Accepted Manuscript

Title: Effect of active edible coatings made by basil seed gum

and thymol on oil uptake and oxidation in shrimp during
deep-fat frying

Author: Naimeh Khazaei Mohsen Esmailli Zahra

Emam-Djomeh

PII: S0144-8617(15)01064-4
DOI: http://dx.doi.org/doi:10.1016/j.carbpol.2015.10.084
Reference: CARP 10501

To appear in:

Received date: 10-9-2015

Revised date: 19-10-2015
Accepted date: 26-10-2015

Please cite this article as: Khazaei, N., Esmailli, M., and Emam-Djomeh, Z.,Effect
of active edible coatings made by basil seed gum and thymol on oil uptake
and oxidation in shrimp during deep-fat frying, Carbohydrate Polymers (2015),
http://dx.doi.org/10.1016/j.carbpol.2015.10.084

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1 Effect of active edible coatings made by basil seed gum and thymol on oil

2 uptake and oxidation in shrimp during deep-fat frying

Naimeh Khazaei1, Mohsen Esmailli*1, Zahra Emam-Djomeh2

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4

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5 Department of Food Science and Technology, Faculty of Agricultural Engineering, University

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6 of Urmia, Iran
2
7 Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural

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8 Resources, University of Tehran, Karaj, Iran

9 *Corresponding author’s email Address: esmaiilim@yahoo.ie, Tel-Fax: 00984432752740

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•
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11 Highlights:

12
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13 • Incorporating thymol increased L value of the coating solution.

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14 • Pure coating treatment reduced oil uptake of the fried shrimps up to 34.50%.

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15 The highest reduction in PV was observed in the samples were coated with CS4.

16 Coated fried shrimp had lower toughness and stiffness than control samples.
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17

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21

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22

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25

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27

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28

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29 Abstract

30 The effect of active coating treatments on oil uptake, moisture loss, lipid oxidation, texture, color

31 an
and sensory evaluation of shrimp after deep-fat frying process was investigated. Compared with

32 the uncoated samples, coating treatments decreased the oil uptake and moisture loss of fried
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33 shrimp by 34.50 and 13.9%, respectively. Fried shrimp samples were analyzed for peroxide

34 value (PV) and thiobarbituric acid (TBA). The most reduction in lipid oxidation (46.4% for PV
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35 and 40.8% for TBA) was observed when shrimp samples were coated with CS4 (containing 10%
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36 thyme), while the control samples had the highest values of PV and TBA after deep-fat frying
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37 process. Coated fried samples had significantly lower toughness and stiffness than control
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38 samples (p<0.05). In terms of sensory evaluation, there was no significant difference in color,

39 smell and taste among the treatments (p>0.05). However, for the texture, juiciness, chewiness
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40 and overall acceptability, coated-fried samples had higher scores than control.

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42 Keywords: Oil uptake, Lipid oxidation, Sensory evaluation, Edible coatings

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44

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45

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51

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52 1. Introduction

53 Deep fat frying is a cooking method where fat or oil is used as the heat transfer medium, in direct

54 an
contact with the food at a temperature above the boiling point of water (Varela et al., 1988; Chen

55 et al., 2009). Frying affects heat and mass transfer that causes oil moves into the product and
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56 water escape from the product into the oil. High temperature causes partial evaporation of water,

57 which moves away from the food and through the surrounding oil. Oil uptake by the product is
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58 an important issue, affecting the nutritional and organoleptic qualities of the product (Pedreschi
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59 and Moyano, 2005). Shrimp is a good source of protein, mineral, vitamins, and rich in
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60 polyunsaturated fatty acids especially the n-3 fatty acids (Mohebbi et al., 2009). On the other
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61 hand, Litopenaeus vannamei species of shrimp have low production cost and high market

62 demand. (Basiri et al., 2015).

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63 Oil uptake is affected by oil quality, product and oil temperature, frying duration, initial moisture

64 content of food ingredients, product shape and content, porosity of coating, and the method of

65 frying (Blumenthal, 1999; Fan, and Arce, 1986; Pinthus et al., 1993; Pinthus et al., 1995; Khalil,

66 1999; Parimala, and Sudha, 2012). Global food demand is shifted toward the consumption of low

67 fat and low calories food products to reduce blood cholesterol, hypertension and coronary heart

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68 diseases (Haghshenas et al., 2014). Therefore, modification in any one of the given factors may

69 affect oil uptake during frying. Using of gums to reduce the oil content is one of the simplest and

70 most convenient methods which does not require variation in equipment design. Specifically, the

71 hydrocolloid coatings are often known to reduce the oil uptake of fried foods. The effectiveness

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72 of hydrophilic hydrocolloids in reducing oil uptake during frying has been reported in some

73 studies. Parimala and Sudha (2012) reported that addition of guar gum at 0.5% w/w level led to

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74 puris having improved quality characteristics to a greater extent with respect to moisture

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75 retention, lowering of oil content upon frying with softer and pliable texture and better keeping

76 quality.

