ArticleFood science & nutrition2019
Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Deep-Fat Frying of Chicken Nuggets: Impacts on Mass Transfer and Some Quality Indices.Food science & nutrition · 2025Article
- Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review.Frontiers in nutrition · 2022Review
- Mass Transfer during Atmospheric and Vacuum Frying of Chorizo.International journal of food science · 2021Article
- Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology.Food science & nutrition · 2019Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat meat sausage by response surface methodology (RSM) using a three-level Box-Behnken design. The kinetic of moisture loss and fat absorption were also determined using first-order equation. The goat meat was precooked and fried using a 2.5-L electric deep fryer with a temperature control of ± 10°C. The results showed that all the quality, textural, and sensory characteristics of goat meat sausage investigated were significantly influenced (
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Registered trials
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