Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids

TL;DR

This study explores how adding hydrocolloids to batter improves fried fish quality by reducing oil absorption and enhancing flavor.

Contribution

The study identifies specific hydrocolloids that reduce oil uptake and lipid oxidation while enhancing flavor in fried fish.

Findings

Linseed gum increased batter viscosity and improved frying yield by 26.1% and 8.1%, respectively.

Hydrocolloids reduced oil absorption and slowed lipid oxidation in fried fish cubes.

Guar gum facilitated the formation of key flavor compounds at 170 °C frying temperature.

Abstract

This study elucidates the mechanisms through which hydrocolloids inhibit oil penetration and improve the sensory quality of batter-coated fried fish cubes. Specifically, guar gum (GuG), linseed gum (LG), acacia senegal gum (AS), and gellan gum (GeG) were individually incorporated into the batter coating system at an addition level of 0.1%. The results indicated that the 0.1% LG-supplemented group significantly increased batter viscosity by 74.9% compared to the control, which in turn improved batter pickup by 26.1% and frying yield by 8.1%. Rheological analysis revealed that hydrocolloid-incorporated batters exhibited markedly higher storage modulus and loss modulus compared to the control group, with a lower loss tangent. Experimental results indicated that hydrocolloids effectively reduced oil absorption and mitigated the rate of lipid oxidation in fried fish cubes while promoting the release of key flavor compounds. Notably, fried fish cubes coated with GuG, when fried at 170 °C, not only reduced oil absorption but also facilitated the formation of critical flavor compounds. These findings provide a theoretical foundation for optimizing fried food processing and flavor control.

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