77 an
Freitas et al. (2009) investigated the influence of the use of edible coatings from three different

78 hydrocolloids (pectin, whey protein and soy protein isolate) during the deep-frying of a pre-fried,
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79 frozen product preformed from cassava. They showed that Whey protein showed the best results

80 with respect to fat absorption, presenting a reduction of 27% for the cassava purée product.
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81 Addition of gellan gum and guar gum as hydrocolloid coatings markedly reduced the heat
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82 transfer coefficients and oil uptake in potato strips during frying process (Kim et al., 2011).
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83 There is no scientific literature about reducing moisture loss and oil uptake of shrimp by gums
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84 during frying process. However, Dehghan Nasiri et al. (2012) determined the kinetic modeling of

85 mass transfer during deep fat frying of shrimp nugget. The objective of this study was to
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86 investigate the effects of active coatings made from basil seed gum and thymol (as an antioxidant

87 compound) on the oil uptake, moisture loss and the quality properties of deep-fat fried shrimp.

88

89 2. Materials and methods

90 2.1. Material

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 91 The basil seeds were obtained from the local medical market in Tehran, Iran. Thymol (99.5%)

92 and glycerol were supplied by Sigma–Aldrich (Madrid, Spain). Methanol, chloroform, acetic

93 acid, sodium thiosulphate and starch solution as an indicator were obtained from Merck

94 (Darmstadt, Germany). All chemicals used were of analytical grade. Fresh, non-treated Pacific

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95 white shrimp (Litopenaeus vannamei) were purchased from the shrimp farms (Bandar-Abbas

96 city, Iran). Immediately after harvesting, shrimp were dipped in liquid nitrogen and transported

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97 to the Department of Food Science. Upon arrival, shrimp were deshelled, washed in cold water

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98 and stored on ice until use.

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100 2.2. Preparation of coating solutions an

101 Basil seed gum was extracted according to the method of our previous work (Khazaei et al.,
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102 2014). Briefly, aqueous basil seed gum was extracted from whole seeds using distilled water.

103 Then, the swelled seeds were stirred with a rod paddle blender at 1500 rpm, at 35 °C for 10 min
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104 to scrape the gum layer off the seed surface. The solutions were then filtered with cheese cloth
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105 and the obtained gum was dried by an oven at 45 °C. The gum was dissolved in distilled water (1
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106 g/100 mL) at 45 °C for 15 min under continuous stirring. Thymol was added at various
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107 concentrations (0, 6, 8 and 10% w/w) and glycerol was used as plasticizer (0.35 g/100 mL).

108 According to the formulation of edible coatings, the coating solutions (CS 1-4) were prepared.
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109

110 2.3. Color measurement of coating solutions

111 Color of the coating solutions was determined as L (lightness, 0=black, 100=white), a (-

112 a=greenness, +a=redness) and b (-b=blueness, +b=yellowness), using CIE colorimeter (Hunter

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113 associates laboratory, Inc., VA, USA).Total color difference (∆E) and whiteness index (WI)

114 were calculated using the following equations (Eqs. (1) and (2)):

115

116 ∆E= (1)

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117

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118 where L*, a* and b* are the color parameter values of the standard white plate (L* = 93.49, a*

119 =−0.25 and b* =−0.09) and L, a and b are the color parameter values of the sample.

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120 WI= 100 - (2)

121

122 2.4. Shrimp coating treatments

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123 The peeled shrimps were immersed in the coating solutions (CS1-4) for 30 s and the coated

124 samples were allowed to dry overnight. After drying the emulsion, coating of shrimp became
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125 invisible. Then the coated shrimps were fried under frying conditions.
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126
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127 2.5. Frying conditions

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128 A thermostatically temperature controlled fryer was used (Rotofriteuse190, Delonghi, France)

129 with a capacity for 5 L. Fresh refined sunflower oil (Nina, Iran) due to its high smoking point
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130 was used for each new treatment, and maintained at the processing temperature for 1 h before

131 starting the frying procedure, using a proportion of 1:20 (shrimp to oil). Samples were placed in

132 a wire basket and then submerged for the required time (300 s) at 161°C. Frying oil was replaced

133 after each frying batch and samples were immediately removed from oil, and were blotted with

134 tissue paper to remove excess oil on the surface after the frying time. The samples were allowed

135 to get cool at room temperature before further tests.

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136

137 2.6. Analysis of fried samples

138 2.6.1. Measurements of oil uptake

139 After frying the shrimp samples, they were cooled down in a strainer at room temperature. Then,

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140 their oil contents were determined using the soxhlet extraction method (AOAC, 1990). The oil

141 content was obtained in terms of dry basis. The oil uptake (%) was calculated according to Eq.

