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Optimization of Manufacturing Process for Low-Fat Battered and Breaded Silver Carp Nuggets

ZHAI Jinling1, CHEN Jiwang1,2,*, XIAO Jiayan1, XIA Wenshui1,3, XU Wei1,2, Youling L. XIONG1,2   

  1. 1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;
    2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan 430023, China;
    3. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
  • Online:2015-10-25 Published:2015-10-20
  • Contact: CHEN Jiwang

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Abstract:

The aim of this study was to determine the optimal processing parameters to obtain the desired properties for
battered and breaded silver carp nuggets. Effects of batter flour to water ratio and mixing time on the contents of oil and
moisture and pick-up value were investigated as well as effects of fried and cooling conditions on the contents of oil
and moisture, color, microstructure and oil transfer of nuggets. The results showed that under the following conditions:
batter flour to water ratio, 12:11; mixing time, 10 min; frying initially at 170 ℃ for 40 s followed by at 190 ℃ for 30 s;
and cooling at 30 ℃ for 60 min, the oil contents of the coated layer and internal fish nuggets were 19.83% and 1.85%,
respectively. The preparation process significantly reduced the fat content of fried battered and breaded silver carp nuggets
and can be used to guide large-scale production.

Key words: fried battered and breaded silver carp nuggets, process, fat content, pick-up value

CLC Number: