Effect of Soy Protein Isolate on Quality of Fried Breaded Shrimp
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Abstract:
Higher oil content in fried food shortens the shelf life of the product and causes a decrease of product acceptability to consumers. The fat content absorbed by fried food can be reduced by using appropriate coatings such as flour or batter. In this paper, the effects of soy protein isolate (SPI) addition to the wheat flour-based batter on the quality of fried breaded shrimp were evaluated. The coating powder rate, moisture loss, oil absorption, color, texture and sensory attributes of the samples were determined. Breaded shrimps were fried at 175 ℃ for 3 min. The results showed that SPI significantly increased the coating rate of the fried breaded shrimps (p<0.05), meanwhile decreased moisture loss and oil content. When the content of SPI increased from 2 g to 10 g, the amount of moisture loss and oil absorption in the fried breaded shrimps decreased from 15.12% to 11.64%, and 25.07% to 19.82%, respectively. In addition, adding 8 g SPI to the batter provided the best texture property and the highest sensory score. However, there was no significant difference for the variation of L*, a * and b* value with respect to different concentrations of SPI added to the batter formulation.