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142 (3):

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143 Oil uptake (%) = (3)

144

145
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where Of is the oil content of fried shrimps and Or is the oil content of raw shrimp expressed as

dry matter.
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146

147 2.6.2. Moisture content

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148 Moisture content analyses of the whole fried samples were performed according to the AACC
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149 (1986). The drying process was determined by a conventional oven at 105 °C for 24 h.
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150

151 2.6.3. Lipid oxidation

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152 2.6.3.1. Peroxide value (PV)

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153 PV measures the content of hydroperoxides and is often used as an indicator for primary

154 products of lipid oxidation. Peroxide value was determined as described by Lea (1952). Briefly,

155 lipid was extracted from the shrimp samples with a mixture of water, methanol, and chloroform

156 (30:50:100). 1g of extracted lipid was dissolved in 25 mL of chloroform-acetic acid (2:3)

157 blended solution. Then saturated solution of KI (1 mL) was added. The mixture was kept in dark

158 for 10 min. After the addition of distilled water (30 mL), the mixture was titrated against sodium

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159 thiosulphate (0.01 M) using starch solution (1%) as an indicator. Peroxide values (POVs) were

160 calculated as follows:

161 PV = (S-B) × N × 1000/W (4)

162 In the formula, PV refers to peroxide value of sample (mmol/kg); S refers to the volume of

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163 Na2S2O3 standard solution consumed by sample (mL); B refers to the volume of Na2S2O3

164 standard solution consumed in blank test (mL); N refers to the molar concentration of Na2S2O3

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165 standard solution (mol/L); and W is the mass of fat extracted (g).

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166

167 2.6.3.2. Thiobarbituric acid reactive substances (TBARS)

168
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The TBARS test is based on the formation of colored products when TBA is reacted with

169 malonaldhyde or other TBA reactive substances which are presumed to be produced from
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170 oxidized lipids or fats (Kanner and Rosenthal, 1992). 2-Thiobarbituric acid reactive substances

171 (TBARS) assay was performed according to the method of Nirmal and Benjakul (2009) and
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172 TBARS value was expressed as mg malondialdehyde (MDA)/kg shrimp muscle. White shrimp
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173 samples (2.0 g) were mixed with 50 mL of TBARS solution, containing 0.20 g of TBA, 7.5 g of

174 TCA and 0.50 mL of hydrochloric acid. The mixture was set in boiling water bath for 10 min and
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175 after cooling it was centrifuged at 4000 g for 20 min. The absorbance was measured at 532 nm

176 with a digital spectrophotometer.

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177

178 2.6.4. Texture analyses

179 The texture measurement of fried shrimp was made using a texture analyzer (M350-10CT

180 (Testometric Co. Ltd., Rochdale, Lancashire, England) equipped with a 500 N load cell. The

181 fried samples were cooled for 5 min at ambient temperature. The texture measurements are

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182 described below. Warner-Bratzler shear force (WBS) test: the samples were sheared by a V-

183 shaped cutting blade (0.9 mm thickness) at a triangular aperture of 60 °C and cross head speed of

184 1.0 mm/s (Ngadi et al., 2007). Six replications were analyzed for each sample. Puncture test:

185 samples were penetrated with 2-mm diameter stainless steel cylindrical probe into the muscle to

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186 90% of their original thickness with test speed of 1.0 mm/s. Force at yield point (YP), toughness

187 and stiffness were calculated as described by Nunak and Schleining (2011). Force at YP is the

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188 peak force during compression or at failure. Toughness is defined as an area under the force-

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189 deformation curve until the yield point was reached. It is a measure of the total energy required

190 to penetrate through the sample (Sajeev et al., 2004). Stiffness is the resistance of a visco-elastic

191 an
body to deflection. It is determined from the gradient of the force-distance curve (Jain et al.,

192 2007).
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193

194 2.6.5. Color analysis

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195 The color of fried shrimp was measured by using a portable colorimeter (Minolta CR360 Series,
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196 Minolta Camera Co. Ltd., Osaka, Japan). L (lightness) represents the brightness on a scale of 0
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197 (dark) to 100 (white), a (redness) scale ranges from negative values for green to positive values
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198 for red and b (yellowness) scale ranges from negative values for blue to positive values for

199 yellow. For each sample, five measurements were made at the ventral body (second segment) of
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200 shrimp muscle, and the average values of five samples were recorded. Color measurements were

201 carried out directly on fried shrimps. Total color difference (∆E) was calculated using the

202 following equation:

203

204 ∆E= (5)

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205 Where Lc, ac, and bc are the values of L, a and b color parameters for control (uncoated-fried)

206 sample.

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208 2.6.6. Sensory evaluation

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209 For sensory evaluation, fried shrimp samples were served to 9 trained panelists to assess the

210 color, taste, texture, smell, juiciness, chewiness and overall acceptability of the products using a

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211 9-point hedonic test (9 being the highest quality score and 1 the lowest) (1=dislike extremely,

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212 5=neither like nor dislike, and 9=like extremely) (Morin et al.,2002). Evaluation was performed

213 under cool white fluorescent light in the sensory laboratory.

