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

• Main Authors: Malak H. Azahrani, Daniel Ananey-Obiri, Lovie Matthews, Reza Tahergorabi
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: CyTA - Journal of Food
• Subjects: isoelectric solubilization and precipitation; fat-uptake; deep-fat frying; fried fish; sweet potato starch; edible coating
• Online Access: http://dx.doi.org/10.1080/19476337.2019.1661878

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 by-products 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 fat-uptake reduction and improve the physicochemical properties of the fried fish.