Effect carboxymethyl cellulose coating with Anethum graveolens extract on oil uptake and preserving the quality of fried Bighead carp (Aristichthys nobilis) fillet

In the present study, the feasibility of producing superfine fried fish using Carboxymethyl cellulose coated and Anethum graveolens extract was studied. For this purpose, control samples (without any additive), treatment 2: Carboxymethyl cellulose)18 g (, treatment 3: Carboxymethyl cellulose + Anethum graveolens extract 500 ppm, treatment 4: Carboxymethyl cellulose + Anethum graveolens extract of s 1000 ppm and treatment 5: Carboxymethyl cellulose + Anethum graveolens extract of 2000 ppm. Oil absorption, moisture content, peroxide value and Sensory analysis of fried fish were evaluated. The results of physicochemical test showed that Carboxymethyl cellulose + Anethum graveolens extract increased the moisture content and reduced the fat absorption of oil compared to control treatment, and also more effective to delayed lipid oxidation in fried fish fillet by decreasing peroxide. The best results in relation to these parameters were observed in treatment 5 and then in treatment 4. Sensory score of treatment 4 was higher than the sensory rating of treatment 5. In conclusion, the results of this study indicate that the use of Carboxymethyl cellulose and Anethum graveolens extract with a concentration of 1000 ppm can improve the organoleptic properties and oxidation spoilage of Bighead carp (Aristichthys nobilis) fried fillet.