THE EFFECT OF ULTRASOUND PRETREATMENT ON OIL ABSORPTION AND QUALITY OF DEEP-FRIED CHICKEN SCHNITZELS

Authors : Anahi Guadalupe Cozain Montiel, Hilal Soyocak, Sadettin Turhan

Pages : 119-131

Doi:10.15237/gida.GD23129

View : 159 | Download : 107

Publication Date : 2024-02-14

Article Type : Research Paper

Abstract :Although deep-fried products are enjoyed by consumers of different age groups, they contain large amounts of oil, which affects product quality and cannot fail to meet the demand for a healthy diet. In this study, the effect of ultrasound pretreatment on the oil absorption and quality of deep-fried chicken schnitzels was investigated. For this purpose, chicken schnitzel samples were subjected to ultrasound pretreatment at different amplitudes (32 and 64%) and times (10, 20, and 30 min) and then deep-fried at 180 °C. Ultrasound pretreatment improved the crispness by reducing the hardness of schnitzel samples and also reduced oil absorption by 36-53%. According to the findings obtained from SEM analysis, ultrasound pretreatment caused collapses and deformations in the microstructure of the schnitzel samples, leading to the formation of many microscopic channels. Also, ultrasound pretreatment kept the original sensory properties of the schnitzel samples. These results show that ultrasound pretreatment has greatly improved the quality of chicken schnitzels.
Keywords : Ultrason, Şinitzel, Derin yağda kızartma, Yağ emme

ORIGINAL ARTICLE URL