Effect of Edible Film Coating on Reducing Oil Uptake in Deep-fried Fish Blocks

The objective of this study was the optimization of edible film coating treatment for reducing oil uptake in deep-fried grass carp fish blocks.The effects of different film coating agents(CMC-Na,Arabic gum and sodium alginate),the time point of film coating agent addition,the concentrations of CMC-Na and sodium alginate(added separately)and the ratio of CMC-Na to sodium alginate when added together at 1%in total on oil uptake were probed.In comparison with the control(without the addition of any film coating agent),CMC-Na,Arabic gum and sodium alginate were all able to significantly(P 0.05)inhibit oil uptake in deep-fried fish blocks,showing inhibition rates of 21.33%,16.97%and 9.99%when added at 2%level,respectively.Optimum reduction of oil uptake was obtained when the above films were separately used in the coating processing.Oil uptake was best inhibited by combined use of CMC-Na and sodium alginate at a mixing ratio of 1:2,which showed an inhibition rate of 34.54%at a total addition concentration of 1%.