Evaluating the quality of fried whiteleg shrimp (Litopenaeus vannamei) filets coated with quince seed gum containing encapsulated cinnamon extract
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Abstract
This study aims to examine the impact of applying a coating composed of quince seed gum and cinnamon extract on the reduction of oil absorption and oxidation in white Pacific shrimp during the frying process. This study dealt with the formulation of edible coatings incorporating quince gum seed at concentrations of 0.5% and 1%, along with encapsulated cinnamon extract at varying concentrations of 0%, 0.1%, 0.5%, and 1%. These coatings were applied to filets to enhance quality preservation throughout the frying process. Statistical analyses were conducted using SPSS version 26 software. The coatings formulated with 1% quince seed gum and 1% encapsulated cinnamon extract demonstrated superior performance throughout the testing duration. Notably, the moisture loss in fried shrimp diminished significantly when compared to the uncoated control samples. Further, the most pronounced reduction in fat oxidation was also recorded in the above-mentioned samples. The samples that were coated exhibited enhanced juiciness and improved texture post-frying, while the incorporation of the coating resulted in a darker hue and increased brightness of the samples. The findings indicated that the application of the highest quantity of quince seed gum, along with the maximum level of encapsulated cinnamon extract utilized in this study, significantly inhibited the formation of primary compounds associated with fat oxidation. Furthermore, it also reduced the production of secondary compounds when compared to the control samples, demonstrating the most effective preservation method for maintaining moisture in the samples.
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