Production of low-fat shrimps by using hydrocolloid coatings.

Abstract

Production of low-fat fried foods by using hydrocolloid coatings is a common method to avoid excessive oil absorption during deep-fat frying. The aim of this work was to evaluate the influence of hydrocolloid coatings (carboxymethyl cellulose, guar, tragacanth and zedo gum) on the oil content and quality parameters of shrimp after deep-fat frying. The hydrocolloid solutions (0.5, 1.0 and 1.5% w/v) were used for coating. Coated and uncoated (control) samples were packaged and stored at -20 and after a week were fried at 170°C for 90s in sunflower oil. The results showed that all hydrocolloid coatings reduced oil content of fried shrimp. The coated shrimps with 1.5% tragacanth solution had highest coating pick up and moisture content, and lowest oil content than the other samples. The coated samples had darker color and softer texture than the control sample. Sensory evaluation indicated that all coated and uncoated shrimps were acceptable.