Production of Low Fat Fried Shrimp by Using Extracted Sodium Alginate from Sargassum angustifolium as Coating Material

BACKGROUND: Shrimp is one of the most popular seafood products and a good source of nutrients. At present, frying is the main cooking style of it that causes a significant oil uptake in fried shrimp. The effect of extracted sodium alginate (SA; ۰.۵, ۰.۷۵ and ۱%) from Sargassum angustifolium with glycerol (۰.۲۵, ۵.۰, ۰.۷۵ and ۱%) coating and calcium chloride treatment on oil uptake and quality parameters of shrimp (Litopenaeus vannamei) were evaluated during the deep fat frying. Coating pickup, frying yield, physicochemical, textural and sensorial properties of shrimps were determined.RESULTS: Coating pickup was increased significantly (P < ۰.۰۵) by increasing SA concentration and calcium chloride treatment. Coated and cross- linked modified samples indicated significantly (P < ۰.۰۵) higher frying yield than uncoated and no modified samples, respectively. Fat content of coated samples was decreased for about ۳۰-۷۰% in comparison with uncoated sample. Moisture content, lightness and hue angle of coated samples were increased significantly (P < ۰.۰۵), while their hardness was decreased in a significant manner (P < ۰.۰۵). Organoleptic properties of shrimps were not affected by SA coating or calcium chloride treatment.CONCLUSION: SA from Sargassum angustifolium was able to reduce oil absorption of fried shrimps without causing any undesirable changes.