Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers

Abstract

The study was aimed at evaluating three polymer hydrocolloids from aquatic sources in batter composition for developing enrobed fish fingers with less oil uptake and improved coating properties. Alginate, chitosan, and fish gelatin were incorporated at 1% (wt/wt) level in batter mix and coating parameters such as coating pickup, adhesion degree, frying loss, and cooked yield were studied. Proximate composition, chemical quality parameters, and oil absorption/oil reduction due to hydrocolloids were studied, and the results indicated that chitosan‐treated fish fingers are found to have better coating functions, biochemical quality with lower total volatile basic nitrogen value (6.02 mg/100 g), peroxide value (0.05 meq O2/kg), and thiobarbituric acid reactive substances (0.15 MDA/kg fat) than alginate and gelatin treated samples. The results indicated that lowest fat uptake (3.73%), lowest hardness value, and highest fat reduction were observed in fish finger coated with chitosan containing batter. Among the three aquatic polymers evaluated, chitosan was found to be more effective in oil reduction and physicochemical quality improvement as compared to alginate and fish gelatin. Practical applications This study highlights the screening and evaluation of three biological macromolecules of aquatic origins such as alginate, chitosan, and gelatin for the development of battered and breaded fish finger with better functional qualities including minimum oil absorption and improved shelf‐life. The outcome of this work can be used to extend the development of functional fishery products, and it can be utilized to extend the market potential of alginate and chitosan and promote the battered and breaded product consumption with more health benefits.

Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach

“…The frying yield increased significantly ( p < 0.05) for CMC from 72.21 (CM1) to 79.24 (CM4), for xanthan gum from 69.35 (XG1) to 75.71 (XG3), and for carrageenan from 70.32 (CG1) to 77.75 (CG4) with increase in coating concentrations (Table ). The findings of the present study were corroborated with similar studies conducted earlier. ,, The increment in frying yield values of coated fish strips might be due to the formation of films by hydrocolloid coatings, hence improving the water retention within the fried products . In the present study, higher moisture retention, enhanced coating pickup (Table ), and more water and salt-soluble proteins (data not reported) were observed in all coated fish strips compared to the strips that were uncoated.…”

“…The findings of the present study were corroborated with similar studies conducted earlier. 16 , 33 , 37 The increment in frying yield values of coated fish strips might be due to the formation of films by hydrocolloid coatings, hence improving the water retention within the fried products. 15 In the present study, higher moisture retention, enhanced coating pickup ( Table 1 ), and more water and salt-soluble proteins (data not reported) were observed in all coated fish strips compared to the strips that were uncoated.…”

“… 12 In addition to this, there are few studies conducted on meat and meat products such as minced chicken meatballs (carrageenan), 13 chicken breast strips (whey protein), 14 and shrimp (gum). 15 Xavier et al 16 concluded that addition of 1% chitosan in the batter formulation can improve the coating and oil reduction in par-fried fish fingers compared to alginate and fish gelatin individually. In another study, 6% bamboo shoot dietary fiber powder-coated fish balls were found to have maximum reduction in oil uptake.…”