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Gaurav K, Mehta NK, Majumdar RK, Priyadarshini MB, Pal P, Xavier KAM, Sharma S. Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) Approach. ACS OMEGA 2023; 8:32855-32866. [PMID: 37720773 PMCID: PMC10500647 DOI: 10.1021/acsomega.3c04072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Accepted: 08/14/2023] [Indexed: 09/19/2023]
Abstract
In this study, a multiobjective optimization (MOO) approach was utilized for effective decision-making when several variables were changing simultaneously during frying. Carboxy methyl cellulose (CMC), xanthan gum, and carrageenan coatings in different concentrations (0.25-1.50%, w/v) were applied on fish strips to reduce the oil uptake and protein oxidation during frying. The pickup of the strips increased significantly (p < 0.05) with increasing concentration. The CMC was effective in oil uptake reduction and protein oxidation, as revealed by the lower carbonyl and sulfhydryl contents in the fried strip. The hardness and chewiness of the coated fish strips were found to be declined significantly (p < 0.05) with increasing coating concentrations. The moisture, lipid, toughness, hardness, cutting force, oiliness, sulfhydryl content (all min), oil uptake reduction, and carbonyl content (both max) were considered as multiple criteria for the MOO technique, and fried strips coated with 1% CMC, followed by 0.75% xanthan gum and 0.75% carrageenan, emerged as the best optimal coating.
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Affiliation(s)
- Kumar Gaurav
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Naresh Kumar Mehta
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Ranendra Kumar Majumdar
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - M. Bhargavi Priyadarshini
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
| | - Prasenjit Pal
- Department
of Extension and Social Sciences, College of Fisheries, Central Agricultural University, Lembucherra, 799210 Tripura, India
| | - K. A. Martin Xavier
- Department
of Post Harvest Technology, ICAR- Central
Institute of Fisheries Education”, Mumbai 400061, India
| | - Sanjeev Sharma
- Department
of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University”, Lembucherra, 799210 Tripura, India
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