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Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish
Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920411/ https://www.ncbi.nlm.nih.gov/pubmed/29570660 http://dx.doi.org/10.3390/foods7040046 |
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author | Bechtel, Peter J. Bland, John M. Woods, Kristin Lea, Jeanne M. Brashear, Suzanne S. Boue, Stephen M. Daigle, Kim W. Bett-Garber, Karen L. |
author_facet | Bechtel, Peter J. Bland, John M. Woods, Kristin Lea, Jeanne M. Brashear, Suzanne S. Boue, Stephen M. Daigle, Kim W. Bett-Garber, Karen L. |
author_sort | Bechtel, Peter J. |
collection | PubMed |
description | Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments. |
format | Online Article Text |
id | pubmed-5920411 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-59204112018-04-30 Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish Bechtel, Peter J. Bland, John M. Woods, Kristin Lea, Jeanne M. Brashear, Suzanne S. Boue, Stephen M. Daigle, Kim W. Bett-Garber, Karen L. Foods Article Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments. MDPI 2018-03-23 /pmc/articles/PMC5920411/ /pubmed/29570660 http://dx.doi.org/10.3390/foods7040046 Text en © 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Bechtel, Peter J. Bland, John M. Woods, Kristin Lea, Jeanne M. Brashear, Suzanne S. Boue, Stephen M. Daigle, Kim W. Bett-Garber, Karen L. Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish |
title | Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish |
title_full | Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish |
title_fullStr | Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish |
title_full_unstemmed | Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish |
title_short | Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish |
title_sort | effect of par frying on composition and texture of breaded and battered catfish |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5920411/ https://www.ncbi.nlm.nih.gov/pubmed/29570660 http://dx.doi.org/10.3390/foods7040046 |
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