Optimization of blanching and frying conditions of deep-fat fried bonga fish (Ethmalosa fimbriata)

The effect of processing variables [blanching conditions (time and temperature) and frying temperature] of bonga fish (Ethmalosa fimbriata) on different responses were investigated, using response surface methodology to establish the optimum processing conditions. Six responses were evaluated and they include moisture content, oil content, breaking force, lightness, redness and yellowness. Sensory qualities of the samples were also determined. Using numerical optimization, the optimal conditions for the processing of fried bonga fish was estimated as 60 °C (blanching temperature), 1 min (blanching time), and frying temperature of 150 °C. Results from sensory evaluation also suggests that samples obtained at this condition were better in terms of taste, aroma, color and general acceptability to consumers. Observations from this study indicate the efficiency of the regression equations for predicting parameters for fried bonga fish. The blanching pretreatment also reduced oil uptake and positively influenced the characteristics of fried bonga fish. Practical applications: Such knowledge of the optimization of these conditions will further benefit processors of fish and other similar products. The optimized conditions could also be applied to successfully obtain fish of good quality, which can be further commercialized.