N. prodotti: 0
Totale ordine: € 0,00
Indexed/Abstracted in: EMBASE, Science Citation Index Expanded (SciSearch), Scopus
Impact Factor 0,246
Online ISSN 1827-160X
Jamshidi A., Shabanpour B.
Department of Fisheries Gorgan University of Agricultural Sciences and Natural Resources, Gorgan Golestan, Iran
Aim and methods: This study investigates and evaluates the effect of hydroxylpropyl methylcellulose (HPMC) added to the pre-dust and batter formula on the quality and reduction of the oil uptake of deep-fat fried Talang queenfish nuggets.
Results: The effect of HPMC on viscosity, amount of batter pick-up, color, water retention and the reduction of oil uptake was significant (P≤0.05). Pattern B with 2% of HPMC in the batter formula showed the highest viscosity, batter pick-up, water retention and the lowest oil uptake during deep-fat par-frying and frying in comparison with other patterns.
Conclusion: In general, in comparison with using HPMC at the same time in the pre-dust and formula of the batters or the pre-dust alone, the use of HPMC in formula of the batters showed a better result in quality, moisture retention and reduction of oil uptake in the final products.