Sains Malaysiana 38(3): 347-351(2009)

Kesan Hidroksipropil Metil Selulosa dan Jangkamasa Penggorengan

Terhadap Kehilangan Eugenol Semasa Penggorengan

(Effect of Hydroxypropyl Methyl Cellulose and Frying Period on the

Loss of Eugenol During Frying)

Lim Mei Fang, Mohamad Yusof Maskat* & Wan Aida Wan Mustapha

Program Sains Makanan, Pusat Pengajian Sains Kimia dan Teknologi Makanan

Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia

43600 UKMBangi, Selangor D.E., Malaysia

Diserahkan: 1 Mac 2008 / Diterima: 25 Julai 2008

ABSTRAK

Kajian ini dijalankan untuk menentukan kesan hidroksipropil metil selulosa (HPMC) dan jangka masa penggorengan yang berbeza ke atas pemindahan eugenol dalam produk nuget ayam bersalut. Tiga kepekatan HPMC digunakan iaitu 0, 0.75 dan 1.5% serta tiga jangkamasa penggorengan iaitu 210, 240 dan 270 saat. Sampel nuget ayam ditambah 0.5% kandungan eugenol, disalut dengan kepekatan HPMC yang berbeza dan digoreng pada suhu 180˚C. Di akhir penggorengan selama 210, 240 dan 270 saat, kandungan eugenol bahagian salutan nuget meningkat secara signifikan (p<0.05) berbanding sebelum penggorengan. Untuk setiap jangkamasa penggorengan selama 0, 210 dan 240 s, tiada kesan penggunaan HPMC yang signifikan didapati ke atas kandungan eugenol dalam salutan. Tetapi penggorengan selama 270 saat, menunjukkan kandungan eugenol yang lebih tinggi dengan penggunaan HPMC. Peningkatan jangkamasa penggorengan menghasilkan penurunan kandungan eugenol dalam substrat pada setiap kepekatan HPMC. Manakala, peningkatan kepekatan HPMC menghasilkan peningkatan kandungan eugenol dalam substrat.

Kata kunci: Eugenol; hidroksipropil metil selulosa; jangkamasa penggorengan; nuget ayam; proses perpindahan

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 1.5%, along with three frying periods of 210, 240 and 270 sec were used. Samples of chicken nuggets were added with 0.5% eugenol, coated with different HPMC concentration and fried at 180˚C. At the end of  210, 240 and 270 sec 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 s, no significant effect of using HPMC on eugenol content in the coating was found. However, frying for 270 s 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: Eugenol; chicken nuggets; frying period;  hidroxypropyl methyl cellulose; transfer process  

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*Pengarang untuk surat-menyurat; email: yusofm@ukm.my