Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating
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Issued Date
2024-01-01
Resource Type
ISSN
10498850
eISSN
15470636
Scopus ID
2-s2.0-85207309275
Journal Title
Journal of Aquatic Food Product Technology
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Aquatic Food Product Technology (2024)
Suggested Citation
Gaurav K., Mehta N.K., Priyadarshini M.B., Pal P., Nirmal N.P., Sharma S., Vaishnav A. Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating. Journal of Aquatic Food Product Technology (2024). doi:10.1080/10498850.2024.2415467 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/101819
Title
Fat Uptake Reduction During Deep-Fat Frying of Fish Fillets Coated with Soy Protein Isolate Edible Coating
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Corresponding Author(s)
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Abstract
Rohu fish (Labeo rohita) fillets were coated with 2.5% to 25% soy protein isolate (SPI) to evaluate their ability to reduce fat uptake. The coating pickup of fish fillets increased with increasing coating concentration. Fillets coated with 15% SPI showed the highest coating pickup value of 18.29% and reduced fat uptake by 57.78%. As revealed by lowered carbonyl and sulfhydryl contents, SPI coating protected proteins from oxidation during deep-frying. Increasing coating concentration decreased the hardness, chewiness, and cutting force of coated fish fillets. Therefore, the aforesaid coatings could be recommended for making low-fat fried fish fillets with 15% SPI.