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 effec...

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Veröffentlicht in:	Carbohydrate polymers 2016-02, Vol.137, p.249-254
Hauptverfasser:	Khazaei, Naimeh, Esmaiili, Mohsen, Emam-Djomeh, Zahra
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cooking Crustacea - chemistry Edible coatings Lipid oxidation Ocimum basilicum - chemistry Oil uptake Oxidation-Reduction Peroxides - chemistry Sensory evaluation Thiobarbiturates - chemistry Thymol - chemistry
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