Progress 10/01/17 to 09/30/20
Outputs
Target Audience:This project targeted different groups and individuals at different levels of the study. At initial steps, graduate and undergraduate students gained first-hand experiences through laboratory experiences. Minority students including total of 5 graduate students and three undergraduate students benefitted from this project by completing their theses and research projects. The successful impact of this project will benefit the food industry particularly fast-food industry as well as fish and chicken processing plants. Efforts: laboratory instructions, and research opportunities were provided for the students during this project through graduate and undergraduate research assistantships. Several workshops, and outreach activities such as small farm field days were conducted. The detailed list of efforts by date were provided in the following sections. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Students were able to learn a relatively novel method of isoelectric solubilization/ precipitation to isolate valuable compounds such as proteins and lipids from food processing by-products. They also learned the preparation method of a protein- based edible coating. Further, they used instruments such as texture analyzer and Soxhlet method to analyze the textural properties and fat content of the samples, respectively. They also developed skills to determine protein contents of the food as well as instrumental color measurements. How have the results been disseminated to communities of interest?Results are dissiminated through publications in scientific journaland presentations in conferences. We also shared the results in small farm field day. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
According to the timetable designed for this project, the first half of the first year was allocated to graduate and undergraduate students' recruitment as well as purchasing the materials required to conduct the research project. Students were required to complete two mandatory pieces of training to receive the IRB and IBC approvals from the University. Students were also required to be trained for lab safety skills. In the second half of the year, we completed the first objective of the project which was the isolation of the proteins from muscle food (i.e., chicken and fish) processing by-products to develop edible coatings. We were able to successfully isolate the pure protein from the muscle food processing by-products. Students learned how to develop an edible coating which is a thin layer of protein solution that was prepared from the isolated protein. We also replaced the corn starch in batter with sweet potato starch. The impact of both strategies was investigated in the second and third objectives of the study. In the second year, the time spent mostly to complete objective 2 and 3 of the project. These objectives were successfully completed. For these two objectives, the chicken and fish samples were coated with the edible coating and then fried. Fat, moisture, pH, color, and texture of the fried samples were also investigated. For the fried chicken samples, the total fat content of deep-fried samples with 15% protein coating showed the lowest amount of absorbed fat, about 60% less than the control. No difference was found between the color, pH and sensory properties of the coated and uncoated samples. However, uncoated samples were harder than coated samples. Also, samples coated with coating had higher moisture content and frying yield after frying, compared to uncoated samples. Similarly, coating with 15% protein and sweet potato starch-based batter resulted in the highest reduction of fat-uptake and moisture loss of fried fish by 85% and 8.21%, respectively. Samples with sweet potato starch-based batter had better textural properties. We concluded that the development of low-fat fried foods using this approach would allow consumers to enjoy the taste and texture that is characteristic of fried food. At the same time, the food industry may reduce environmental issues due to the disposal of chicken and fish processing by-products. The use of chicken and fish proteins as an edible coating on fried chicken/fish is novel and product friendly. Finally, the very last objective was completed, and we found out that quercetin could be effective in delaying the lipid oxidation in deep-fat fried chicken at a concentration of more than 1%.
Publications
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Adrah K., Ananey-Obiri, D., & *Tahergorabi R. (2020). Physicochemical changes of deep-fat fried chicken drumsticks treated with quercetin-in edible coating during storage time. Journal of Food Processing and Preservation
- Type:
Journal Articles
Status:
Under Review
Year Published:
2020
Citation:
Adrah K., Ananey-Obiri, D., & *Tahergorabi R. (2020). Sweet Potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken. CyTA- Journal of Food.
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Progress 10/01/18 to 09/30/19
Outputs
Target Audience:This project targeted different groups and individuals at different levels of the study. At initial steps, graduate and undergraduate students gained first-hand experiences through laboratory experiences. Minority students including three graduate students and two undergraduate students benefitted from this project by completing their theses and research projects. The successful impact of this project will benefit the food industry particularly fast food industry as well as fish and chicken processing plants. Efforts: laboratory instructions, and research opportunities were provided for the students during this project through graduate and undergraduate research assistantships. Several workshops, and outreach activities such as small farm field days were conducted. The detailed list of efforts by date were provided in the following sections. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Training activities: Students were able to learn a relatively novel method of isoelectric solubilization/ precipitation to isolate valuable compounds such as proteins and lipids from food processing by-products. They were also learned the preparation method of a protein- based edible coating. Further, they used instruments such as texture analyzer and Soxhlet method to analyze the textural properties and fat content of the samples, respectively. They also developed skills to determine protein contents of the food as well as instrumental color measurements. Professional development: Students also participated in several conferences including IFT Annual Meetings, 2019; NCAFCS Annual Conference, 2019, ARD (Association of Research Directors, Inc.) Biennial Research Symposium, 2019 for professional development purposes and increase their knowledge in this filed. How have the results been disseminated to communities of interest?The results of this research work were deliverd through the peer reviewed publications and presented at several professional meeting and at "Small Farms Field Day" at the NC A&T SU farm through the cooperative extension program. What do you plan to do during the next reporting period to accomplish the goals?We are working on the final objective of this research. For this objective, impact of quercetin will be tested on the quality attributes of the fried products.
