Gaurav K.Mehta N.K.Priyadarshini M.B.Pal P.Nirmal N.P.Sharma S.Vaishnav A.Mahidol University2024-10-312024-10-312024-01-01Journal of Aquatic Food Product Technology (2024)10498850https://repository.li.mahidol.ac.th/handle/20.500.14594/101819Rohu 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.Agricultural and Biological SciencesArticleSCOPUS10.1080/10498850.2024.24154672-s2.0-8520730927515470636