc. student, Faculty of Fisheries and Environmental Sciences, Agriculture Sciences and Natural Resources of Gorgan
doi
10.22101/JRIFST.2013.03.15.146چکیده
The aim of this study was to evaluate the effects of xanthan, alginate, CMC and thawing properties on "Finger Fish" quality. Different gums added to pre-dust, to compare these effects and moreover thawing in air and microwave to compare with deep fat frying. Results depicted no significant differences in WHC and ash content (P>0.05). Types of added gums and thawing procedures had significant effects on crust adhesion (P<0.05). Effects of gum, thawing method and interactions on moisture were significant (P<0.05). Fat content of "Finger Fish" just affected by pre-dust gum type (P<0.05). Control fried group showed the highest and alginate-air group showed the lowest product yield (P<0.05). Gum type and thawing method had significant effects on L*, a* and b* value (P<0.05). Control group had the highest sensorial scores. Overall results showed common frying is the best in frozen "Finger Fish" thawing method and adding mixture of gums and flour into pre-dust has negative effects on final quality yield.
