The Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes

This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with <i>Raphanus sativus</i> were studied. Further, th...

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Autores principales:	Jinghao Chen, Yi Lei, Jiaxin Zuo, Zebin Guo, Song Miao, Baodong Zheng, Xu Lu
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	surimi <i>Raphanus sativus</i> vacuum frying quality nutrition color Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/307e3648584242d797c8932b52819d0c
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spelling	oai:doaj.org-article:307e3648584242d797c8932b52819d0c2021-11-25T17:32:24ZThe Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes10.3390/foods101125442304-8158https://doaj.org/article/307e3648584242d797c8932b52819d0c2021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2544https://doaj.org/toc/2304-8158This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with <i>Raphanus sativus</i> were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-<i>Raphanus sativus</i> was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optimal parameters of response surface methodology determined were: vacuum deep frying temperature 130 °C, frying time 900 s, and thickness 0.75 cm. Additionally, under this process condition, the hardness of the surimi chunks was 2015 ± 48.17 g, and the color difference was 23.27 ± 1.86. Surimi cubes without <i>Raphanus sativus</i> have superior elasticity and low hardness, and surimi cubes with <i>Raphanus sativus</i> have little color difference and high chewability. After the vacuum deep frying process, there was a high protein content and superior crispness. Shallow frying and adding <i>Raphanus sativus</i> effectively reduced the product’s oil content. Therefore, <i>Raphanus sativus</i> is suitable as a potential nutritional supplement to broaden its application in fried surimi foods.Jinghao ChenYi LeiJiaxin ZuoZebin GuoSong MiaoBaodong ZhengXu LuMDPI AGarticlesurimi<i>Raphanus sativus</i>vacuum fryingqualitynutritioncolorChemical technologyTP1-1185ENFoods, Vol 10, Iss 2544, p 2544 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	surimi <i>Raphanus sativus</i> vacuum frying quality nutrition color Chemical technology TP1-1185
spellingShingle	surimi <i>Raphanus sativus</i> vacuum frying quality nutrition color Chemical technology TP1-1185 Jinghao Chen Yi Lei Jiaxin Zuo Zebin Guo Song Miao Baodong Zheng Xu Lu The Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes
description	This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with <i>Raphanus sativus</i> were studied. Further, the manuscript explored the quality changes of surimi cubes under different frying processes (vacuum deep frying, atmospheric deep frying, and shallow frying). Moreover, the Chinese Min-Cantonese cuisine-<i>Raphanus sativus</i> was utilized as auxiliary raw material to change the hardness and reduce the oil content. The optimal parameters of response surface methodology determined were: vacuum deep frying temperature 130 °C, frying time 900 s, and thickness 0.75 cm. Additionally, under this process condition, the hardness of the surimi chunks was 2015 ± 48.17 g, and the color difference was 23.27 ± 1.86. Surimi cubes without <i>Raphanus sativus</i> have superior elasticity and low hardness, and surimi cubes with <i>Raphanus sativus</i> have little color difference and high chewability. After the vacuum deep frying process, there was a high protein content and superior crispness. Shallow frying and adding <i>Raphanus sativus</i> effectively reduced the product’s oil content. Therefore, <i>Raphanus sativus</i> is suitable as a potential nutritional supplement to broaden its application in fried surimi foods.
format	article
author	Jinghao Chen Yi Lei Jiaxin Zuo Zebin Guo Song Miao Baodong Zheng Xu Lu
author_facet	Jinghao Chen Yi Lei Jiaxin Zuo Zebin Guo Song Miao Baodong Zheng Xu Lu
author_sort	Jinghao Chen
title	The Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes
title_short	The Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes
title_full	The Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes
title_fullStr	The Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes
title_full_unstemmed	The Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes
title_sort	effect of vacuum deep frying technology and <i>raphanus sativus</i> on the quality of surimi cubes
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/307e3648584242d797c8932b52819d0c
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The Effect of Vacuum Deep Frying Technology and <i>Raphanus sativus</i> on the Quality of Surimi Cubes

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