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Optimization of blanching and frying conditions of deep‐fat fried bonga fish ( Ethmalosa fimbriata )
Author(s) -
Sobowale Sunday Samuel,
Adebiyi Janet Adeyinka,
Adebo Oluwafemi Ayodeji
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12551
Subject(s) - blanching , lightness , fish <actinopterygii> , food science , aroma , mathematics , response surface methodology , water content , fish oil , chemistry , fishery , biology , computer science , statistics , geology , artificial intelligence , geotechnical engineering
Abstract The effect of processing variables [blanching conditions (time and temperature) and frying temperature] of bonga fish ( Ethmalosa fimbriata ) on different responses were investigated, using response surface methodology to establish the optimum processing conditions. Six responses were evaluated and they include moisture content, oil content, breaking force, lightness, redness and yellowness. Sensory qualities of the samples were also determined. Using numerical optimization, the optimal conditions for the processing of fried bonga fish was estimated as 60 °C (blanching temperature), 1 min (blanching time), and frying temperature of 150 °C. Results from sensory evaluation also suggests that samples obtained at this condition were better in terms of taste, aroma, color and general acceptability to consumers. Observations from this study indicate the efficiency of the regression equations for predicting parameters for fried bonga fish. The blanching pretreatment also reduced oil uptake and positively influenced the characteristics of fried bonga fish. Practical applications Such knowledge of the optimization of these conditions will further benefit processors of fish and other similar products. The optimized conditions could also be applied to successfully obtain fish of good quality, which can be further commercialized.