Low-Fat Fried Muscle Foods and Human Health Enhancement: A Three-Prong Strategy

The overall goal of this project is to devise a three-prong strategy (a novel protein-based edible coating prepared from fish and chicken processing by-products activated with onion peel extract, and a new battering system consist of sweet potato starch) to reduce the fat-uptake in deep-fat fried muscle foods.The specific objectives of this study are to: Isolate the proteins from fish and chicken processing by-products and develop edible coatingsDetermine the effect of sweet potato starch-containing batter alone or in combination with edible coating on reducing the fat-uptake of fried muscle foodsEvaluate the physicochemical properties of the fried muscle foods during refrigerated storageInvestigate the antibacterial activities of the edible coating containing onion peel extract against pathogenic and spoilage bacteria.Analyze sensory attributes of the fried muscle foods during refrigerated storageProvide experiential and educational opportunities for minority students through undergraduate and graduate research assistantships.