Influence of Frozen Storage and Phosphate Predips on Coating Adhesion in Breaded Fish Portions

The influence of freeze thaw‐cycles and the presence of phosphate on the adhesion of two commercially produced batterfry coatings to frozen fish portions were investigated. Prior to coating, one‐half of the samples were treated with a 10% sodium tripolyphosphate predip. After coating, the samples were pre‐fried and frozen. The storage conditions consisted of 1, 2 or 3 freeze‐thaw cycles during a three‐month period and storage at a constant temperature. Freeze‐thaw cycles resulted in moisture loss from the breading, but did not influence coating loss. The presence of phosphates did not influence adhesion of batter fry coating. The type of batter (Tempura and Batter Fry) did not influence coating adhesion.