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215 2.7. Statistical analysis
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216 Analysis of variance (ANOVA) by SPSS system (SPSS 21.0 for windows, SPSS Inc., Chicago,

217 IL, USA) was applied to statistically analyze the results and Duncan's multiple comparison tests
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218 were applied to determine the difference among means (p<0.05).

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219
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220 3. Results and Discussion

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221 3.1. Color parameters of coating solutions

222 The effects of thymol concentration on the color parameters including L, a, and b, and total color
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223 difference (∆E) of coating solutions is shown in Table 1. The L value in the films containing

224 thymol significantly increased rather than pure films (without thymol) (p<0.05). Incorporation of

225 thymol caused a significant decrease in b value and ∆E of the films (p<0.05). Similar results have

226 been reported by Jouki et al. (2014), who studied the incorporation of oregano essential oil into

227 QSM-film forming solutions. Pure coating solution (CS1) had ∆E value of 15.56. Incorporating

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228 thymol revealed ∆E values that were significantly lower than that of the CS1. This behavior is

229 attributed to the increased in brightness (L) and the decrease observed in the colorimetric

230 coordinate b. This result was in agreement with a report by Kavoosi et al. (2013), who also

231 indicated that incorporation of thymol especially at higher concentrations caused an increase in

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232 the whiteness along with a decrease in the yellowness of gelatin films.

233

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234 3.2. Moisture loss and oil uptake

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235 Table 2 shows the results for the transference of fat and moisture in the fried shrimp samples.

236 Application of coating treatments decreased the moisture loss of fried shrimp samples

237 an
significantly (p<0.05), which is associated to the barrier properties of coating layer. As it can be

238 seen in Table 2, the control shrimp (uncoated-fried) contained 19.48% oil content while the other
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239 samples had significantly lower oil content. The use of CS1 dramatically reduced the oil uptake

240 of the fried shrimps up to 34.50% compare with control.

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241 Compared with the uncoated fried samples, coating treatment decreased the moisture loss of
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242 fried shrimp by 13.9%. Differences in fat and moisture content between uncoated and coated
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243 fried samples are possibly due to the replacement of water with oil following the evaporation
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244 process during frying. Water evaporation by the heat transfer during a frying process makes void

245 spaces within the food which is become filled with oils, thus increasing the oil content of fried
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246 foods (Kim et al., 2011). Therefore, lower oil absorption is found during the frying process due

247 to the lower moisture loss (Pinthus et al., 1993). There was a positive relationship between

248 moisture loss and oil uptake (R2=-93.2, p<0.05). Similarly, Freitas et al. (2009) reported that

249 using hydrocolloids as coating resulted in lower oil uptake by enhancing retention of moisture.

250 They showed that whey protein as coating reduced the fat absorption for the cassava purée

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251 product by 27%. Kim et al. (2011) investigated the effect of the hydrocolloid surface coating on

252 the oil uptake of the potato strips during frying. They showed that the use of 0.9% guar gum

253 solutions reduced the oil content of the fried potatoes up to 8.95% which was 41% lower than the

254 control.

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255

256 3.3. Texture properties

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257 The results of texture measurements are summarized in Table 3.The results indicated that control

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258 (uncoated) sample had significantly (p<0.05) highest shear force and force at YP degree among

259 all treatments. On the other hand, shear force and force at YP of coated fried samples were the

260 an
lowest ones (p<0.05), which could be due to their higher moisture content. The greater force to

261 penetrate the control shrimp was probably due to the moisture loss of the sample.
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262 Usawakesmanee et al. (2008) found that the shear force value of control fried shrimp was

263 significantly higher than the sample containing 6% methylcellulose (MC). They showed that the
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264 control fried shrimp retained less moisture than those samples containing MC. Coated fried
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265 samples had significantly lower toughness, stiffness and work than uncoated fried (control)
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266 samples (p<0.05), although differences in these parameters between coated fried samples were
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267 not significant (p>0.05).

268
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269 3.4. Lipid oxidation

270 To determine the effect of active coatings on lipid oxidation of shrimp during frying process, we

271 measured peroxide value (PV) and thiobarbituric acid (TBA). The PV measures primary

272 products of lipid oxidation and is used to determine the oxidative state of lipid-containing foods

273 (Juntachote et al., 2007). Peroxides under deep fat frying conditions are unstable and can break

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274 down to carbonyl and aldehydic compounds under conditions of high heat, air, and light, as

275 present in deep fat frying operations (Perkins, 1967). Since high heat (160±2°C) was used on this

276 study, peroxides formed during oxidation may have decomposed to secondary oxidation products

277 (Robards et al., 1988). The TBA test has been widely used as an objective measure of secondary

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278 oxidation products of oils. It relates to the level of malondialdehyde formed during oxidation of

279 lipids. The effect of coating treatments on changes of PV and TBA of shrimp is depicted in Fig.

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280 1. The analysis of the oxidation level of raw white shrimp revealed low amounts of both primary

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281 (peroxide) and secondary (malondialdehyde) oxidation products of respectively 0.46 mmol

282 peroxide/kg of lipids and 0.43 mg MDA/kg.

