Effect of hydrocolloid coatings on reduction of oil absorption and quality parameters of fried shrimp

The use of hydrocolloid coatings is one of the pre-treatment methods to avoid excessive oil absorption during frying process. The aim of this work was to evaluate the influence of hydrocolloid coatings (carboxyl methyl cellulose (CMC), hydroxypropyl methylcellulose (HPMC), xanthan and zedo gum) at three concentrations (0.5, 1.0 and 1.5 % weight/volume) on the oil content and quality parameters of shrimp after frying process. The coated and uncoated (control) samples were packaged and stored at -20 °C and after a week were fried at 170 °C for 90 second in sunflower oil. The results showed that all hydrocolloid coatings reduced oil content of fried shrimp. The coated shrimps with 1.5 % HPMC solution had highest moisture content and lowest oil content than the other samples. All coated shrimps had darker color and softer texture than the control. Sensory evaluation indicated that all coated and uncoated shrimps were acceptable. Hence, the use of hydrocolloid coatings could be a suitable approach to production of ready-to-eat low-fat shrimp.