Next Article in Journal
Effects of Two Doses of Curry Prepared with Mixed Spices on Postprandial Ghrelin and Subjective Appetite Responses—A Randomized Controlled Crossover Trial
Next Article in Special Issue
Prevalence of Pathogens in Poultry Meat: A Meta-Analysis of European Published Surveys
Previous Article in Journal
Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops
Previous Article in Special Issue
Volatile Profile of Raw Lamb Meat Stored at 4 ± 1 °C: The Potential of Specific Aldehyde Ratios as Indicators of Lamb Meat Quality
Article Menu
Issue 4 (April) cover image

Export Article

Open AccessArticle
Foods 2018, 7(4), 46; https://doi.org/10.3390/foods7040046

Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

1
Southern Regional Research Center, Agricultural Research Service, United States Department of Agriculture, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA
2
Alabama Cooperative Extension System, Auburn University, 120 Court Street, Grove Hill, AL 36451, USA
*
Author to whom correspondence should be addressed.
Received: 12 February 2018 / Revised: 11 March 2018 / Accepted: 19 March 2018 / Published: 23 March 2018
(This article belongs to the Special Issue Quality and Safety of Meat Products)
Full-Text   |   PDF [234 KB, uploaded 3 May 2018]

Abstract

Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of different batters (rice, corn, and wheat) and the effect of par frying on the composition and texture properties of baked catfish. Catfish fillets were cut strips and then coated with batters, which had similar viscosities. Half of the strips were par fried in 177 °C vegetable oil for 1 min and the other half were not par fried. Samples were baked at 177 °C for 25 min. Analysis included % batter adhesion, cooking loss, protein, lipid, ash, and moisture, plus hardness and fracture quality measured using a texture analyzer. A trained sensory panel evaluated both breading and flesh texture attributes. Results found the lipid content of par fried treatments were significantly higher for both corn and wheat batters than for non-par fried treatments. Sensory analysis indicated that the texture of the coatings in the par fried treatments were significantly greater for hardness attributes. Fillet flakiness was significantly greater in the par fried treatments and corn-based batters had moister fillet strips compared to the wheat flour batters. Texture analyzer hardness values were higher for the par fried treatments. View Full-Text
Keywords: catfish; batters; texture; oil content catfish; batters; texture; oil content
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
SciFeed

Share & Cite This Article

MDPI and ACS Style

Bechtel, P.J.; Bland, J.M.; Woods, K.; Lea, J.M.; Brashear, S.S.; Boue, S.M.; Daigle, K.W.; Bett-Garber, K.L. Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish. Foods 2018, 7, 46.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Foods EISSN 2304-8158 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top