ArticleItalian journal of food safety2024
The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (
Article in Italian journal of food safety, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigates the impact of deep-frying and pan-frying processing methods on the sensory characteristics, protein content, and calcium levels of presto milkfish floss (Chanos chanos). A pre-experimental study design was employed using a randomized block design, with data analyzed through unpaired t-tests and the Mann-Whitney test at a 95% confidence interval. Significant differences were observed in the acceptability of the floss regarding color, taste, and texture (p<0.05). In contrast, no significant difference was found in aroma (p>0.823) between the deep-fried (A1) and pan-fried (A2) samples. The post-hoc analysis revealed that deep-fried presto milkfish floss (A1) achieved the highest overall acceptability regarding color, taste, aroma, and texture. The deep-fried variant (A1) was preferred by the panelists and met the fish floss quality standards set by SNI 7690-1-2013. This variant was characterized by a yellowish-brown color, enhanced taste due to higher oil content, which determines the number of double bonds that will accelerate the oxidation rate, and a crunchier texture resulting from reduced moisture content, which also slowed microbial growth. The aroma was deemed pleasant and consistent with the ingredients used. Chemical analysis showed that the deep-fried presto milkfish floss (A1) contained 20.6 g of protein and 115.7 mg of calcium per 100 g. This composition contributes approximately 103% of the daily protein requirement and 17.8% of the daily calcium requirement for children aged 2 years.
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