عنوان مقاله [English]
نویسندگان [English]چکیده [English]
The structural properties of the outer layer of the battered and breaded products is important because the maximum amount of oil absorbed was occure from the pores of the this foods. The aim of this study was investigated the effect of shape products (nugget and finger) and particle size of breading coated (particle size small, medium and large) on the sensory and quality properties of fish finger and fish nugget produced from silver carp. After preparation, the dough product was molded in two cube-shaped (finger) and round (nugget) than were covered with three differents particle size of breading (particle size small, medium and large). The treatments (three nugget (N1, N2, N3) and three finger (F1, F2, F3)) were examined undergone the chemical, physical, and sensory experiments. The effects of shape products (finger and nugget) were showed significant difference on the fat content, pH, products yield and shrinkage and the particle size of breading have significant different on the batter pick-up and breaded pick-up, pH and color (p˂0.05), and the combined effects of shape and particle size of breading were significant effects only on the water-holding capacity (p˂0.05). The moisture content of both factors was not significant (p˃0.05). The higher amount of fat was abserved in fish finger, whereas the fish nugget was showed the higher levels of pH, products yield and shrinkage. The large breading particle saize displayed the highest products yield, breaded pick-up, pH, redness and yellowness index and the lowest of lightness index (p˂0.05). Treatments that coated with smaller breading particle size have smoother and more uniform coating and by increased particle size the surface roughness was increased. Generally accepted fish finegrs that coated with large particle size breading was higher than other treatments.