Development of Low Fat Fried Fish by using a protein based Edible Coating and Batter Modifiction X
AbstractThe unprecedented rise of obesity is augmented by the unique and sensory characteristics imbibed in the food due to the process of deep fat frying. Deep fat frying is a cooking method that involves the submerging of food products into burning hot oil in a deep fryer until the minimum internal temperature of the product is considered safe. Incredibly fast and efficient, this procedure is associated by public health researchers and practitioners as a root cause for coronary diseases, attributable to the increased uptake of fat and loss of moisture content by the respective food sample. The use of the deep frying method as a means of cooking certain kinds of food especially fish increases the level of fat content in this food after frying since more fat is absorbed by the food after frying them. In this study, the primary objective is to develop a technique that will reduce this level of fat intake by the food during frying. This will be achieved by the coating fish with a protein-based solution which will aid in reducing the level of fat intake. Firstly, the samples of fish (whiting fillets) will be immersed in protein-based solutions. These solutions would be based on a different concentration of protein of 0%, 5%, 10%, and 15%. The fish will be breaded and battered. After this procedure, the fish samples will then be deep fried and then allowed to cool down for a minimum of 10 minutes. It is crucial that we deep fry the fish samples for the same duration of time so as to maintain uniformity in the study.…
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