Effects of microwave cooking on textural characteristics of battered and breaded fish products

Abstract

AbstractResulting texture after microwaving battered and breaded fish products was found to be the major problem concerning the use of microwave energy in place of deep-frying for processing such products. Texture was highly improved when the conventional batter formulation was modified by substituting water for partially hydrogenated soybean oil, and using a modified waxy maize starch in the batter slurry. Low power settings (327 W/hr) had less critical effects on the texture than higher power settings. Sensory scores given to the micro waved products with the modified batter and breading formulation were similar to those given to the deep-fried products. The first choice preference ranking after freezing and reheating was given to the microwaved products.