Impacts
What was accomplished under these goals?
In first year of the project, we completed the first objective of the project which was the isolation of the proteins from muscle food (i.e. chicken and fish) processing by-products to develop edible coatings. We were able to successfully isolate the pure protein from the muscle food processing by-products. Students learned how to develop an edible coating which is a thin layer of protein solution that was prepared from the isolated protein. We also replaced the corn starch in batter with sweet potato starch. The impact of both strategies were investigated in the second and third objectives of the study. In the second year, the time spent mostly to complete objective 2 and 3 of the project. These objectives were successfully completed. For these two objectives, the chicken and fish samples were coated with the edible coating and then fried. Fat, moisture, pH, color, and texture of the fried samples were also investigated. For the fried chicken samples, the total fat content of deep-fried samples with 15% protein coating showed the lowest amount of absorbed fat, about 60% less than the control. No difference was found between the color, pH and sensory properties of the coated and uncoated samples. However, uncoated samples were harder than coated samples. Also, samples coated with coating had higher moisture content and frying yield after frying, compared to uncoated samples. Similarly, coating with 15% protein and sweet potato starch-based batter resulted in the highest reduction of fat-uptake and moisture loss of fried fish by 85% and 8.21%, respectively. Samples with sweet potato starch-based batter had better textural properties. We concluded that the development of low-fat fried foods using this approach would allow consumers to enjoy the taste and texture that is characteristic of fried food. At the same time, the food industry may reduce environmental issues due to the disposal of chicken and fish processing by-products. The use of chicken and fish proteins as an edible coating on fried chicken/fish is novel and product friendly.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2020
Citation:
Ananey-Obiri, D., Matthews L., and Tahergorabi R. (2020). Chicken processing by-product: A source of protein for fat-uptake reduction in deep-fried chicken. Food Hydrocolloids. 101, 1 8. (Impact factor = 5.839, Rank = 5/301)
- Type:
Journal Articles
Status:
Published
Year Published:
2019
Citation:
Azahrani M., Ananey-Obiri, D., Matthews L., and Tahergorabi R. (2019). Development of low-fat fried fish using a two-prong strategy. CyTA-Journal of Food. 17(1), 882 891.
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2019
Citation:
Ananey-Obiri, D., Matthews L., and Tahergorabi R. (2019). Proteins from Fish Processing By-Products. In: Galanakis, C. M. (Ed.). Proteins: Sustainable Sources, Processing and Applications. Academic Press. (pp. 164- 191). Cambridge, MA, USA: Academic Press.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2019
Citation:
Tahergorabi R. Chicken protein-based edible coating: a product-friendly material to reduce fat-uptake. 2nd conference on Innovations in Food Science & Human nutrition (IFHN-2019). London, UK.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2019
Citation:
Tahergorabi R. Fat-uptake reduction in deep-fat fried fish using fish protein coating. IFT Annual Meetings, 2019 New Orleans, LA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2019
Citation:
Ananey-Obiri, D., and Tahergorabi R. Alternative approach to fat-uptake reduction in deep-fat fried foods. IFT Annual Meetings, 2019 New Orleans, LA
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2019
Citation:
Ananey-Obiri, D., and Tahergorabi R. Minimizing fat absorption in deep-fat fried foods using proteins from muscle foods. IFT Annual Meetings, 2019 New Orleans, LA.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2019
Citation:
Matthews L., and Tahergorabi R. Fat uptake reduction in deep-fried chicken breast. Proceedings of the 2019 ARD (Association of Research Directors, Inc.) Biennial Research Symposium, Jacksonville, FL.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2019
Citation:
Ananey-Obiri D., and Tahergorabi R. Muscle food protein could minimize fat-uptake in deep-fat fried chicken. Proceedings of the 2019 ARD (Association of Research Directors, Inc.) Biennial Research Symposium, Jacksonville, FL.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2019
Citation:
Lovie Matthews. Fat uptake reduction in deep-fried chicken breast. MS thesis, North Carolina A & T State University, Summer 2019.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2019
Citation:
Daniel Ananey- Obiri. Impact of edible coating and two batter preparations on the development of low-fat fried chicken drumsticks. MS thesis, North Carolina A & T State University, Summer 2019.
