Use of natural plant extracts in batter coating of shrimp and their effects on the quality of shrimp during frozen storage

Journal of Food Processing and Preservation

Volumn 34, Issue 1, 2010, Pages 127-138

  Yerlikaya, Pinar ^a   Gokoglu, Nalan ^a   Topuz, Osman Kadir ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM SATIVUM; DECAPODA (CRUSTACEA); LYCOPERSICON ESCULENTUM; VITACEAE;

EID: 77949494546     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2008.00355.x     Document Type: Article

References (32)

1. Akdeniz N, Sahin S, Sumnu G. Functionality of batters containing different gums for deep-fat frying of carrot slices. J. Food Eng. 2006, 75(4):5-56.
2. Amerina MA, Pangborn RV, Roessler EB. Principles of Sensory Evaluation of Food 1965, 602. p., Academic Press, New York, NY
3. Baixauli R, Sanz T, Salvador A, Fiszman SM. Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods. Food Hydrocolloids 2003, 17(3):305-310.
4. Carpenter R, O'grady MN, O'callaghan YC, O'brien NM, Kerry JP. Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork. Meat Sci. 2007, 76:604-610.
5. Chung CY, Lain JL. Studies on the decomposition of frozen shrimp II. Deterioration during iced and refrigerated storage. Nat. Sci. Counc. 1979, 7:1136.
6. Cobb BF. Biochemistry and physiology of shrimp: Effect on use as food. Proceedings of the Conference on Handling, Processing, Marketing Tropical Fish 1977, 405-411. In, July 5-9 1976, London, Tropical Products Inst., ed.) pp., Tropical Products Inst, London, UK
7. DoĜAn SF, ŞAhin S, Sumnu G. Effects of soy and rice flour addition on batterrheology and quality of deep-fat fried chicken nuggets. J. Food Eng. 2005, 71(1):127-132.
8. Dondero M, Cisternas F, Carvajal L, Simpson R. Changes in quality of vacuum-packed cold-smoked salmon (Salmo salar) as a function of storage temperature. Food Chem. 2004, 87:543-550.
9. El Marrackchi A, Bennour M, Bovchritt N, Hamama A, Tagafait H. Sensory, chemical and microbiological assessments of Morroccan sardines (Sardina pilchardus) stored in ice. J. Food Prot. 1990, 53(7):600-605.
10. Finne G. Chemistry and Biochemistry of Marine Food Products 1982, 323-331. pp., AVI Publishing Co. Inc, Westport, CT
11. Fiszman SM, Salvador A. Recent developments in coating batters. Trends Food Sci. Tech. 2003, 14:399-407.
12. Garcia MA, Ferrero C, Bertola N, Martino M, Zaritzky N. Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innov. Food Sci. Emerg. Tech. 2002, 3:391-397.
13. Gomez KA, Gomez AA. Statistical Procedures for Agricultural Research 1985, 2nd, Ed., John Wiley and Sons, New York, NY
14. Huss HH. Quality and quality changes in fresh fish. 1995, FAO Fish Tech Paper 348, 195 pp., Food and Agriculture Org., Rome, Italy
15. Jayaprakasha GK, Singh RP, Sakariah KK. Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro. Food Chem. 2001, 73:285-290.
16. Jayaprakasha GK, Selvi T, Sakariah KK. Antibacterial and antioxidant activities of grape (Vitis vinifera) seed extracts. Food Res. Int. 2003, 36:117-122.
17. Kim BK, Lee JS, Lee CH, Park DJ. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull. Lebensm.-Wiss. Technol. 2008, 41(1):34-41.
18. Ludorf W, Meyer V. Fische und Fischereierzeugnisse 1973, Paul Parey Verlag, Hamburg, Berlin
19. Malle P, Poumeyrol M. A new chemical criterium for the quality control of fish: Trimethylamine/total volatile basic nitrogen. J. Food Prot. 1989, 52:419-423.
20. Manthey M, Karnop G, Rehbein H. Quality changes of European catfish (Silurus glanis) from warm water aquaculture during storage in ice. Int. J. Food Sci. Tech. 1988, 23:1-9.
21. Marshall DL, Wiese-Leigh PL. Comparison of impedance, microbial, sensory and pH methods to determine shrimp quality. J. Aquat. Food Prod. Technol. 1997, 6:17-31.
22. Mohamed S, Hamid NA, Hamid MA. Food components affecting the oil absorption and crispness of fried batter. J. Sci. Food Agr. 1998, 78:39-45.
23. Negro C, Toma'is L, Miceli A. Phenolic compounds and antioxidant activity from red grape marc extracts. Biores. Tech. 2003, 87(1):41-44.
24. Olafsdottir G, Martinsdottir E, Oehlenschlager J, Dalgaard P, Jensen B, Undeland I, Mackie IM, Henehan G, Nielsen J, Nilsen H. Methods to evaluate fish freshness in research and industry. Trends Food Sci. Tech. 1997, 8:258-265.
25. Salam KHI, Ahmed AM, Elgazzar MM, Eldaly EA. Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4C. Food Chem. 2007, 102:1061-1070.
26. Salvador A, Sanz T, Fiszman SM. Rheological properties of batters for coating products - effect of addition of corn flour and salt. Food Sci. Tech. Int. 2003, 9(1):23-27.
27. Salvador A, Sanz T, Fiszman SM. Performance of methyl cellulose in coating batters for fried products. Food Hydrocolloids 2008, 22:1062-1068.
28. SchormÜLler J. Handbuch der Lebensmittelchemie. Band III/2 1968, 1482-1537. pp., Teil Springer-Verlag Berlin, Heidelberg, New York
29. Shamshad SI, Nisa K, Riaz M, Zuberi R, Quadri RB. Shelf life of shrimp (Penaeus merguiensis) stored at different temperatures. J. Food Sci. 1990, 55:1201-1205.
30. Shi J, Yu J, Pohorly JE, Kakuda Y. Polyphenolics in grape seeds-biochemistry and functionality. J. Med. Food 2003, 6:291-299.
31. Tarladgis BG, Watts BM, Younathan MT, Dugan JRL. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil Chem. Soc. 1960, 37:44-48.
32. Xue J, Ngad IM. Thermal properties of batter systems formulated by combinations of different flours. Lebensm.-Wiss. Technol. 2007, 40(8):1459-1465.