The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet

• Main Authors: Saber Mollazadeh, Narmela Asefi
• Format: Article
• Language: fas
• Published: Research Institute of Food Science and Technology 2018-02-01
• Series: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī
• Subjects: deep frying; edible coatings; hydrocolloid; rainbow trout fish
• Online Access: http://journals.rifst.ac.ir/article_67120_af6e8928559b84bbd0b8d41391cd4f1c.pdf

One of the oldest processes of cooking all kinds of the foods, such as fish, is deep frying, during which simultaneous transfer of mass and heat leads to water loss and penetration of oil into the foodstuff. The presence of high amounts of fat is one of the negative consequences of this process. The aim of this paper was to evaluate the effects of edible coating (Carboxymethyl Cellulose gum, pectin and protein isolate of zein corn) on the absorption of oil and qualitative properties of salmon fillets under deep frying by two methods of immersion and spraying before frying process. Therefore, Chemical experiments (percent of moisture and fat), measuring the percent of covering, frying efficiency and sensory evaluation were done on the samples. The results show that all the used edible coats lead to the decrease of water loss and consequently, it limits the penetration of oil into the foodstuffs in comparison with control sample. As the results showed, the highest percent of moisture and the lowest amount of oil absorption belonged to the samples covered with pectin 1% by the method of immersion. Moreover, the lowest percent of the moisture and frying efficiency (60.53%) and the highest amount of oil penetration belonged to control sample. The highest amount of covering is related to the sample covered with zein applying immersion metthod. Besides, evaluating the sensory characteristics showed that covering had no negative impact on the sensory characteristics on the fillets.