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Minerva Biotecnologica 2014 March;26(1):57-64

Copyright © 2014 EDIZIONI MINERVA MEDICA

lingua: Inglese

The effect of hydroxypropyl methylcellulose (HPMC) added pre-dust and batter of Talang queenfish (Scomberoides commersonnianus) nuggets on the quality and reduction of oil uptake

Jamshidi A., Shabanpour B.

Department of Fisheries Gorgan University of Agricultural Sciences and Natural Resources, Gorgan Golestan, Iran


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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.

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