283 an
According to Sioen et al. (2006), oxidation products are formed at a temperature of 150 °C and

284 in presence of oxygen. In this study, although frying temperature increase peroxide (335%) and
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285 malondialdehyde (228%) values, the absolute amounts remained at a relatively low value

286 (1.52±0.11 mmol peroxide/kg for PV and 0.98±0.06 mg MDA/kg for TBA) which not enough to
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287 significantly contribute to the increase in the level of oxidation (Fig. 1). The low fat content of
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288 white shrimp probably contributed to the low degree of oxidation observed in this study. The PV
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289 of coated shrimp was significantly lower than that of uncoated samples (control), indicating that
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290 the coating treatment was effective in reducing lipid oxidation (Fig. 1a). As previously stated by

291 Kim et al. (2011), hydrocolloid coatings significantly reduce the heat transfer coefficients as well
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292 as oil uptake, which could be contributed to the lower lipid oxidation in the coated fried shrimp

293 compared to uncoated (control) samples. Although the PV of the samples coated with active

294 coatings (containing thymol) also increased, the rate of increase was considerably lower

295 compared to the samples coated with pure coating solution (CS1). The results of the present

296 study indicated that the coating enriched with 10% w/w thymol (CS4) was effective in inhibiting

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297 early lipid oxidation in shrimp. These coatings reduced the lipid oxidation of the fried shrimps up

298 to 0.97±0.6 mmol peroxide/kg which was 46.4% lower than the control.

299 Based on the data illustrated in Figure 1b, it can be seen that the increase of TBA value in the

300 shrimp coated with CS1 were lower than uncoated one. The coating resulted in a lower increase

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301 of TBA value in comparison with uncoated shrimp. Edible coating is a barrier to the gas,

302 moisture and solute. The presence of a layer on surface of the product causes moisture and

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303 oxygen uptake to the product, so oxidation rate could be consequently suppressed (Bravin et al.,

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304 2006; Park, and Chinnan, 1995). Abreu et al. (2010) reported that shrimp can be considered with

305 good quality when TBARS values are less than 3 mg MDA/kg. Low level of shrimp lipid

306 an
oxidation in the samples coated with CS3 and CS4 (containing 8 and 10% w/w thymol,

307 respectively) is presumably a result of antioxidant properties of thymol present in the coating.
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308 These active coatings reduced oxidation and polymerization at frying temperature. The result

309 seems to agree with those reported by Al-Bandak and Oreopoulou, (2007) who reported that
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310 thymol is an effective antioxidant to reduce or eliminate lipid oxidation. These coatings reduced
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311 the secondly oxidation of the fried shrimps up to 0.58±0.06 mg MDA/kg which was 40.8% lower
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312 than the control.

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313

314 3.5. Color analysis

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315 Color values of fried shrimp samples are shown in Table 4. The L value, which refers to

316 lightness, generally was lower in the samples coated with CS1 compared to other samples after

317 deep-fat frying process. The significant decrease (p < 0.05) in L values for shrimp samples

318 coated with CS1-coating (without thymol) might be ascribed to changes in light absorption and

319 light scattering caused by the coating materials. The L value of uncoated fried shrimps (control)

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320 was 61.41 and did not change for the samples coated with active coatings (containing thymol)

321 after deep-fat frying. As it can be seen in the previous part (Table 1), the lightness (L value) of

322 the films made by CS2, CS3 and CS4 (containing thymol) was significantly higher than those

323 made by CS1 (without thymol). Therefore, after frying process, L value remains higher for

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324 shrimp samples coated with active coatings (CS2, 3 and 4) compare to CS1. On the other hand,

325 the b value in the films made with CS1 (without thymol) was significantly higher than those

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326 made with CS2-4 (containing thymol) (p<0.05). For this reason, the b value of CS1-coated fried

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327 shrimp is higher than other samples after seep-fat frying process. The changes in ∆E values of

328 shrimp samples are presented in Table 1. Higher ∆E results indicate a greater relative change in

329 an
color compared to the color of control (uncoated fried shrimp). In this research, samples coated

330 with CS1 showed the highest and the samples coated with active coating (CS2-4) had the lowest
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331 changes in L, b and ∆E values.

332
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333 3.6. Sensory evaluation

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334 Sensory evaluation on quality of the fried shrimp to investigate the influence of sensory
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335 characteristics and its impacts in consumers' acceptance as an effective demonstration about the
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336 feasibility of coating with coating solutions was conducted. The results of the sensory evaluation

337 (color, smell, taste, juiciness, chewiness, texture and overall acceptability) of fried shrimp
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338 samples are presented in Table 5. In our study, sensory evaluation showed no significant

339 difference in color, smell and taste among the treatments (p>0.05). Coated fried samples had

340 better texture, juiciness and chewiness and higher overall acceptability scores, probably due to

341 reduction in moisture loss and oil uptake.

