Application of chia seeds (Salvia hispanica L.) as hydrocolloid in batter coatings: Effects on the physicochemical and sensory properties of breaded fish fillets

Asmak Abdul-Zubir; Khalid Nurul Izzah; Mohammad Rashedi Ismail-Fitry; Abd Rahim Muhamad Hafiz; Abu Bakar Asyrul-Izhar

Authors

Asmak Abdul-Zubir Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
Khalid Nurul Izzah Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
Mohammad Rashedi Ismail-Fitry Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
Abd Rahim Muhamad Hafiz Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
Abu Bakar Asyrul-Izhar Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia

Keywords:

Batter, breaded products, chia seed, fish fillet, hydrocolloids

Abstract

Chia seed (Salvia hispanica L.) has potential as a functional ingredient to enhance the quality of food products when incorporated into batter coatings, though its concentration can affect final product characteristics. This study investigated the effects of different chia seed levels (0%, 3%, 6%, and 9%) on the quality of deep-fat-fried tilapia fillets coated with batter. Key parameters, including coating adhesion, batter viscosity, cooking yield, frying loss, moisture and fat content, color, texture profile, and sensory attributes, were evaluated. Adding chia seeds tended to increase batter viscosity, coating adhesion, and cooking yield, and to reduce frying loss, though not all changes were statistically significant; fillet crispness improved at some levels. Fillets with 9% chia seed tended to have higher oil uptake and slightly lower lightness (L*) compared to other treatments, though these differences were not statistically significant. Sensory evaluation showed that, overall, panelists favored fillets containing chia seeds over the control. Based on improvements in batter viscosity, coating adhesion, cooking yield, and fillet crispness without a tendency for higher oil uptake, 6% chia seed was selected as the optimal inclusion level without compromising sensory acceptability.

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