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首页> 外文期刊>African Journal of Biotechnology >Effect of frying oils on quality characteristics of frozen chicken patties incorporated with honey
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Effect of frying oils on quality characteristics of frozen chicken patties incorporated with honey

机译：煎炸油对掺蜂蜜的冷冻鸡肉馅饼品质特性的影响

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摘要

In this study, effect of honey (0, 5 and 10%) and frying oils (palm olein and corn) on physicochemical, proximate characteristics (Thiobarbituric acid reactive substances (TBARS), pH, fat, moisture) and sensory properties of frozen chicken patties have been evaluated. TBARS, pH and fat content significantly (p ≤ 0.05) increased during storage period of 60 days. Whereas significant (p ≤ 0.05) decrease in moisture content of frozen chicken patties were recorded during storage. Honey treatment significantly (p ≤ 0.05) reduced the increase in TBARS, pH and fat content of frozen chicken patties. The treatment of chicken patties with 10% honey treatment had minimum moisture, TBARS, pH and fat content throughout storage. TBARS value and fat content of chicken patties fried in palm olein oil was less than corn oil. Positive correlation (p ≤ 0.05) of TBARS value with fat content and pH was observed, while negative correlation (p ≤ 0.05) of TBARS value with flavor and overall acceptability was found in this study. All sensory attributes significantly (p ≤ 0.05) declined as storage time increased. The overall acceptability (sensory attributes) of frozen chicken patties treated with 5% honey and fried in palm olein oil was highest.
机译：在这项研究中，蜂蜜（0％，5％和10％）和煎炸油（棕榈油精和玉米）对冷冻鸡的理化，近代特征（硫代巴比妥酸反应性物质（TBARS），pH，脂肪，水分）和感官特性的影响肉饼已经过评估。在储存60天期间，TBARS，pH和脂肪含量显着增加（p≤0.05）。在储存过程中，冷冻鸡肉的水分含量显着下降（p≤0.05）。蜂蜜处理显着（p≤0.05）降低了冷冻鸡肉馅饼的TBARS，pH和脂肪含量。在整个存储过程中，用10％蜂蜜处理的鸡肉饼具有最小的水分，TBARS，pH和脂肪含量。在棕榈油精油中油炸的鸡肉馅饼的TBARS值和脂肪含量低于玉米油。本研究发现TBARS值与脂肪含量和pH呈正相关（p≤0.05），而TBARS值与风味和总体可接受性呈负相关（p≤0.05）。随着储存时间的增加，所有感官属性均显着下降（p≤0.05）。用5％蜂蜜处理并在棕榈油精油中油炸的冷冻鸡肉馅饼的总体可接受性（感官属性）最高。

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