Production of low-fat shrimps by using hydrocolloid coatings

Journal of Food Science and Technology
S IzadiB K Sakhale

Abstract

Production of low-fat fried foods by using hydrocolloid coatings is a common method to avoid excessive oil absorption during deep-fat frying. The aim of this work was to evaluate the influence of hydrocolloid coatings (carboxymethyl cellulose, guar, tragacanth and zedo gum) on the oil content and quality parameters of shrimp after deep-fat frying. The hydrocolloid solutions (0.5, 1.0 and 1.5 % w/v) were used for coating. Coated and uncoated (control) samples were packaged and stored at -20 and after a week were fried at 170 °C for 90 s in sunflower oil. The results showed that all hydrocolloid coatings reduced oil content of fried shrimp. The coated shrimps with 1.5 % tragacanth solution had highest coating pick up and moisture content, and lowest oil content than the other samples. The coated samples had darker color and softer texture than the control sample. Sensory evaluation indicated that all coated and uncoated shrimps were acceptable.

References

Jan 2, 2007·Advances in Colloid and Interface Science·Dina Dana, I Sam Saguy
Dec 1, 2011·Journal of Food Science and Technology·Bhagwan K SakhaleSuryabhan L Sananse
Dec 5, 2013·Carbohydrate Polymers·Ghasem FadaviRozita Komeili
Jun 27, 2014·Journal of Food Science and Technology·A Daraei GarmakhanyS M Jafari
May 1, 2000·Journal of the Science of Food and Agriculture·M RaynerG S Mittal

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Citations

Apr 19, 2017·Journal of Food Science and Technology·J Shanthilal, Suvendu Bhattacharya

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