Reduction of Fat Content in Battered and Breaded Fish Nuggets Using Whey Protein in Batters

doi:10.7506/spkx1002-6630-201523011

Abstract

Abstract:

The effect of whey protein added in batters on quality attributes of deep-fried battered and breaded fish nuggets
including oil and water content, pick-up value, texture, color, microstructure, and transfer of oil during frying was
investigated in this study. The results showed that when 4% of whey protein was added in batters, the deep-fried battered
and breaded fish nuggets had better sensory quality, lower fat content in crust, and higher water content in fish nuggets.
Moreover, the structure of crust was compact and the pores in fish nuggets were significantly less, smaller and distributed
evenly. Moreover, Sudan red dying level was lighter. Therefore, whey protein added in batters can prevent oil absorption
during deep-fat frying and result in a significant reduction of oil content in battered and breaded fish nuggets (P < 0.05).

Key words: deep-fried battered and breaded fish nuggets, whey protein, fat content

CLC Number:

TS254.4

ZHAI Jinling, CHEN Jiwang, XIAO Jiayan, XIA Wenshui, XU Wei, XIONG Youling L.. Reduction of Fat Content in Battered and Breaded Fish Nuggets Using Whey Protein in Batters[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201523011.

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Reduction of Fat Content in Battered and Breaded Fish Nuggets Using Whey Protein in Batters

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