Nutritional and Sensory Characteristics of Bread‐Coated Hake Fillets as Affected by Cooking Conditions

Abstract

AbstractThe influence of deep‐frying at different combinations of temperature (160, 180 and 200C) and time (2, 4 and 6 min) and the cooking process (deep‐frying in sunflower/olive oil and oven‐baking) on quality characteristics (moisture and lipid content, instrumental texture and color, fatty acid composition and sensory traits) of bread‐coated hake fillets was studied. The relationships between these quality characteristics were also analyzed. The effect of temperature and time of deep‐frying was not so relevant in quality parameters, whereas the cooking process influenced significantly. Deep‐frying in olive oil and oven‐baking were more adequate from a nutritional point of view, whereas deep‐frying in sunflower gave preferred sensory characteristics. Significant correlations were found between most studied parameters, i.e., overall acceptability correlated positively to lightness (L*), yellowness (b*), polyunsaturated acids and sunflower oil flavor. These findings are considerable to maintain sensory attributes in bread‐coated hake fillets and enhance nutritional properties.Practical ApplicationsThe effect of the cooking method on nutritional and sensory traits in bread‐coated hake fillets as well as the proved relationships between these quality characteristics are of major relevance to establish healthier nutritional recommendations about this type of products while keeping consumer's acceptance.