FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (2 ): 62-65.doi: 10.7506/spkx1002-6630-201102015

• Processing Technology • Previous Articles     Next Articles

Effect of Edible Film Coating on Reducing Oil Uptake in Deep-fried Fish Blocks

LING Jun-jie1，WANG Zhi-geng1,*，CHENG Hua-ping2，YU Long-mei3，LIU Tong-ge3   

  1. 1. College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China；
    2. Institute of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, Hefei 230031, China；
    3. Huainan Bailan Enterprise Group Co. Ltd., Huainan 232007, China
  • Received:2010-03-31 Revised:2010-11-24 Online:2011-01-25 Published:2011-01-10
  • Contact: WANG Zhi-geng1 E-mail:wzhg56@yahoo.com.cn

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Abstract:

The objective of this study was the optimization of edible film coating treatment for reducing oil uptake in deepfried grass carp fish blocks. The effects of different film coating agents (CMC-Na, Arabic gum and sodium alginate), the time point of film coating agent addition, the concentrations of CMC-Na and sodium alginate (added separately) and the ratio of CMC-Na to sodium alginate when added together at 1% in total on oil uptake were probed. In comparison with the control (without the addition of any film coating agent), CMC-Na, Arabic gum and sodium alginate were all able to significantly (P ＜0.05) inhibit oil uptake in deep-fried fish blocks, showing inhibition rates of 21.33%, 16.97% and 9.99% when added at 2% level, respectively. Optimum reduction of oil uptake was obtained when the above films were separately used in the coating processing. Oil uptake was best inhibited by combined use of CMC-Na and sodium alginate at a mixing ratio of 1:2, which showed an inhibition rate of 34.54% at a total addition concentration of 1%.

Key words: edible film, deep frying, grass carp fish, oil uptake

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