EVALUATION OF DIFFERENT NATURAL HYDROCOLOID ON BIGHEAD NUGGET OIL UPTAKE

High amount of oil retained in the product during deep-fat frying (DFF) is a major challenge to the food industry and food regulatory authorities due to the human health risks. Hydrocolloids have been shown to reduce the amount of oil absorbed in the product processed by DFF technique. One method that is being looked at seriously to decrease oil uptake is the addition of natural hydrocolloids into the coating layer of nugget (a minced-based product). The aim of this work was to evaluate the effect of pectin, carboxymethyl cellulose (CMC) and methylcellulose (MC) (1%) on oil uptake in bighead (Hypophthalmichthys nobilis) nugget. Nuggets were first coated in different coating solutions, pre-fried and frozen for 1 month. Frozen nuggets were subjected to deep-frying at 180 ºC for 3 min. Surface oil, total oil and moisture of deep-fried nuggets were measured. P-nugget had the highest surface oil (4.73 %) among all nuggets (P<0.05). CMC-nuggets showed lower fat uptake on the surface when compared to MC-nuggets (P<0.05). Differences in total fat content were found among different nuggets with P-, CMC- and MC-nuggets contained 8.54, 5.87 and 4.90% total fat, respectively. The highest moisture content was found in batter containing 1 % CMC than the other treatments (P<0.05). Based on the results, CMC coating may be used as an important means of reducing oil uptake during frying of bighead carp nuggets.

کلیدواژه ها:

oil uptake ، bighead ، pectin ، fish nugget