Influence of resistant starch on microstructure and physical properties of breaded fish fillets
The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus ni...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Published: |
Iranian Fisheries Research Organization
2014
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/34204/ |
| _version_ | 1848847704763924480 |
|---|---|
| author | Moradi, Yazdan Bakar, Jamilah Che Man, Yaakob Syed Muhammad, Sharifah Kharidah |
| author_facet | Moradi, Yazdan Bakar, Jamilah Che Man, Yaakob Syed Muhammad, Sharifah Kharidah |
| author_sort | Moradi, Yazdan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus niger) were studied. A significant (p<.05) increase of water retention capacity (3-7%) was found in all batters with RS as compared to the control, which was reflected in the moisture content of the breaded fillets. The addition of the resistant starches significantly (p<.05) decreased the fat content of the breaded fillets. Instrumental texture analysis showed that the presence of the RS in the batter also resulted in a significant increase in hardness and fracturability of the products. The L* and b* values of breading materials were increased in the samples containing 20% of RS. |
| first_indexed | 2025-11-15T09:22:50Z |
| format | Article |
| id | upm-34204 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T09:22:50Z |
| publishDate | 2014 |
| publisher | Iranian Fisheries Research Organization |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-342042015-12-09T02:51:32Z http://psasir.upm.edu.my/id/eprint/34204/ Influence of resistant starch on microstructure and physical properties of breaded fish fillets Moradi, Yazdan Bakar, Jamilah Che Man, Yaakob Syed Muhammad, Sharifah Kharidah The influence of two types of resistant starches (RS2 and RS4) substituted at 10 and 20% in the batter formulation on the water retention capacity of the batter and on the texture, color, fat content and microstructure of the pre-fried and oven cooked breaded black pomfret fillets (Parastromateus niger) were studied. A significant (p<.05) increase of water retention capacity (3-7%) was found in all batters with RS as compared to the control, which was reflected in the moisture content of the breaded fillets. The addition of the resistant starches significantly (p<.05) decreased the fat content of the breaded fillets. Instrumental texture analysis showed that the presence of the RS in the batter also resulted in a significant increase in hardness and fracturability of the products. The L* and b* values of breading materials were increased in the samples containing 20% of RS. Iranian Fisheries Research Organization 2014 Article PeerReviewed Moradi, Yazdan and Bakar, Jamilah and Che Man, Yaakob and Syed Muhammad, Sharifah Kharidah (2014) Influence of resistant starch on microstructure and physical properties of breaded fish fillets. Iranian Journal of Fisheries Sciences, 13 (1). pp. 135-144. ISSN 1562-2916 http://www.jifro.ir/browse.php?a_id=1433&sid=1&slc_lang=en |
| spellingShingle | Moradi, Yazdan Bakar, Jamilah Che Man, Yaakob Syed Muhammad, Sharifah Kharidah Influence of resistant starch on microstructure and physical properties of breaded fish fillets |
| title | Influence of resistant starch on microstructure and physical properties of breaded fish fillets |
| title_full | Influence of resistant starch on microstructure and physical properties of breaded fish fillets |
| title_fullStr | Influence of resistant starch on microstructure and physical properties of breaded fish fillets |
| title_full_unstemmed | Influence of resistant starch on microstructure and physical properties of breaded fish fillets |
| title_short | Influence of resistant starch on microstructure and physical properties of breaded fish fillets |
| title_sort | influence of resistant starch on microstructure and physical properties of breaded fish fillets |
| url | http://psasir.upm.edu.my/id/eprint/34204/ http://psasir.upm.edu.my/id/eprint/34204/ |