Oil Uptake Lessening and Functionality Amelioration of Deep-Fried Fish Fillets Using Egg White Protein Edible Coating

This study aimed to develop an edible egg white protein coating to reduce fat uptake and mitigate protein oxidation in deep-fried <i>Labeo rohita</i> fillets. Fillets (4 × 4 × 2 cm) were coated with 2.5–25% egg white protein and analyzed for proximate composition, frying yield, coating pickup, prote...

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Detalhes bibliográficos

Principais autores:	Kumar Gaurav, Naresh Kumar Mehta
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-01-01
coleção:	Biology and Life Sciences Forum
Assuntos:	edible coating deep-frying egg white protein
Acesso em linha:	https://www.mdpi.com/2673-9976/56/1/8
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