View article

Reduction of oil uptake in battered and breaded products is one of the critical aspects to obtain a safe and good quality product. In this study, combined effects of LIGHT SALTING (8, 10%) and microwaving (180oC, 30, 60 and 90 sec) pre-treatments on physical parameters and oil uptake in RAINBOW TROUT nuggets were investigated. Results show that highest moisture content was observed in control (p˂ 0.05), and treatment with 10 percent LIGHT SALTING and 30 second pre drying in 180 C led to the lowest oil uptake compare with control (p˂ 0.05). No significant differences, on the product yield, adhesion of coating, water holding capacity and sensory evaluation were obtained among the different treatments. In comparison with control, all treatments presents lower levels of color indexes and percentage of reduction oil uptake (p˂ 0.05). As a result, treating the substrate with 10% LIGHT SALTING and PRE-DRYING in microwave for 30 sec (A10) highly recommended for reduction of oil uptake.