In this study, thermostable microca

In this study, thermostable microcapsules prepared with a hybrid of chitosan and silica (MCCS) as the
shell material and soybean oil with a low specific heat capacity as the nucleus were applied to maintaining
the crispness of microwave-reheated battered and breaded fish nuggets. The MCCS added batter
at 1 g/100 mL concentration exhibited desirable rheological properties and a 40% pick-up rate, as well as
a high cutting force, low deformation and desirable number of peaks in the cutting force profile of the
fish nuggets reheated in a microwave oven. After microwave reheating, the moisture content of the crust
was lower, and moisture content of the fish meat was higher, in the MCCS-containing nuggets than in the
MCCS-free nuggets. This phenomenon suggested that the MCCS facilitated the formation of a water barrier
by high temperature and high pressure during microwave reheating, which prevented moisture molecules
from migrating from the fish meat to the crust.

ผลลัพธ์ (อังกฤษ) 2:

In this Study, thermostable microcapsules Prepared with a HYBRID of Chitosan and Silica (MCCS) As The.
Shell material and soybean Oil with a Low Specific Heat Capacity As The Nucleus were Applied to maintaining.
The crispness of Microwave-reheated battered and Breaded Fish nuggets. The MCCS Added Batter
at 1 G / 100 mL Concentration exhibited Desirable Rheological Properties and a 40% Pick-up rate, As Well As.
a High cutting Force, Low deformation and Desirable number of Peaks in The cutting Force profile of The.
Fish nuggets reheated in a microwave oven. After Microwave reheating, The Moisture content of The crust.
was Lower, and Higher Moisture content of The Fish Meat was, in The MCCS-containing nuggets than in The.
MCCS-free nuggets. The MCCS SUGGESTED that facilitated this phenomenon The Formation of a Water Barrier.
by High Temperature and High pressure during Microwave reheating, which prevented Moisture molecules.
Migrating from from The Fish Meat to The crust.