Kesan hidroksipropil metil selulosa dan jangka masa penggorengan terhadap kehilangan eugenol semasa penggorengan

Translated title of the contribution: Effect of hydroxypropyl methyl cellulose and frying period on the loss of eugenol during frying

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

This study was conducted to determine the effects of hydroxypropylmethyl cellulose (HPMC) and different frying period on the migration of eugenol in coated fried nuggets. Three HPMC concentrations, 0, 0.75 and 15%, along with three frying periods of 210, 240 and 270 seconds were used. Samples of chicken nuggets were added with 05% eugenol, coated with different HPMC concentration and fried at 180°C. At the end of 210,240 and 270 seconds of frying, eugenol content in the coating increased significantly (p<0.05) compared to before frying. For each frying period of 0,210 and 240 seconds, no significant effect of using HPMC on eugenol content in the coating was found. However, frying for 270 seconds showed a higher eugenol content when HPMC was used. Increasing the frying period resulted in a decrease of eugenol content in the substrate for each HPMC concentration. Increased HPMC concentration resulted in an increased eugenol content in the substrate.

Original languageUndefined/Unknown
Pages (from-to)347-351
Number of pages5
JournalSains Malaysiana
Volume38
Issue number3
Publication statusPublished - Jun 2009

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methylcellulose
eugenol
frying
cellulose
coatings
chickens

Keywords

  • Chicken nuggets
  • Eugenol
  • Frying period
  • Hidroxypropyl methyl cellulose
  • Transfer process

ASJC Scopus subject areas

  • General

Cite this

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title = "Kesan hidroksipropil metil selulosa dan jangka masa penggorengan terhadap kehilangan eugenol semasa penggorengan",
abstract = "This study was conducted to determine the effects of hydroxypropylmethyl cellulose (HPMC) and different frying period on the migration of eugenol in coated fried nuggets. Three HPMC concentrations, 0, 0.75 and 15{\%}, along with three frying periods of 210, 240 and 270 seconds were used. Samples of chicken nuggets were added with 05{\%} eugenol, coated with different HPMC concentration and fried at 180°C. At the end of 210,240 and 270 seconds of frying, eugenol content in the coating increased significantly (p<0.05) compared to before frying. For each frying period of 0,210 and 240 seconds, no significant effect of using HPMC on eugenol content in the coating was found. However, frying for 270 seconds showed a higher eugenol content when HPMC was used. Increasing the frying period resulted in a decrease of eugenol content in the substrate for each HPMC concentration. Increased HPMC concentration resulted in an increased eugenol content in the substrate.",
keywords = "Chicken nuggets, Eugenol, Frying period, Hidroxypropyl methyl cellulose, Transfer process",
author = "{Mei Fang}, {L. I M} and Maskat, {Mohamad Yusof} and {Wan Mustapha}, {Wan Aida}",
year = "2009",
month = "6",
language = "Undefined/Unknown",
volume = "38",
pages = "347--351",
journal = "Sains Malaysiana",
issn = "0126-6039",
publisher = "Penerbit Universiti Kebangsaan Malaysia",
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T1 - Kesan hidroksipropil metil selulosa dan jangka masa penggorengan terhadap kehilangan eugenol semasa penggorengan

AU - Mei Fang, L. I M

AU - Maskat, Mohamad Yusof

AU - Wan Mustapha, Wan Aida

PY - 2009/6

Y1 - 2009/6

N2 - This study was conducted to determine the effects of hydroxypropylmethyl cellulose (HPMC) and different frying period on the migration of eugenol in coated fried nuggets. Three HPMC concentrations, 0, 0.75 and 15%, along with three frying periods of 210, 240 and 270 seconds were used. Samples of chicken nuggets were added with 05% eugenol, coated with different HPMC concentration and fried at 180°C. At the end of 210,240 and 270 seconds of frying, eugenol content in the coating increased significantly (p<0.05) compared to before frying. For each frying period of 0,210 and 240 seconds, no significant effect of using HPMC on eugenol content in the coating was found. However, frying for 270 seconds showed a higher eugenol content when HPMC was used. Increasing the frying period resulted in a decrease of eugenol content in the substrate for each HPMC concentration. Increased HPMC concentration resulted in an increased eugenol content in the substrate.

AB - This study was conducted to determine the effects of hydroxypropylmethyl cellulose (HPMC) and different frying period on the migration of eugenol in coated fried nuggets. Three HPMC concentrations, 0, 0.75 and 15%, along with three frying periods of 210, 240 and 270 seconds were used. Samples of chicken nuggets were added with 05% eugenol, coated with different HPMC concentration and fried at 180°C. At the end of 210,240 and 270 seconds of frying, eugenol content in the coating increased significantly (p<0.05) compared to before frying. For each frying period of 0,210 and 240 seconds, no significant effect of using HPMC on eugenol content in the coating was found. However, frying for 270 seconds showed a higher eugenol content when HPMC was used. Increasing the frying period resulted in a decrease of eugenol content in the substrate for each HPMC concentration. Increased HPMC concentration resulted in an increased eugenol content in the substrate.

KW - Chicken nuggets

KW - Eugenol

KW - Frying period

KW - Hidroxypropyl methyl cellulose

KW - Transfer process

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