Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties

Noshad, Mohammad; Nasehi, Behzad; Anvar, Adieh

doi:10.29252/nfsr.4.4.5

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Volume 4, Issue 4 (Oct-Dec 2017)

Nutr Food Sci Res 2017, 4(4): 31-36

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Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties

Mohammad Noshad

, Behzad Nasehi

, Adieh Anvar

Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Ramin Agriculture and Natural Resources University of Khuzestan, Mollasani, Khuzestan, Iran

Abstract: (5819 Views)

In the study, we were investigated effect of bioactive coating composed of quince seed mucilage (QSM) incorporating green tea extract(GTE) on oil and water content, lipid oxidation, texture, color and sensory evolution of shrimp after deep-fat frying. For this purpose, different concentration of GTE (0-20%) was blended to obtain five coating solutions (QG 0-4). We observed a significant effect (p<0.5) of the GTE (5-20%) on the moisture and final oil content of the fried shrimps. An increase in GTE concentration, increased the moisture content and caused a reverse effect of the final oil content of fried shrimps coated. Also, the PV value of the coated shrimp significantly decreased (p<0.5) with increasing GTE concentration and the hardness of the coated shrimps was not significantly (p< 0.05) lower than that of the uncoated shrimps. Adding to 10% GTE compared to control sample had not significant effect on the L* value but increasing concentrations of GTE from 10 to 20% significantly affected (p< 0.05) L* value of the fried shrimps and L* value of them decreased from 60.35 ± 3.4 to 48.5 ± 1.74. Also, adding GTE significantly affected (p<0.05) a* value and b * values of the fried shrimps. a* values of the fried shrimps increased from 0.12±1.47 to 1.3±0.21 and b* values increased from 12.53 ±3.14 to 25.07±1.84. This study showed the benefits of incorporation of GTE into QSM coating and the potential for using as an active coating.

Keywords: Shrimp, edible coating, Quince seed mucilage, Lipid oxidation, Sensory evaluation

Full-Text [PDF 148 kb] (2685 Downloads)

Article type: Research | Subject: Food Science
Received: 2017/07/29 | Accepted: 2017/10/14 | Published: 2017/10/14

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Noshad M, Nasehi B, Anvar A. Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties. Nutr Food Sci Res 2017; 4 (4) :31-36
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