الفهرس | Only 14 pages are availabe for public view |
Abstract A total of 30 samples, 15 each of batter and breaded fish fillets and squid rings were collected from main supermarkets from Giza and Cairo, Egypt and evaluated to determine its quality. The results showed that adhesion problems, loss of crispness and bad color were among the major problems in addition to greasiness and high percentages of oil holding capacity and oil absorption. Ultimately these problems had significant detrimental impact on overall acceptability of such popular products. Therefore the experimental part of the study was planned to investigate the effect of incorporation of potato starch, sodium alginate and carboxymethylcellulose into batter ingredients to overcome the aforementioned problems and to study the effect of these batter formulation in combination with different breadings. Results revealed that application of different batter and breading ingredients significantly improved all sensory quality attributes specially color and adhesion and at the same time improved the eating quality characteristics. Moreover, different batter and breading formulation improved the physicochemical criteria of coated fish products specially crumb loss, water holding capacity, oil holding capacity and oil absorption. Sodium alginate and carboxymethylcellulose were effective in improving adhesion and batter uptake of all breading formulation in both experimentally produced products. |