FOOD SCIENCE

• Basic Research • Previous Articles     Next Articles

Effect of Hydrophilic Colloid on the Fat Content and Quality of Fried Battered and Breaded Fish Nuggets

XIE Dan1, CHEN Jiwang1,2,*, ZENG Heng1, XIA Wenshui1,3, WANG Qi1,2, XIONG Youling L.1,3   

  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:2016-12-15 Published:2016-12-21

Abstract: Fat and moisture contents, pick-up rate, color, texture, and microstructure of fried battered and breaded
fish nuggets (BBFN) made with batters added with guar gum, carrageenan, sodium alginate, xanthan gum, or
carboxymethylcellulose sodium (CMC-Na) were determined to investigate the effect of hydrophilic colloid on the fat content
and quality of fried BBFN. The results showed that BBFNs with the addition of 0.3% guar gum, carrageenan, and sodium
alginate and 0.4% xanthan gum and CMC-Na in the batter had lower fat content and higher moisture content in the crust and
core, and pick-up rate when compared to fried BBFN with no added hydrophilic colloids (22.67 and 1.58 g/100 g fat contents
in the crust and core, respectively), and the lowest fat contents of crust and core were observed for fried BBFN (17.96 and
1.01 g/100 g) with the addition of 0.4% xanthan gum and the lowest oil penetration into fried BBFN was also observed
among all treatments. Moreover, the quality of fried BBFN with golden crust and better texture in terms of crispness,
springiness and chewiness was improved and the structure of the crust was compact and the pores in the core were
significantly less after adding 0.4% xanthan gum.

Key words: hydrophilic colloid, battered and breaded fish nuggets, deep-fat frying, fat content

CLC Number: