title: Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying.
abstract: The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were analyzed for peroxide value (PV) and thiobarbituric acid (TBA). The most reduction in lipid oxidation (46.4% for PV and 40.8% for TBA) was observed when shrimp samples were coated with CS4 (containing 10% thyme), while the control samples had the highest values of PV and TBA after deep-fat frying process. Coated fried samples had significantly lower toughness and stiffness than control samples (P<0.05). In terms of sensory evaluation, there was no significant difference in color, smell, and taste among the treatments (P>0.05). However, for the texture, juiciness, chewiness, and overall acceptability, coated fried samples had higher scores than control.
authors.affiliation: Department of Food Science and Technology, Faculty of Agricultural Engineering, Urmia University, Iran.
authors.forename: Naimeh
authors.initials: N
authors.lastname: Khazaei
authors.affiliation: Department of Food Science and Technology, Faculty of Agricultural Engineering, Urmia University, Iran. Electronic address: esmaiilim@yahoo.ie.
authors.forename: Mohsen
authors.initials: M
authors.lastname: Esmaiili
authors.affiliation: Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
authors.forename: Zahra
authors.initials: Z
authors.lastname: Emam-Djomeh
mesh_terms: D000818:Animals; D003296:Cooking; D003445:Crustacea / Q000737:chemistry*; D018649:Ocimum basilicum / Q000737:chemistry*; D010084:Oxidation-Reduction; D010545:Peroxides / Q000737:chemistry; D013858:Thiobarbiturates / Q000737:chemistry; D013943:Thymol / Q000737:chemistry*
chemical_list: D010545:Peroxides; D013858:Thiobarbiturates; D013943:Thymol; C029684:thiobarbituric acid
keywords: Edible coatings; Lipid oxidation; Oil uptake; Sensory evaluation