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Quality of fried beef steaks coated with sodium alginate, carrageenan and car-boxy methyl cellulose (CMC) at concentrations 0.3, 0.6 and 0.9% as well as oils used for frying were evaluated after several frying times (1, 3, 5 and 7 times). Weight loss, shrinkage, moisture loss and final lipid content of control sample were sharply increased after the first time of frying compared to other treatments. The lower reduction in weight loss was achieved in fried beef steaks coated with CMC at concentration of 0.9%. Samples coated with 0.9% carrageenan caused a considerable decrease especially in shrinkage and moisture loss followed by samples coated with CMC and then those coated by sodium alginate at different concentrations. The same treatment (0.9% CMC) showed the lower value of final lipid content. There were significant (p<0.01) decremental patterns in all of sensory attributes (appear-ance, flavor, color, juiciness, mouth feel, texture and overall acceptability) of fried beef steaks during subsequent frying times for all treatments. Less rates of these de-terioration were appeared in CMC samples with different concentrations followed by samples coated with 0.3% and 0.6% of sodium alginate. Progressive rise in acid value of frying oils was especially found in control sample during different frying times, on the other hand the low rate of increase was appeared in sample coated with 0.3% and 0.6% sodium alginate. The higher values of K232 appeared in control sam-ple followed by 0.9% CMC but lower value recorded by oil used for frying beef steaks coated with 0.3% and 0.6% of sodium alginate after 5 times of frying. The same behavior was appeared in K270 determination except there was decrement pat-tern in this criteria by increasing frying times especially from 5 to 7 times of frying in control and coated samples with 0.3% and 0.6% of carrageenan. The highest val-ue of refractive index of fried oil was in control sample followed by coated sample with 0.9% sodium alginate after 7 times of frying. However, the lower value was in coated sample with 0.6% carrageenan under the same conditions. It is cleared to know that, the viscosity of oil which used for frying control sample was lower than that of other treatments during various frying times. Data revealed that the color in-dex (oil deterioration) increase as the concentration of different edible coatings of beef steaks and number of frying increased.

QUALITY EVALUATION OF BEEF STEAKS WITH EDIBLE COATING DURING DEEP - FRYING