Functionality of chitosan in batter formulations for coating of fish sticks: Effect on physicochemical quality

Repurposing chitin-rich seafood waste for warm-water fish farming

“… Fish sticks; Rohu Addition of 0.5, 1, 1.5 and 2% of chitosan gel during batter mixing Deacetylation degree: 86% Molecular weight: 76.5 kDa Antioxidant and sensory By lowering the oil absorption during frying and by minimising the lipid oxidation during frozen storage of parfried fish sticks, the addition of chitosan gel to batter aids in enhancing the physicochemical quality characteristics of enrobed fish sticks. [ 116 ] 6. Fish sausages; Nile tilapia Half of the sausage batter was mixed with a cold, 10% chitosan solution in 1% acetic acid at 4 °C (15 g/kg of the prepared batter).…”

Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin

“…The coating pickup of the samples was measured according to Martin Xavier et al (2017) . It was determined by measuring the sample weight before and after coating, according to Eq.…”

Application of cellulose‐ and chitosan‐based edible coatings for quality and safety of deep‐fried foods

“…(2006) reported a softer texture in HPMC‐coated chicken nuggets based on the decreased hardness measured using a texture analyzer. Due to the increased water content as a result of an edible coating, the reduced hardness was also observed in Chinese fried dough cake coated with MC (Han et al., 2021a) and fried fish sticks coated with chitosan (Martin Xavier et al., 2017). Because of the reduced Maillard reaction, a lower b * value (yellowness) was observed in the coated fried foods, such as Chinese fried dough cake and doughnut coated with MC, as well as fried potato strips coated with CMC or chitosan (Han et al., 2021a; Kizito et al., 2017; Zolfaghari et al., 2013).…”

“…The addition of chitosan enhanced the oil‐reducing effect of a flour‐based batter. It resulted in 37%−80%, 3%−19%, and 10%−35% oil reduction in deep‐fried fish sticks (Martin Xavier et al., 2017), Kurdish cheese nuggets (Ansarifar et al., 2015), and the crust of Kurdish cheese nuggets (Ansarifar et al., 2012), respectively. These studies on chitosan‐based batter coatings also indicated that the concentration of chitosan is positively correlated with the oil‐reducing efficiency of the batter, a result also seen with chitosan coating alone (Nasirvand & Javadi, 2018).…”