FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 100-103.doi: 10.7506/spkx1002-6630-201311022

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Effect of Proteins Isolated from Antarctic Krill on the Reduction of Oil Content in Pre-fried Coated Cod

HAN Xiao-yin,ZHANG Li-li,ZHANG Jin-ang,XUE Yong*,XUE Chang-hu   

  1. College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
  • Received:2012-03-09 Revised:2013-05-06 Online:2013-06-15 Published:2013-06-03

Abstract:

The effects of two different proteins isolated from Antarctic krill (muscles and the whole body), addition modes,
pre-heating treatments, and different durations of frying at different temperatures on the oil content of pre-fried coated cod
were studied. This study indicated that both proteins resulted in a significant reduction in the oil content of pre-fried coated
cod (P < 0.05), and muscle protein isolate had a better efficacy than whole-body protein isolate. The lowest oil content of prefried
coated cod was obtained by treatment of the outermost layer of coated cod with an aqueous solution of one of the protein
isolates before pre-treatment with 600 W microwave heating and frying at 180 ℃ for 90 to 105 s.

Key words: protein isolated from Antarctic krill, pre-frying, coated cod, oil content

CLC Number: