Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying

Effect of cold plasma on maintaining the quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

“…The increase in TBA values in the ACP-treated group was significantly slower (P < 0.05) than that in the control group, indicating that ACP could effectively delay secondary oxidation. Khazaei et al 32 found that a TBA value of 1-2 mg MDA kg −1 fish flesh was related to unpleasant odor and flavor. However, this value cannot be considered from an absolute point of view according to our study.…”

Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties

“…(17). The sensory attributes of fried shrimps were investigated by a sensory panel of ten trained assessors, age ranging from 22 to 31 years, chosen according to ISO 8586 and trained using discriminative tests with practice evaluation methods of specifying quality characteristics in fried shrimp (2). Panelists were asked to score overall acceptability of the products based on color, order and texture.…”

“…Coated shrimps were then placed on a dry tray overnight. After drying, the coated shrimps were fried for the needed time (300S) at 160 °C (2). Frying conditions: In this study for each new treatment, sunflower oil was used, because of its high smoking point.…”

“…For this purpose, oils are used as the heat transfer medium which in direct contact with the food usually at a temperature above 150 °C. After frying, oil content of fried product increased up to 40% due to the evaporation of water from the raw material and partially replaced with oil (1,2). In recent years, to reduce the adverse effects of fried products, various techniques have been suggested for the reduction of oil absorption in fried product, for example, vacuum frying and air frying.…”

Alternativas Para Reducir La Absorción De Grasa Durante La Fritura Por Inmersión De Los Alimentos /Alternatives to Reduce Fat Uptake During Deep Fat Frying of Food.

“…Se ha señalado que la naturaleza del recubrimiento es importante, ya que durante el proceso térmico éstos se podrían degradar con mayor facilidad y por lo tanto, alterar la grasa de fritura en cuanto a su viscosidad y propiedades químicas, formando componentes tóxicos, los cuales podrían aglutinarse en la costra de los productos y ser consumidos (Pedreschi et al 2014;Angor 2016;Khazaei et al 2016). Por ello, aún se requieren más investigaciones que ayuden a optimizar las condiciones reales de procesamiento.…”