Effects of edible coatings on the quality of deep- fat fried pork balls

The paper studied the effects of edible coatings of soy protein isolate ( SPI) , carboxymethylcellulose sodium ( CMC- Na) and sodium alginate ( SA) on quality of deep- fat fried pork balls, including moisture content, fat content, color and texture.The results showed that in comparison to the control, all kinds of edible coatings were able to significantly increase the moisture content ( p < 0.05) , 1.0% SA obtained the best effect of retaining moisture content, moisture retention up to 3.51%.2.0% SPI, 0.5% CMC- Na, 1.0% SA and 1.5% SA were able to significantly reduce in fat content ( p < 0.05) , oil uptake reduction was 9.2% when added 1.0% SA.Three edible coating agents had little influence on color and texture.