Production of low-fat shrimps by using hydrocolloid coatings.
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.
Department of Seafood processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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S
Izadi
Department of Seafood processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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SM
Ojagh
Department of Pathobiology and Quality Control Urmia Lake Research Institute, Urmia University, Urmia, Iran.
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K
Rahmanifarah
Department of Seafood processing, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
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B
Shabanpour
Food Technology Division Department of Chemical Technology, Dr. Babasaheb Ambedkar Marathwada University, Aurangabad, 431004 Maharashtra India.
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BK
Sakhale
Deep-fat frying; Hydrocolloid coating; Oil absorption; Shrimp