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Progress 10/01/17 to 09/30/18
Outputs
Target Audience:This project targeted different groups and individuals at different levels of the study. At initial steps, graduate and undergraduate students gained first-hand experiences through laboratory experiences. Minority students including three graduate students and three undergraduate students benefitted from this project by completing their theses, and research projects. The successful impact of this project will benefit the food industry particularly food processing industry as well as meat industry. Efforts: Laboratory instructions and research opportunities were provided to the students during this project through graduate and undergraduate research assistantships. Participated in outreach activities were done by participating in workshops and small farm field days. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?Training activities: Students were trained to isolate the protein from fish and chicken processing by-products and develop edible coating. They tried different trials and found out the optimum concentration of protein to develop the edible coating. They were also trained on using the instruments including texture analyzer, Soxhlet apparatus and protein analyzer to examine the proximate composition and physical properties of the developed fried foods. Professional development: Students also attended several conferences including IFT Annual Meetings, NCAFCS Annual Conference, ARD (Association of Research Directors, Inc.) Biennial Research Symposium, and ACS 70th South Eastern Regional Meeting for professional development purposes and increase their knowledge in this field. How have the results been disseminated to communities of interest?The results of this research work were presented at the "Small Farms Field Day" on June 14, 2018 at the NC A and T SU farm through the cooperative extension program. This is an outreach event for the public and the farmers to communicate them about our research. One of the graduate students submitted her thesis to graduate college for publication. One review paper was published online. What do you plan to do during the next reporting period to accomplish the goals?We are going to complete the last objective of this project.
Impacts
What was accomplished under these goals?
The first half of the year was allocated to hire the graduate and undergraduate students as well as purchasing the materials required to conduct the research project. Students are required to complete two mandatory trainings to receive the IRB and IBC approvals from the University. Students also required to be trained for lab safety skills. Graduate and undergraduate students were trained before the initiation of the project. Once students completed the mandatory trainings, they were required to lean the lab techniques and acquire skills for conducting their research. They were assigned to review the available literatures related to their research projects. Then, they were asked to draft a literature review on the studied materials. Further, they drafted a brief methodology of the work based on what they learnt from the technical trainings. This methodology document was used as a manual when they were conducting their experiments. In the second half of the year, we completed the first objective of the project which was isolation of the proteins from muscle food (i.e. chicken and fish) processing by-products to develop edible coatings. We were able to successfully isolate the pure protein from the muscle food processing by-products. Students learned how to develop an edible coating, which is a thin layer of protein solution that was prepared from the isolated protein. This edible coating was used for the second objective to reduce the fat uptake as well as retain the moisture of deep-fat fried chicken and fish during frying. We have also tested the physicochemical properties of low-fat fried chicken and fish samples including moisture, fat, texture and pH. The results are promising and show 65% and 85% fat-uptake reduction in fish and chicken samples, respectively.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2018
Citation:
Ananey-Obiri, D., Matthews, L., Azahrani, M., Ibrahim, S. A., Galanakis, C. M., and Tahergorabi, R. (2018). Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends in Food Science & Technology, 80, 167 174.
- Type:
Book Chapters
Status:
Awaiting Publication
Year Published:
2018
Citation:
Ananey-Obiri, D., Mathews, L., and Tahergorabi, R. (2018). Proteins from fish processing by-products. In Charis Galanakis, editor, Proteins: Sustainable sources, processing and applications. Elsevier. In press.
- Type:
Book Chapters
Status:
Published
Year Published:
2018
Citation:
Ananey-Obiri, D., and Tahergorabi, R. (2018). Development and Characterization of Fish-based Superfoods. In: Shiomi, N. (Ed.). Current Topics on Superfoods. (pp. 33 48). London, UK: InTechOpen
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Tahergorabi, R. Protein-based edible coating minimizes fat-uptake during deep-fat frying. Food, Agronomy, and Technology, 2018, Rome, Italy.
- Type:
Conference Papers and Presentations
Status:
Other
Year Published:
2018
Citation:
Ananey-Obiri, D., Matthews L., Azahrani, M., and Tahergorabi, R. Chicken protein-based coating could minimize fat-uptake in deep-fat fried chicken. ACS 70th South eastern Regional Meeting, 2018, Augusta, GA.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2018
Citation:
Matthews L, and Tahergorabi, R. Fat uptake reduction in deep fried chicken breast. Proceedings of the 2019 ARD (Association of Research Directors, Inc.) Biennial Research Symposium, Jacksonville, FL
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2018
Citation:
Ananey-Obiri D, & Tahergorabi, R. Muscle food protein could minimize fat-uptake in deep-fat fried chicken. Proceedings of the 2019 ARD (Association of Research Directors, Inc.) Biennial Research Symposium, Jacksonville, FL.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2018
Citation:
Tahergorabi, R. Fat-uptake reduction in deep-fat fried fish using fish protein coating. IFT Annual Meetings, 2019 New Orleans, LA
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2018
Citation:
Ananey-Obiri, D., and Tahergorabi, R. Alternative approach to fat-uptake reduction in deep-fat fried foods. IFT Annual Meetings, 2019 New Orleans, LA.
- Type:
Conference Papers and Presentations
Status:
Submitted
Year Published:
2018
Citation:
Ananey-Obiri, D., and Tahergorabi, R. Minimizing fat absorption in deep-fat fried foods using proteins from muscle foods. IFT Annual Meetings, 2019 New Orleans, LA.
- Type:
Theses/Dissertations
Status:
Other
Year Published:
2018
Citation:
Malak Azahrani.(2018). Development of low-fat fried fish by using a protein-based edible coating and batter modification. (MS Thesis, N C A and T State University).
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