Development of low-fat fried fish using a two-prong strategy

Development of low-fat fried fish using a two-prong strategy

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In this study, a two-prong strategy was devised to reduce fat-uptake in deep-fat fried fish by developing a low cost, sustainable and product-friendly edible coating using fish processing by-products and replacement of corn starch in batter with sweet potato starch.Edible coatings (protein concentrations of 0, 5%, 10%, and 15%) were prepared from fish protein isolates using isoelectric solubilization and precipitation.Coating with kaiser copy stands 15% protein and sweet potato starch-based batter resulted in the highest reduction of fat-uptake and moisture loss of fried fish by 85% and 8.

21%, respectively.Coated samples had lower L* values.However, samples with sweet potato starch-based batter had better textural properties.

The results of this study suggest that edible coating in combination with a batter containing sweet potato starch could be useful in reducing the fat-uptake reduction and improve the old taylor whiskey 1933 price physicochemical properties of the fried fish.