342

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343 Conclusion

344 Application of coating treatments on the oil uptake, moisture loss and some physico-chemical

345 properties of shrimp during deep-fat frying was examined. While the shrimp samples coated with

346 coating solutions were fried at 160 °C, the coating treatments significantly reduced the oil uptake

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347 as well as moisture loss. The results also showed that CS4 (containing 10%w/w thymol) had the

348 most obvious effect in slowing down the primary peroxidation process, compared with others (p

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349 <0.05). The results of this study show that shrimp coated with CS4 contained less secondary

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350 oxidation products after deep-fat frying than the control sample. The use of coating on shrimp

351 was found to decrease substantially the toughness of the product with high moisture retention. In

352 an
addition, application of active coating on the shrimp was effective to provide a healthier product

353 by reducing the oil uptake and lipid oxidation during the deep-fat frying process.
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354

355 Acknowledgements
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356 The authors would like to express their sincere thanks to department of food science and
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357 technology, University of Urmia for the financial support.

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358
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359 References

360 AACC (1986).Moisture content. In: Approved Methods of the American Association of
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361 Chemists. AACC, St Paul, MN.

362 Abreu, V.K.G., Pereira, A.L.F., Vidal, T.F., Zapata, J.F.F., de Sousa Neto, M.A. & de Freitas.

363 E.R., (2010). Fatty acids, cholesterol, oxidative rancidity, and color of irradiated shrimp.

364 Ciência e Tecnologia de Alimentos, 30, 969-973.

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365 Al-Bandak, G., & Oreopoulou, V., (2007). Antioxidant properties and composition of

366 Majoranasyriaca extracts. European Journal of Lipid Science and Technology, 109, 247–

367 255.

368 AOAC (1990).Official Methods of Analysis. Association of Official Analytical Chemists,

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369 Washington, DC.

370 Basiri, S, Shekarforoush, S.S., Aminlari, M., & Akbari, S., (2015). The effect of pomegranate

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371 peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp

us
372 (Litopenaeus vannamei) during refrigerated storage. LWT - Food Science and Technology,

373 60, 1025-1033.

374 an
Blumenthal, M. M. (1999). A new look at chemistry and physics of deep fat frying. Food

375 Technology, 45, 68-71, 94.

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376 Bravin, B., Peressini, D., & Sensidoni, A., (2006).Development and application of

377 polysaccharide-lipid edible coating to extend shelf life of dry bakery product. Journal of
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378 Food Engineering, 76, 280-290.

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379 Chen, S.D., Chen, H.H., Chao, Y.C., & Lin, R.S., (2009). Effect of batter formula on qualities of
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380 deep-fat and microwave fried fish nuggets. Journal of Food Engineering, 95, 359–364.
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381 DehghanNasiri, F., Mohebbi, M., TabatabaeeYazdi, F., & Haddad Khodaparast, M. H.,

382 (2012).Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-
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383 Fried Shrimp Nuggets. Food and Bioprocess Technology, 5, 1238–1245

384 Fan, L. L., & Arce, J. A. (1986).Preparation of fried food products with oil containing

385 emulsifiers. United States Patent, 4, 608, 264.

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386 Freitas, D.G.C., Berbari, S.A.G., Prati, P., Fakhouri, F.M., CollaresQueiroz, F. P., & Vicente. E.

387 (2009).Reducing of fat uptake in cassava product during deep-fat frying. Journal of Food

388 Engineering, 94, 390–394

389 Haghshenas, M., Hosseini, Nayebzadeh, H., K., Mosavi Khanghah, A., Shabkoohi Kakesh, B., &

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390 Komeily Fonood, R., (2014). Production of Prebiotic Functional Shrimp Nuggets Using ß-

391 Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory

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392 and Physical Properties. Journal of Aquaculture Research and Development, 5, 245-250.

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393 Jain, D., Pathare, P. B., & Manikantan, M. R. (2007). Evaluation of texture parameters of Rohu

394 fish (Labeorohita) during iced storage. Journal of Food Engineering,81, 336–340.

395 an
Jouki, M., Yazdi, F.T., Mortazavi, S.A., & Koocheki, A., (2014). Quince seed mucilage films

396 incorporated with oregano essential oil: physical, thermal, barrier, antioxidant and
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397 antibacterial properties. Food Hydrocolloids, 36, 9–19.

398 Juntachote, T., Berghofer, E., Siebenhandl, S., & Bauer, F. (2007). Antioxidative effect of added
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399 dried holy basil and its ethanolic extracts on susceptibility of cooked ground pork to lipid
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400 oxidation. Food Chemistry, 100, 129–135.

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401 Kanner, J., & Rosenthal, I., (1992). An assessment of lipid oxidation in foods. Pure and Applied
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402 Chemistry,64, 1959-1964.

