What is it about?
In our fat-conscious society, the reduction of oil content in deep-fat fried products has been of industrial interest for many years. This research compares the effects of different concentrations of fish protein as an oil-barrier on the product surface. Significant reduction of oil uptake could be achieved without a detectable effect on texture, taste or color of the fried fish.
Featured Image
Why is it important?
High consumption of fried foods has been associated with health problems such as coronary heart disease, obesity, type 2 diabetes and cancer. Therefore, there is great interest in reducing fat uptake during deep-fat frying. Such coating procedures could lead to a dramatic impact on overall fat intake if applied to commonly consumed products such as deep-fat fried fish.
Perspectives
I hope this article helps the food industry to redesign the frying process by application of the protein-based edible coating to reduce fat-uptake in fried foods. The application of fish proteins as a coating for fried fish, which are rich in these proteins, is novel and product friendly.
Dr. Reza Tahergorabi
North Carolina Agricultural and Technical State University
Read the Original
This page is a summary of: Development of low-fat fried fish using a two-prong strategy, CyTA - Journal of Food, January 2019, Taylor & Francis,
DOI: 10.1080/19476337.2019.1661878.
You can read the full text:
Resources
Contributors
The following have contributed to this page
