ABSTRACT Breading and battering of fish results in a physically superior product with a higher economic value from low-value fish. The present work was undertaken to evaluate three conventional breading materials for fish cutlets. Standard sized fish cutlets were molded with and dipped in a batter mix, followed by breading with bread crumbs (CB), pressed rice (PR), or noodle vermicelli (NS). The products were evaluated for coating parameters such as pickup, adhesion degree, cooking loss, and frying yield. The coating pickup ranged from 10.95% to 36.00%, and a maximum pickup was found with pressed rice (PR). Similarly, the adhesion degree in PR was 26.47%, which was highest among the three. Cooking loss was highest with control (conventional breadcrumb) at 15.92%. After analyzing the frying yield, it was found that PR yielded the maximum at 16.75% and less oil absorption. PR also had significantly (p < .05) higher hue angle value than both the NS and CB. Maximum browning and tough texture was observed in the NS sample. Frying tolerance was better with PR breading, which maintained better color during deep frying operations. This study can help industries to utilze low-cost breading material in preparing enrobed snack products.

中文翻译：

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不同传统面包材料对裹粉和裹粉鱼片功能质量属性的评价

摘要 鱼的裹粉和捣碎可以从低价值的鱼中获得具有更高经济价值的物理优势产品。目前的工作是评估三种用于鱼排的传统面包屑材料。将标准大小的鱼排用面糊混合成型并浸入其中，然后用面包屑 (CB)、压米 (PR) 或面条 (NS) 裹上面包屑。对产品的涂层参数进行了评估，例如拾取、粘附程度、蒸煮损失和油炸产量。涂层吸收率范围为 10.95% 到 36.00%，压米 (PR) 的吸收率最高。同样，PR中的粘附度为26.47%，是三者中最高的。对照（传统面包屑）的烹饪损失最高，为 15.92%。对油炸产量进行分析后发现，PR 在 16 处产量最大。75% 及以下的吸油量。PR 还具有显着 (p < .05) 比 NS 和 CB 更高的色调角值。在 NS 样品中观察到最大程度的褐变和坚韧的质地。PR面包屑的油炸耐受性更好，在油炸操作期间保持更好的颜色。这项研究可以帮助行业利用低成本的面包屑材料来制备涂层零食产品。