Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product

Mohammadzadeh, Behrooz; Rezaei, Masoud; Hossininezhad, Marzieh; Barzegar, Mohsen

doi:10.22101/JRIFST.2016.09.17.523

Application of Inulin in Coating of the Fillet of Rainbow Trout (Oncorhynchus mykiss) using Alginate Sodium and its Effect on Sensory and Textural Properties of the Fried Product

Document Type : Original Paper

Authors

¹ PhD Student, Seafood Processing Department, Marine Faculty, Tarbiat Modares University. Noor, Iran

² Professor, Seafood Processing Department, Marine Faculty, Tarbiat Modares University. Noor, Iran

³ Associate professor, Research Institute of Food Science and Technology, Mashhad, Iran

⁴ Professor, Food Science and Technology Department, Agriculture Faculty, Tarbiat Modares University, Iran

10.22101/JRIFST.2016.09.17.523

Abstract

In this research, application of prebiotic inulin compound in edible coating of fish fillet and its impact on the functional properties of the product was studied. Rainbow fillet was coated by 5% alginate and inulin in concentrations of 0, 10, 20, 30 and 40% (w/w). After deep frying, sensory properties were investigated by quantitative descriptive analysis and textural properties were tested by texture analyzer instrument via compression test. Based on sensory assessment more alteration was shown in flavor group attributes including flavor of frying, fish flavor and sweetness and also internal product color. Results of texture analyzing showed that maximum amounts of hardness, chewiness and gumminess was related to fillets with no coating. Cohesiveness and springiness changes of fried fillet in various treatments were not significant (P≥0.05) while changes observed in the trend of hardness and gumminess were similar and contrary to springiness. In conclusion adding functional ingredient of inulin to edible coating of fish fillet in 30 and 40% concentrations could be used without creating significant effects of sensory, taste and textural properties of the final fried product.

Keywords

References

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