Development of low-fat fried fish using a two-prong strategy

Abstract

In this study, a two-prong strategy was devised to reduce fat-uptake in deep-fat fried fish by developing a low cost, sustainable and product-friendly edible coating using fish processing byproducts and replacement of corn starch in batter with sweet potato starch. Edible coatings (protein concentrations of 0, 5%, 10%, and 15%) were prepared from fish protein isolates using isoelectric solubilization and precipitation. 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. Coated samples had lower L* values. However, samples with sweet potato starch-based batter had better textural properties. The results of this study suggest that edible coating in combination with a batter containing sweet potato starch could be useful in reducing the fatuptake reduction and improve the physicochemical properties of the fried fish. Elaboración de pescado frito bajo en grasa utilizando una estrategia de dos vértices RESUMEN Para la realización del presente estudio se diseñó una estrategia de dos vértices con el objetivo de reducir la absorción de grasa en el pescado frito en abundante grasa, creando un recubrimiento comestible, sostenible y amigable con el producto, de bajo costo. Para ello se utilizaron subproductos provenientes del procesamiento de pescado y en la masa se remplazó el almidón de maíz con almidón de camote [batata]. Así, se prepararon recubrimientos comestibles (concentraciones de proteína de 0, 5%, 10% y 15%) a partir de aislados de proteínas de pescado usando solubilización isoeléctrica y precipitación. El recubrimiento con 15% de proteína y masa de almidón de camote propició la mayor reducción en la absorción de grasa y en la pérdida de humedad del pescado frito, en 85% y 8.21%, respectivamente. Las muestras recubiertas registraron valores más bajos de L*. Sin embargo, las muestras con masa a base de almidón de camote exhibieron mejores propiedades de textura. Los resultados de este estudio dan cuenta de que el recubrimiento comestible en combinación con una masa que contiene almidón de camote puede ser útil para reducir la absorción de grasa y mejorar las propiedades fisicoquímicas del pescado frito.

Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach

“…In another research, it was explained that the less oil absorption in the coated products may be related to the formation of covalent links within the coatings during frying. 10 In uncoated strips, the water escape might have created pores and channels, 24 thus enhancing the oil absorption, but in the case of coated strips, these pores and channels might have been blocked to prevent moisture loss, thus eventually preventing the fat uptake into the coated product during deep-fat frying. In addition to this, 25 it was proved that the gelation of the protein depends on the structural uniqueness of the protein (e.g.…”

Microstructural and physicochemical changes of coated and frozen fried chicken

“…In their report, they found that edible coating containing 15% was able to effectively reduce fat uptake by 60% when compared to the control. Similarly, Azahrani et al (2019) applied the same strategy, although they used a different food matrix (in this case fish) and a hydrocolloid‐based batter system to achieve a much higher reduction in fat uptake and moisture loss.…”

Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time

“…However, protein-based films gained interest due to their superior mechanical properties. Our previous research showed that the application of an edible coating prepared from protein recovered from fish and chicken processing byproducts results in a significant reduction in fat uptake in deep-fat-fried products [ 6 , 7 ].…”