Effect of the wheat starch/wheat protein ratio in a batter on fat absorption and quality attributes of fried battered and breaded fish nuggets
Chaofan Chen, Jiwang Chen, Zijun Yuan, E Liao, Wenshui Xia, Haibin Wang, Youling L. Xiong
Abstract
Abstract Battered and breaded fish nuggets (BBFNs) were prepared by treating fish with a batter composed of wheat starch (WS) and wheat protein (WP) blends (at the ratios of 15:1, 13:1, 11:1, 9:1, and 7:1, w/w), frying at 170 °C (40 s) followed by 190 °C (30 s). Fried BBFNs were evaluated for moisture and fat contents, color, shrinkage, acrylamide content, and fat distribution. Results showed that moisture content and brightness ( L * value from colorimetry) increased with a decrease of WS/WP ratio to 11:1 w/w, then decreased as WS/WP ratio further decreased, while fat content, fat distribution level, and shrinkage of fried BBFNs presented opposite results. However, there was a slight influence of WS/WP ratio on yellowness ( b * value), redness ( a * value), and acrylamide content of fried BBFNs. Among WS/WP ratios, fried BBFNs with 11:1 w/w have the highest moisture content (16.43%) and the lowest fat content (23.39%), fat distribution level, shrinkage (10.72%), and acrylamide content (57 mg/kg), while a crust with golden‐yellow color was observed. This study demonstrates that moisture evaporation and fat absorption were significantly influenced by WS/WP ratio in the batter ( P < 0.05), with the most effective results in quality attributes improvement of fried BBFNs. Practical Application This study clearly showed that the fat content and quality attributes of fried BBFNs were significantly affected by WS/WP ratio in the batter ( P < 0.05). The inhibition of fat absorption and improvement of shrinkage and color in fried BBFNs was the most effective for a 11:1 w/w WS/WP ratio.