403 Kavoosi, G., Dadfar, S.M.M., & MohammadiPurfard, A., (2013). Mechanical, Physical,
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404 Antioxidant, and Antimicrobial Properties of Gelatin Films Incorporated with Thymol for

405 Potential Use as Nano Wound Dressing. Journal of Food Science, 78, E244-250.

406 Khazaei, N., Esmaiili, M., EmamDjomeh, Z., Ghasemlou, M., & Jouki, M. (2014).

407 Characterization of new biodegradable edible film made from basil seed (Ocimum basilicum

408 L.) gum. Carbohydrate Polymers, 102, 199-206.

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409 Kim, D.N., Lima, J. Bae, I. Y., Lee, H.G., & Lee, S., (2011). Effect of hydrocolloid coatings on

410 the heat transfer and oil uptake during frying of potato strips. Journal of Food Engineering,

411 102, 317–320.

412 Lea, C.H. (1952). Methods for determination peroxide in lipid. Journal of the Science of Food

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413 and Agriculture, 3, 586–594.

414 Mohebbi, M., Akbarzadeh, M.R., Shahidi, F., Moussavi, M., & Ghoddusid, H.B. (2009).

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415 Computer vision systems (CVS) for moisture content estimation in dehydrated shrimp.

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416 Computers and Electronics in Agriculture, 69, 128–134.

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418 an
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419 2391-2396.
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420 Ngadi, M., Li, Y., & Oluka, S., (2007). Quality Changes in Chicken Nuggets Fried in Oils with

421 Different Degrees of Hydrogenation. LWT-Food Science and Technology, 40, 1784-1791.
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422 Nirmal, N.P., & Benjakul. S., (2009).Effect of ferulic acid on inhibition of poly- phenoloxidase
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423 and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage.
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424 Food Chemistry, 116,323-331

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425 Nunak, N., & Schleining, G., (2011). Instrumental Textural Changes in Raw White Shrimp

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427 Parimala, K.R. &Sudha, M.L. (2012).Effect of hydrocolloids on the rheological, microscopic,

428 mass transfer characteristics during frying and quality characteristics of puri. Food

429 Hydrocolloids, 27, 191-200

430 Park, H.J., & Chinnan, M.S. (1995). Gas and water vapor barrier properties of edible film from

431 protein and cellulosic material. Journal of Food Engineering, 25, 497-507.

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432 Pedreschi, F., & Moyano, P., (2005). Oil uptake and texture development in fried potato slices.

433 Journal of Food Engineering, 70, 557–563.

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435 Oils, Food Technology, 21, 125–130.

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436 Pinthus, E.J., Weinberg, P., & Saguy, I.S. (1993).Criterion for oil uptake during deep- fat frying.

437 Journal of Food Science, 58, 204-205.

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438 Pinthus, E.J., Weinberg, P. & Saguy, I.S. (1995).Oil uptake in deep fat frying as affected by

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439 porosity. Journal of Food Science, 60, 767-769.

440 Robards, K., Kerr, A.F., & Patsalides, E., (1988). Rancidity and Its Measurement in Edible Oils

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443 Texture analysis of taro (Colocasia esculenta L. Schott) cormels during storage and

444 cooking. Journal of Food Science, 69, 315–321.

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445 Sioen I., Haak L., Raes K., Hermans C., De Henauw S., De Smet S., & Van Camp J., (2006).
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446 Effects of pan-frying in margarine and olive oil on the fatty acid composition of cod and
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447 salmon. Food Chemistry, 98, 609-617.

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448 Usawakesmanee, W., Chinnan, M.S., Wuttijumnong, P., Jangchud, A., & Raksakulthai, N.,

449 (2008). Effect of edible coating ingredients incorporated into predusting mix on moisture
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450 content, fat content and consumer acceptability of fried breaded product. Songklanakarin

451 Journal of Science and Technology, 30, 25-34.

452 Varela, G., Bender, A.E., & Morton, I.D., (1988). Frying of Foods (Eds.), Principles, Changes,

453 (pp. 93-102), New approaches, Chichester, England: Ellis Horwood Ltd.

454

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455

456

457

458

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459

460

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461

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462

463

464 Figure captions:

an
465 Fig. 1. PV (a) and TBA (b) of shrimp samples before and after deep-fat frying process. Bars
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466 indicate standard deviation.

467
e d
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468

469

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 t
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470

471

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472 Table 1

473 Color parameters of coating solutions.

Coatings solutions L a
an b WI ∆E

CS1 78.41±0.32c -1.77±0.93a 3.17±0.51a 74.18±1.93c 15.56±0.58a

M
CS2 80.04±0.62b -1.30±0.45a 2.73±0.38ab 77.37±1.83bc 14.22±0.53b

CS3 83.67±1.15a -1.01±0.64a 2.40±0.17b 81.89±2.13ab 10.56±0.68c

d

CS4 84.51±1.86a -0.96±0.28a 1.90±0.22c 84.44±1.90a 9.38±0.41d

474 A
Means within each column with same letters are not significantly different (P < 0.05). Data are means ± SD.
e

475 B
CS1: pure coating solution (without thymol), CS2: coating solution containing 6%w/w thymol, CS3: coating solution containing 8%w/w
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476 thymol, CS4: coating solution containing 10%w/w thymol.

