Development of Low- Fat Fried Fish using protein based Edible Coating
Development of Low- Fat Fried Fish using protein-based Edible Coating Student’s Name Institution’s Name Frying is a commonly used method of food preparation; this is because it is both cost-effective and fast; restaurants prefer this mode of cooking (Bengtson, 2006). Deep frying is not only limited to fish, French fries, and chicken, depending on one’s preference; anything can go into the deep fryer. As much as there are the cost and time aspect attached to deep frying, they come at the expense of the consumer's health. Fried foods are high in calories and Trans fats, they predispose the consumer to heart diseases, diabetes, prostate, and obesity (Stott-Miller, Neuhouser & Stanford, 2013). Studies indicate that fried foods tend to have acrylamide. Acrylamide forms when meals get cooked under high temperatures; during the high-temperature cooking, chemical reactions occur between sugars and the amino acid asparagine leading to the formation of the toxic substance acrylamide (McDonell, 2017). Edible coatings are not a new phenomenon to culinary art. Martelli et al. (2008) sought to exhibit that by using edible coatings, there would be less oil uptake during the deep frying exercise. Martelli et al. (2008) applied edible coatings solution to the chicken before battering. The researchers then analyzed the contents of the pre-fried and fried chicken nuggets to determine the amount of water, color, and texture of the fried nuggets. Martelli et al. (2008) found out that, the edible coatings did not alter the amount…
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