Abstract:
Experiment was conducted to study the effect of thermal treatments on overall quality of Fish Chinese Roll (FCR). Commercially produced FCR undergoes flash fry process and then freeze at -18 OC before sale at the market. Thermal treatments were applied at two stages. Different thermal treatments were applied at first stage as Fry (P), Bake (Q), and Bake — Fry (R). At the second stage treatment was consumer frying just before the consumption. Optimum time- temperature combination for thermal treatment was determined to reach the core temperature to 65 OC. After first stage of thermal treatment, percentage of weight gain, moisture content (wb), microbial count, and crude fat content (%) were tested. After consumer frying crude fat (%) and overall acceptability were tested. Also, porous volume was calculated using the change in crude fat percentage before and after the consumer frying. The result of the experiment reveals that the mean weight gain (%) was significantly different (p<0.001) among three thermal treatments of the first stage of process. Consumer acceptability was high for the fry and bake-fry treatments. According to the microbial tests all thermal treatments were effectively reduced the Total Plate Count (TPC) to < lx106. Crude fat content (%) before consumer frying was significantly different (p<0.001) among three treatments. After the consumer frying low crude fat was observed for bake-fry. Low porous volume creation in bake- fry. From this experiment it was found that there is a positive relationship between moisture content and crude fat content of the FCR and negative relationship Cath porous volume and consumer acceptability. By applying bake- fry as thermal treatment, oil absorption could be reduced during consumer frying
