Effect of the addition of tilapia scale collagen on qualities of deep-fried batter coatings

In order to improve the quality of batter coated fried food, batter coating was sampled to investigate the effects of the addition of corn starch, potato starch, malto dextrin, gluten, soy isolated protein, HPMC, xanthan gum, guar gum and different percentage of tilapia scale collagen on water content, oil uptake, L*, a*, b*, Chroma, Hue angle and crispness of crusts after frying at 180℃ for 2min. Results showed that fish scale collagen showed a higher contribution to color property than other additives, which was attributable to their crust having the best golden color. Corn starch, potato starch and xanthan gum could reduce the oil content by7%¹2%, malto dextrin, soy isolated protein and CMC could reduce the oil content by 5%, and gluten, HPMC and guar gum could reduce the oil content by 1%. 0.2%, 0.5% and 1% addition of fish scale collagen could decrease the oil uptake of fried coating, and effects of 1% addition was the most significant, adding 2%, 5%and 7.5% of fish scale collagen finally increased the oil uptake. 2% and 7.5% of fish scale collagen could improve the crispness of the fried and microwaved crusts.