Viscosity and Pickup of a Fish and Chip Batter: Determinants of Variation

Relationship between viscosity and pickup (percent coating weight) of a fish and chip batter was examined with respect to the following parameters: (1) protein content of wheat flour used, (2) batter temperature, and (3) batter holding time. Results obtained indicated that a statistically significant ( P 0.001) correlation existed between viscosity and: (1) wheat flour protein content ( r = 0.96), (2) percent pickup ( r = 0.90), and (3) batter temperature ( r =−0.62). Results also indicated that protein content of the wheat flour ingredient and batter temperature may be used as indicators of batter viscosity and, subsequently, percent pickup in the operation of battering portion‐controlled codfish fillets.