The use ofChitosan and Carboxy methyl cellulose to Crispnessenhancement ofmicrowave-reheated fish nugget

Microwave is one of the fastest and easiest methods of food cooking. However, heating of coated products like fish nugget by microwave due to transfer of internal water vapor to surface layer causes softening of their crispy crust. The aim of this research was to evaluate the effects of hydrocolloid solutions includingChitosan and Carboxy methyl cellulose (CMC)at concentration of 1 and 2% on texture and other quality properties of fish nugget after microwave cooking.Fish nuggets were immersed in the hydrocolloid solutions and then were coated with wheat flour and batter, respectively. All samples were fried at 180 °C for 3min in sunflower oil. After frying process, thesamples were packaged and stored at 20 °C and after a week, were reheated in microwave oven at2450MHz/700 W for 2 min. The results showed that coating of fish nugget with hydrocolloid solutions causes increasing of product yield and adhesion of crust(P