چکیده مقاله
BACKGROUND: Shrimp is one of the most popular seafood products and a good source of nutrients At present, frying is the main cooking style of it that causes a significant oil uptake in fried shrimp The effect of extracted sodium alginate SA; 0 5, 0 75 and 1% from Sargassum angustifolium with glycerol 0 25, 5 0, 0 75 and 1% coating and calcium chloride treatment on oil uptake and quality parameters of shrimp Litopenaeus vannamei were evaluated during the deep fat frying Coating pickup, frying yield, physicochemical, textural and sensorial properties of shrimps were determined RESULTS: Coating pickup was increased significantly P < 0 05 by increasing SA concentration and calcium chloride treatment Coated and cross linked modified samples indicated significantly P < 0 05 higher frying yield than uncoated and no modified samples, respectively Fat content of coated samples was decreased for about 30 70% in comparison with uncoated sample Moisture content, lightness and hue angle of coated samples were increased significantly P < 0 05 , while their hardness was decreased in a significant manner P < 0 05 Organoleptic properties of shrimps were not affected by SA coating or calcium chloride treatment CONCLUSION: SA from Sargassum angustifolium was able to reduce oil absorption of fried shrimps without causing any undesirable changes
کلیدواژهها
نویسندگان
Mohammad Amin Monsef-Esfahani
Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran
Mehdi Mohammadi
Department of Marine Biotechnology, Persian Gulf Institute, Persian Gulf University, ۷۵۱۶۸ Bushehr, Iran
Elham Ehsandoost
Department of Biotechnology, Persian Gulf Algae Development Technology, Delvar Industrial Zone No ۵۵, Bushehr, Iran
Paria Sharafi-Badr
Department o۰f Pharmacognosy and Pharmaceutical Biotechnology, School of Pharmacy, Iran University of Medical Sciences, Tehran, Iran
شیوه ارجاع
Monsef-Esfahani, Mohammad Amin and Mohammadi, Mehdi and Ehsandoost, Elham and Sharafi-Badr, Paria,1401,Production of Low Fat Fried Shrimp by Using Extracted Sodium Alginate from Sargassum angustifolium as Coating Material,Sixth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
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