477
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478
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479

480

481

482

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483

484

485

t
486

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487

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488

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489 Table 2

490

Fat content
an
Fat and moisture content of shrimp before and after deep-fat frying.

Moisture content Oil-uptake Moisture loss

Treatments
M
(%db) (%wb) (%db) (%wb)

Uncoated Raw shrimp 5.20±0.37c 81.76±1.19a - -

Uncoated Fried shrimp (control) 19.48±0.25a 30.20±2.45c 375.4±6.55a 62.83±2.93a

d

CS1-Coated Fried shrimp 17.66±0.44b 41.42±1.20b 340.9±6.15b 48.91±2.25b

e

CS2-Coated Fried shrimp 17.86±0.56b 40.66±1.58b 343.3±5.40b 50.05±2.65b

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CS3-Coated Fried shrimp 17.30±0.65b 39.32±1.03b 333.7±5.19b 51.34±2.76b

CS4-Coated Fried shrimp 17.80±0.34b 40.17±3.11b 342.1±7.66b 50.78±3.39b

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491 Values with the same letter in the same column are not significantly different at the 5% level.

492
Ac

493

494

495

496

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497

498

499

t
500

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501

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502

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503 Table 3

504

Force at YP
an
Extracted mechanical parameters obtained from force-distance curves of fried shrimp samples.

Shear force Stiffness Toughness Penetration

Treatments (N) (N) (N/mm) (N/mm) work (N/mm)

M
Uncoated 12.693 ±1.088a 33.800 ±7.116a 5.622 ±1.122a 70.113 ±3.911a 137.104 ±6.313a

CS1-coated 8.132 ±0.556b 12.504 ±1.611b 2.182 ±0.782b 26.402 ±2.002b 56.933 ±3.096b
d

CS2-coated 7.770 ±0.474b 12.224 ±4.566b 2.179 ±0.654b 26.311 ±1.994b 55.716 ±2.412b
e

CS3-coated 8.012 ±0.443b 11.057 ±2.648b 2.180 ±0.480b 25.899 ±1.415b 55.945 ±3.908b

CS4-coated 7.621 ±0.587b 12.583 ±0.532b 2.185 ±0.587b 26.450 ±2.419b 57.419 ±3.345b
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505 Values with different superscripts letters in the same column indicate significantly difference (p < 0.05).
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506

507
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508

509

510

511

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512

513

514

t
515

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516

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517

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518 Table 4

519 Color of fried shrimp samples after deep-fat frying process.a,b

Treatments L a
an b ∆E
520
M
Uncoated 65.612 ±0.891a -2.151 ±0.712a 9.520 ±0.211b 521
0.000 ±0.000 b

CS1-coated 61.720 ±1.712b -1.920 ±0.437a 12.133 ±0.464a 5.243 ±0.725a

522
a a b
CS2-coated 65.153 ±1.487 -2.291 ±1.255 9.172 ±0.766 0.219 ±0.682b
d

523
CS3-coated 65.733 ±1.610a -1.233 ±1.190a 8.977 ±0.890b 0.681 ±0.526b
e

CS4-coated 65.058 ±0.947a -2.622 ±0.809a 9.213 ±0.651b 524

0.737 ±0.467 b
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525
526 a
Means within each column with same letters are not significantly different (P < 0.05).
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527 b
Data are means ± SD.

528
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529

530

531

532

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533

534

535

t
536

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537

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538

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539 Table 5

540 Sensory evaluation of deep-fat fried shrimp.

Treatments Color Smell Taste

an
Juiciness Chewiness Texture Overall acceptability

Uncoated 8.0 ±0.41a 7.8 ±0.36a 8.1 ±0.22a 6.6 ±0.43b 7.3 ±0.33b 7.4 ±0.29b 7.4 ±0.33b
M
CS1-coated 8.1 ±0.22a 7.9 ±0.45a 8.0 ±0.15a 7.7 ±0.23a 8.2 ±0.36a 8.1 ±0.26a 8.0 ±0.29ab

CS2-coated 8.0 ±0.19a 8.1 ±0.26a 8.1 ±0.46a 7.6 ±0.21a 8.1 ±0.12a 8.2 ±0.22a 8.0 ±0.22a
d

CS3-coated 8.2 ±0.28a 8.0 ±0.20a 8.2 ±0.25a 7.8 ±0.27a 8.2 ±0.38a 8.1 ±0.18a 8.1 ±0.23a
e

CS4-coated 7.9 ±0.27a 8.1 ±0.22a 8.1 ±0.24a 7.9 ±0.32a 8.3 ±0.35a 8.2 ±0.15a 8.0 ±0.25a

541 Values with different superscripts letters in the same column indicate significantly difference (p < 0.05). (Mean ±
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542 SD, n=9), based on 9-point scale (1=extremely undesirable; 9=extremely desirable).
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543

544
Ac

545

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