Effect of addition of hydroxypropyl methylcellulose in different stages of production on reduction of oil absorption and quality of fish nugget

The use of hydrocolloids is an efficient method to reduction of oil absorption in fried products. The aim of present research was to evaluate the effects of Hydroxypropyl methylcellulose (HPMC) on reduction of oil absorption and quality of fish nugget during frying process. During production process of fish nugget, HPMC at different quantities (0.5, 1.0, 1.5%) was added to three part of fish nugget include pre-nuggets, pre-dust and batter. All fish nuggets were fried at 180 °C for 4 min in sunflower oil. The results indicated that addition of HPMC to the batter part had highest effect on reduction of oil absorption in fish nugget. The oil content of fish nuggets was decreased by increasing of HPMC percentage. The highest lightness and redness value was observed in treatment of 1.5% HPMC-added to batter and control treatment, respectively. The hardness of fish nuggets was decreased by addition of HPMC. Sensory evaluation indicated that fish nuggets containing 1% HPMC in batter had highest overall acceptability. Hence, addition of 1% HPMC to batter formulation was suggested to production of low-fat fish nugget.