Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera
This study investigates the physicochemical properties of shrimp coated with nanoemulsion after deep-fat frying and during frozen storage. For this purpose, three concentrations (0, 1, and 2%) of Aloe vera gel powder, as a functional hydrocolloid, and three concentrations (0, 1.5, and 3%) of eugenol, as an antioxidant compound, were used. Nanomulsions were prepared in the presence of Tween 80 using an ultrasound probe applying a power of 300 W at 20 kHz. The cooking loss, oil absorption, color, texture, peroxide and TBARs values were subsequently evaluated. Results indicated significant reductions in oil absorption and cooking loss as a result of using the nanoemulsion coatings. The coatings also had a considerable effect on lipid oxidation such that the peroxide content reduced by about 50% immediately after frying and the TBARs value declined by about 40% after 3 months of frozen storage. Moreover, the coated shrimps exhibited lower lightness while their redness and yellowness increased after coating. Increased eugenol concentration was found to increase product hardness. The best results were recorded for shrimp specimens coated with 2% Aloe vera and 3% eugenol nanoemulsion. It may be concluded that coating is a promising method to increase the quality of fried products.