Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying

•Incorporating thymol increased L value of the coating solution.•Pure coating treatment reduced oil uptake of the fried shrimps up to 34.50%.•The highest reduction in PV was observed in the samples coated with CS4.•Coated fried shrimp had lower toughness and stiffness than control samples. The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color, and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were analyzed for peroxide value (PV) and thiobarbituric acid (TBA). The most reduction in lipid oxidation (46.4% for PV and 40.8% for TBA) was observed when shrimp samples were coated with CS4 (containing 10% thyme), while the control samples had the highest values of PV and TBA after deep-fat frying process. Coated fried samples had significantly lower toughness and stiffness than control samples (P0.05). However, for the texture, juiciness, chewiness, and overall acceptability, coated fried samples had higher scores than control.