Effect of active edible coating made by quince seed mucilage and green tea extract on quality of fried shrimps: physicochemical and sensory properties

Abstract

Background and Objectives: In recent years, to reduce the adverse effects of fried products, various techniques have been suggested for reduction of oil uptake in fried product. The use of edible coating is one of the most important technologies proposed. In the study, the effect of bioactive coating composed of quince seed mucilage (QSM) and incorporating green tea extract (GTE) on the physicochemical quality of shrimp after deep-fat frying were investigated. Materials and Methods: In this study, active edible coating using quince seed mucilage and adding different concentration of GTE (0-20%) was prepared. The effects of five coating solutions (QG 0-4) on physicochemical properties of shrimp after deep-fat frying were evaluated. Results: The results showed that incorporating GTE (5-20%), increased the moisture content and had a reverse effect on the final oil content in coated fried shrimps. In addition, the peroxide value of the coated shrimp significantly decreased (p<0.5) with the increasing GTE concentration. Adding 10% GTE compared to control sample did not have any significant effect on the L* value but increasing concentrations of GTE from 10 to 20% significantly affected (p< 0.05) L* value of the fried shrimps and L* value of them decreased from 60.35 ±3.4 to 48.5 ± 1.74. Also adding GTE significantly increased (p<0.05) a* value and b * values of the fried shrimps. Conclusions: This study indicated the benefits of adding of GTE into QSM coating and proposed it as a novel active coating.