Effect of Hydrocolloids as an Ingredient of Batter Mix on the Biochemical, Physical and Sensory Properties of Frozen Stored Coated Shrimp

Coated shrimp was prepared using three different hydrocolloid incorporated batter systems viz., Guar Gum (GG), Carboxy Methyl Cellulose (CMC) and Carboxy Methyl Chitosan (CMT). The effect of incorporation of these hydrocolloids on the biochemical, physical and sensory characteristics of coated shrimp and changes during frozen storage at -20 C for 5 months were studied. Highest pickup (40%) was observed for GG based batter, followed by CMC (34%) and CMT (32%). GG based batter showed maximum uptake of fat, both after prefrying and deep frying. Peroxide value, free fatty acid and thiobarbituric acid value were at insignificant levels in products during the frozen storage. The values for textural parameters of the coated products showed a decline after one month of frozen storage and thereafter the values remained almost stable. The sensory evaluation of the coated products during frozen storage indicated that those coated with CMC based batter had a superior overall acceptability compared to the other two. The total bacterial count was almost steady during frozen storage and it was in the intermediate count level. Among the three different hydrocolloids, CMC based batter system was found to provide superior sensory qualities, maximum moisture retention capacity and minimum fat uptake to the coated shrimp.